Butter-Roasted Spatchcock Chicken with Root Vegetables
Butter-Roasted Spatchcock Chicken with Root Vegetables
Ingredients
For the Butter-Roasted Spatchcock Chicken
- 1 whole chicken, about 3 1/2 to 4 pounds
- 1/2 cup unsalted butter, cut into small cubes
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- wooden toothpicks, as needed
For the Root Vegetables
- 1 1/2 pounds baby potatoes, peeled
- 1 pound carrots, peeled and thinly sliced
- 8 ounces button mushrooms, quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 fresh rosemary sprigs, whole
Instructions
- 1
Preheat your oven to 400°F. Position an oven rack in the middle of the oven.
⏱️ 15 min•🌡️ 400
- 2
Prepare the chicken for spatchcocking: Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone (you can save it for stock). Flip the chicken over and press firmly on the breastbone with the heel of your hand until it flattens. Trim off the wing tips.
⏱️ 5 min
- 3
Pat the spatchcocked chicken dry with paper towels. Season both sides generously with black pepper and salt. Arrange the small cubes of butter evenly over the chicken skin. Gently push some butter pieces under the skin, and use wooden toothpicks to secure others on top, ensuring they don't fall off during roasting.
⏱️ 5 min
- 4
In a large mixing bowl, combine the peeled baby potatoes, thinly sliced carrots, and quartered button mushrooms. Drizzle with olive oil, then sprinkle with garlic powder, black pepper, and salt. Toss thoroughly to coat all vegetables evenly. Add the fresh rosemary sprigs and toss gently to distribute.
⏱️ 10 min
- 5
Spread the seasoned vegetables in a single layer on a large baking sheet or roasting pan. Place an oven-safe wire rack directly over the vegetables. Carefully place the spatchcocked chicken, skin-side up, on the wire rack, ensuring it's centered over the vegetables.
⏱️ 5 min
- 6
Transfer the baking sheet with the chicken and vegetables to the preheated oven. Roast for 45 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F and the skin is beautifully golden brown and crispy. The melting butter from the chicken will drip onto the vegetables, basting them as they cook.
⏱️ 45 min•🌡️ 400
- 7
Once cooked, carefully remove the baking sheet from the oven. Transfer the chicken to a clean cutting board and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender chicken. The vegetables will be perfectly roasted and infused with the rich chicken and butter drippings.
⏱️ 10 min
- 8
Carve the chicken and serve immediately with the roasted root vegetables.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Butter-Roasted Spatchcock Chicken with Root Vegetables
Ingredients
For the Butter-Roasted Spatchcock Chicken
- 1 whole chicken, about 3 1/2 to 4 pounds
- 1/2 cup unsalted butter, cut into small cubes
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- wooden toothpicks, as needed
For the Root Vegetables
- 1 1/2 pounds baby potatoes, peeled
- 1 pound carrots, peeled and thinly sliced
- 8 ounces button mushrooms, quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 fresh rosemary sprigs, whole
Instructions
- 1
Preheat your oven to 400°F. Position an oven rack in the middle of the oven.
⏱️ 15 min•🌡️ 400 - 2
Prepare the chicken for spatchcocking: Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone (you can save it for stock). Flip the chicken over and press firmly on the breastbone with the heel of your hand until it flattens. Trim off the wing tips.
⏱️ 5 min - 3
Pat the spatchcocked chicken dry with paper towels. Season both sides generously with black pepper and salt. Arrange the small cubes of butter evenly over the chicken skin. Gently push some butter pieces under the skin, and use wooden toothpicks to secure others on top, ensuring they don't fall off during roasting.
⏱️ 5 min - 4
In a large mixing bowl, combine the peeled baby potatoes, thinly sliced carrots, and quartered button mushrooms. Drizzle with olive oil, then sprinkle with garlic powder, black pepper, and salt. Toss thoroughly to coat all vegetables evenly. Add the fresh rosemary sprigs and toss gently to distribute.
⏱️ 10 min - 5
Spread the seasoned vegetables in a single layer on a large baking sheet or roasting pan. Place an oven-safe wire rack directly over the vegetables. Carefully place the spatchcocked chicken, skin-side up, on the wire rack, ensuring it's centered over the vegetables.
⏱️ 5 min - 6
Transfer the baking sheet with the chicken and vegetables to the preheated oven. Roast for 45 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F and the skin is beautifully golden brown and crispy. The melting butter from the chicken will drip onto the vegetables, basting them as they cook.
⏱️ 45 min•🌡️ 400 - 7
Once cooked, carefully remove the baking sheet from the oven. Transfer the chicken to a clean cutting board and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender chicken. The vegetables will be perfectly roasted and infused with the rich chicken and butter drippings.
⏱️ 10 min - 8
Carve the chicken and serve immediately with the roasted root vegetables.
⏱️ 5 min