This delicious and easy spatchcock chicken recipe, inspired by Martha Stewart, gives you a crispy, golden-skinned roast with tender, juicy meat—all in just one pan! Perfect for a quick and flavorful dinner, this dish pairs beautifully with roasted potatoes, carrots, and Brussels sprouts. Simple ingredients, big flavors, and a foolproof method make this a must-try meal!
Recipe Ingredients:
Spatchcock Chicken Recipe:
- 4 1/4 lb whole chicken, *
- 1/2 tsp salt, (we used sea salt)
- 1/8 tsp black pepper
Flavored Butter:
- 4 Tbsp unsalted butter, softened
- 1 Tbsp olive oil, plus more to drizzle
- 1 Tbsp parsley, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp salt, plus more for vegetables
- 1/8 tsp black pepper
Ingredients for 1-Pan Chicken Dinner:
- 2 lbs medium red potatoes, scr믭 and quartered
- 3 medium carrots, peeled and quartered
- 8 oz Brussels sprouts, trimmed and halved
How To Make Spatchcock Chicken?
- Prepare the Chicken: Place the chicken breast-side down on a cutting board with the wings and neck facing you. Using kitchen shears, cut along both sides of the backbone to remove it. Open the rib cage and score down the sternum with a sharp knife—this will help flatten the chicken. Season the inside of the chicken with 1/2 tsp salt and a pinch of black pepper.
- Flatten the Chicken: Flip the chicken breast-side up and place it on a parchment-lined baking sheet. Using the palm of your hand, firmly press down on the breastbone until the chicken lies completely flat. Gently slide your thumbs under the skin to loosen it over the breast, thighs, and drumsticks.
- Make the Flavored Butter: In a small bowl, combine butter, olive oil, parsley, garlic, lemon zest, lemon juice, salt, and black pepper. Mash with a fork until well blended.
- Season the Chicken: Spread two-thirds of the flavored butter under the chicken skin, ensuring even coverage. Dot or spread the remaining butter over the surface of the chicken.
- Prepare the Vegetables: Arrange the potatoes, carrots, and Brussels sprouts around the chicken on the baking sheet. Drizzle everything with olive oil and season generously with salt and black pepper.
- Roast the Chicken and Vegetables: Preheat the oven to 220°C / 425°F. Place the baking sheet on the middle rack and roast uncovered for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 71°C / 160°F.
- Rest and Serve: Remove the chicken from the oven and let it rest 10 minutes on a cutting board before carving. Serve with the roasted vegetables and enjoy!
Recipe Tips:
- Flatten the Chicken Properly : Press down firmly on the breastbone to ensure the chicken lies completely flat. This helps it cook evenly and faster, giving you crispy skin and juicy meat.
- Loosen the Skin Carefully : Gently slide your fingers under the skin without tearing it. This allows you to spread the flavored butter evenly, making the meat extra juicy and flavorful.
- Use a Meat Thermometer – To avoid overcooking, check the internal temperature. The thickest part of the chicken breast should reach 71°C / 160°F, and it will continue cooking as it rests.
- Cut Vegetables Evenly : Keep your potatoes, carrots, and Brussels sprouts in similar sizes so they cook at the same time and roast perfectly without burning.
- Let the Chicken Rest : Resting for at least 10 minutes after baking allows the juices to redistribute, making the meat extra tender and moist when sliced.
How To Store Leftovers
- Refrigerate: Let the leftover spatchcock chicken cool to room temperature. Then, store it in an airtight container or wrap it tightly in foil. Keep it in the fridge for up to 4 days.
- Freeze: Once cooled, place the chicken in an airtight freezer bag or wrap it tightly in plastic wrap and foil. Freeze for up to 3 months.
- Reheat:
Nutrition Facts
- Calories: 545
- Total Fat: 32g
- Saturated Fat: 9g
- Cholesterol: 239mg
- Sodium: 758mg
- Potassium: 488mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 60g
Check out More Recipes:
Martha Stewart Spatchcock Chicken
Description
This delicious and easy spatchcock chicken recipe, inspired by Martha Stewart, gives you a crispy, golden-skinned roast with tender, juicy meat—all in just one pan! Perfect for a quick and flavorful dinner, this dish pairs beautifully with roasted potatoes, carrots, and Brussels sprouts. Simple ingredients, big flavors, and a foolproof method make this a must-try meal!
Ingredients
Spatchcock Chicken Recipe:
Flavored Butter:
Ingredients for 1-Pan Chicken Dinner:
Instructions
- Prepare the Chicken: Place the chicken breast-side down on a cutting board with the wings and neck facing you. Using kitchen shears, cut along both sides of the backbone to remove it. Open the rib cage and score down the sternum with a sharp knife—this will help flatten the chicken. Season the inside of the chicken with 1/2 tsp salt and a pinch of black pepper.
- Flatten the Chicken: Flip the chicken breast-side up and place it on a parchment-lined baking sheet. Using the palm of your hand, firmly press down on the breastbone until the chicken lies completely flat. Gently slide your thumbs under the skin to loosen it over the breast, thighs, and drumsticks.
- Make the Flavored Butter: In a small bowl, combine butter, olive oil, parsley, garlic, lemon zest, lemon juice, salt, and black pepper. Mash with a fork until well blended.
- Season the Chicken: Spread two-thirds of the flavored butter under the chicken skin, ensuring even coverage. Dot or spread the remaining butter over the surface of the chicken.
- Prepare the Vegetables: Arrange the potatoes, carrots, and Brussels sprouts around the chicken on the baking sheet. Drizzle everything with olive oil and season generously with salt and black pepper.
- Roast the Chicken and Vegetables: Preheat the oven to 220°C / 425°F. Place the baking sheet on the middle rack and roast uncovered for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 71°C / 160°F.
- Rest and Serve: Remove the chicken from the oven and let it rest 10 minutes on a cutting board before carving. Serve with the roasted vegetables and enjoy!
Notes
- Flatten the Chicken Properly : Press down firmly on the breastbone to ensure the chicken lies completely flat. This helps it cook evenly and faster, giving you crispy skin and juicy meat.
- Loosen the Skin Carefully : Gently slide your fingers under the skin without tearing it. This allows you to spread the flavored butter evenly, making the meat extra juicy and flavorful.
- Use a Meat Thermometer – To avoid overcooking, check the internal temperature. The thickest part of the chicken breast should reach 71°C / 160°F, and it will continue cooking as it rests.
- Cut Vegetables Evenly : Keep your potatoes, carrots, and Brussels sprouts in similar sizes so they cook at the same time and roast perfectly without burning.
- Let the Chicken Rest : Resting for at least 10 minutes after baking allows the juices to redistribute, making the meat extra tender and moist when sliced.
Martha Stewart Spatchcock Chicken