Roasted Spatchcock Chicken

Name: Roasted Spatchcock Chicken
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: American
Ingredients: 1 piece Chicken (1 – 3-4 pound chicken, spatchcocked and patted dry); 4 tbsp Unsalted Butter (4 tablespoons unsalted butter, melted); 1 tbsp Olive Oil (1 tablespoon olive oil); 1 tsp Table Salt (1 teaspoon salt); ¼ tsp Black Pepper (1/4 teaspoon black pepper); 2 cloves Garlic (2 cloves garlic, minced); 1 tbsp Thyme (1 tablespoon fresh thyme); 1 piece Lemon (juice of 1 lemon); 2 cup Butternut Squash (2 cups diced butternut squash); 2 pieces Parsnips (2 parsnips, peeled and diced); 1 piece Red Onion (1 red onion, cut into large chunks); 6 oz Brussels Sprouts (6 ounces Brussels sprouts, halved); 0 pieces Rosemary (garnish: rosemary ; fresh thyme, lemon slices)

A simple American-style roasted spatchcock chicken with a butter-herb rub and roasted root vegetables.

80 minAmerican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Halal

Steps

1Preheat oven to 400 degrees and line a large sheet pan with parchment paper.
2To a small bowl add the butter, olive oil, salt, black pepper, garlic, thyme, and lemon juice. Stir together until well combined.
3Add the diced butternut squash, diced parsnips, red onion, and Brussels sprouts to a large mixing bowl.
4Pour approximately 1/3 of the butter mixture over the root vegetables. Toss the veggies until well coated and then set aside.
5Rub the remaining butter mixture all over the chicken being sure to get it under the skin and in all the nooks and crannies of the chicken.
6Place the chicken on the prepared sheet pan and sprinkle with a bit of additional salt and pepper.
7Scatter the root vegetables around the chicken on the sheet pan in an even layer.
8Place the chicken and veggies into the oven and roast 45 minutes to 1 hour or until a thermometer reads 165 degrees at the thickest part of the breast. Baste the chicken halfway through cooking with the pan drippings and gently toss the root veggies. If the chicken starts to brown a bit too much, you can cover it with a piece of foil to prevent it from burning.
9Remove the chicken from the oven and let rest for 10 minutes before carving and serving along with the veggies.