Roasted spatchcock chicken

Roasted spatchcock chicken

May 14 2019


40-45 mn

Serves 5

I love roasting chicken this way. It cooks faster than the traditional way and never gets dry! I am adding tons of veggies so this is turns out to be a 1 sheet pan dinner!


  • 1 whole chicken (ask your butcher to butterfly it for you)
  • 2 cups of baby potatoes
  • 1 bunch of carrots
  • 1 cup of Brussels sprouts
  • 4-6 garlic cloves
  • 2 lemon cut in 4
  • 1 tsp of paprika
  • 1 tsp of salt
  • 1 tsp of pepper
  • Olive oil
  • Fresh herbs : rosemary and thyme


Preheat the oven at 425F.

Arrange the chicken on a lined baking sheet. Sprinkle all over with the spices. Arrange the veggies, garlic and fresh herbs all around and drizzle some olive oil.

Bake for 40-45 minutes or until a thermometer indicate that the chicken's temperature is at 165F.

Get it out of the oven, cover with some aluminum and leave it to rest for 10-15 minutes.

Cut the chicken and serve with some yummy veggies.

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