Spatchcock Chicken
March 9, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (1) Whole Chicken Medium
- (1) Whole Chicken Large
- (2 lbs) red potatoes, cut in 1 inch chunks
- (2 lbs) carrots, cut into 1 inch chunks
- (1) yellow onion, cut into 1 inch chunks
- (be generous!) your desired seasonings
Directions
Using a clean surface, lay 1 whole chicken breast-side down and locate the spine.
Use kitchen shears to cut down both sides of the spine until it is completely removed; discard the spine. Flip the bird breast-side up and rotate out the leg quarters. Press firmly on the center of the breastbone to help the chicken lay flat.
Preheat the oven to 400°F (205°C).
Place the chicken on a parchment-lined baking sheet, breast-side up. Tuck the wings underneath so they don’t stick up and burn.
Season your chicken with desired seasonings, but be sure to get that seasoning under the skin! Be generous with your seasoning as well, remember you are cooking an entire whole chicken, so don't be afraid to cover that bird!
Arrange 2 pounds red potatoes, 2 pounds carrots, and 1 yellow onion around the chicken. Drizzle olive oil on vegetables and season them to your liking.
Roast in the oven until the internal temperature of the thickest part of the chicken reaches 165°F (74℃), about 1 hour. Cooking time varies based on the chicken’s size—use a meat thermometer for accuracy.
Let the chicken rest 10–20 minutes before carving.
