Garlicky Roasted Spatchcock Chicken Recipe

Name: Garlicky Roasted Spatchcock Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5-lb.) whole chicken; 4 garlic cloves, chopped; 1 teaspoon kosher salt; 6 tablespoons (3 oz.) salted butter, softened; 1 tablespoon chopped fresh thyme; 2 tablespoons lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided; 3/4 teaspoon black pepper, divided; 12 ounces small red new potatoes, halved; 8 ounces small carrots with tops, trimmed; 8 ounces Brussels sprouts, trimmed and halved

Servings: persons

1
Preheat oven to 450u00b0F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.
2
Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.
3
Bake chicken in preheated oven 10 minutes. Remove pan from oven. Reduce heat to 400u00b0F. Arrange potatoes and carrots around chicken; return to oven, and bake 20 minutes. Arrange Brussels sprouts around chicken, and spread remaining 2 tablespoons garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165u00b0F, about 20 minutes. Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (5-lb.) whole chicken, 4 garlic cloves, chopped, 1 teaspoon kosher salt, 6 tablespoons (3 oz.) salted butter, softened, and more.

Yes, Garlicky Roasted Spatchcock Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlicky Roasted Spatchcock Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions