Herb Roasted Spatchcock Chicken & Confit Vegetables
Beautifully roasted, moist chicken with deliciously crispy, herbaceous skin is possible on a weeknight! Spatchcocking (or butterflying) a whole chicken is not only easier, but cuts the cooking time by about 30%! This easily adaptable recipe helps both with technique and gives you some inspiration on what to serve with your chicken, all in 1 pan. Serves 4. Enjoy!
- 1 whole chicken, about 4 pounds
- 4 cloves garlic, peeled
- 3 carrots peeled, slice on the diagonal
- 1 pound small potatoes (new, red or fingerling), cut into 1-in pieces
- 10 Brussels sprouts, halved
- 1 large onion, peeled and quartered
- 2 lemons, washed, zested and then sliced
- 6 sprigs fresh thyme
- 6 sprigs fresh oregano
- ¼ teaspoon dried oregano
- 1 tablespoon kosher salt, divided
- fresh ground pepper
- Extra virgin olive oil (EVOO)
- Preheat oven to 450°F.
- Pat chicken dry.
- Place chicken breast side down on a cutting board.
- Using poultry shears or strong kitchen shears, cut along both sides of the backbone to remove backbone. Discard or reserve for stock.
- Turn chicken breast side up, and open the underside of the chicken.
- Using the heel of your hand, press firmly against the breastbone until it cracks.
- Scatter prepared vegetables (onions, garlic, potatoes, carrots, Brussels sprouts) and lemon slices in roasting pan or rimmed baking pan. Toss with 2 tablespoons EVOO and a pinch of salt.
- Place chicken in the center on top of the vegetables, breast side up.
- Tuck herbs under chicken, and tuck chicken wings under.
- Brush chicken with EVOO, then sprinkle with salt, fresh ground pepper, lemon zest and dried oregano.
- Insert meat thermometer into breast.
- Bake chicken in oven until thermometer reads 165°F; about 30 minutes
- Remove and allow to rest for up to 10 minutes.
- Carve chicken and serve with confit vegetables and pan juices.