Name: Herb-Infused Spatchcocked Chicken Feast
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3/4 cup olive oil, divided; 1/8 cup fresh rosemary, plus more for topping; 1/4 cup fresh oregano; 1/8 cup fresh sage; 1/4 cup fresh thyme; 2 teaspoons salt, divided; 1 pound baby carrots; 1 whole chicken; 1 pound baby potatoes; 1 teaspoon black pepper, divided; 1/2 cup fresh parsley

Spatchcock Chicken

What ingredients do I need to make Spatchcock Chicken?

How do I prepare the chicken for Spatchcocking?

Whats the best way to cook Spatchcock Chicken?

How do I prevent the chicken from drying out?

Can I use different seasonings or sauces with Spatchcock Chicken?

How long can I store leftover Spatchcock Chicken?

What are some common mistakes to avoid when cooking Spatchcock Chicken?

This delectable herb-infused spatchcocked chicken feast recipe combines a mix of fresh herbs and olive oil for a moist, flavorful roast chicken with perfectly seasoned baby potatoes and carrots. The ideal one-pan meal for stress-free home cooking.

Mediterranean

Paleo

Whole 30

Oils

milliliter

olive oil

Fresh Vegetables

gram

fresh rosemary

fresh oregano

fresh sage

fresh thyme

Seasonings

salt

baby carrot

Poultry

whole chicken

Baby Potato Medley

black pepper

fresh parsley

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Cholesterol

Trans fatty acids

Vitamin E

Alpha-carotene

Beta-cryptoxanthin

Lycopene

Vitamin D

Selenium

Our oven-roasted spatchcocked chicken recipe is marinated in a mix of fresh herbs and olive oil for a moist, flavorful way to cook a whole chicken at home.

Oven-Roasted Spatchcocked Chicken Recipe

The only way to cook a whole chicken, Spatchcock it! Then smother the spatchcock chicken with a lemon herb compound butter for extra crispy skin.

Spatchcock Chicken with Lemon Herb Compound Butter

This herb-roasted spatchcock chicken is one of my favorite weeknight meals ever! I always serve it with mashed potatoes and some veggies.

Herb-roasted Spatchcock Chicken

This Spatchcock Chicken is the most delicious and juicy roast chicken you'll ever taste! The spatchcock method allows the chicken to cook faster, more evenly and results in crispier skin. You'll never want to make roast chicken another way!

This Spatchcock Chicken recipe is our favorite way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavorful with that garlic herb butter. This one pan chicken dinner is easy and so delicious!

Spatchcock Chicken Recipe Video

This delicious Roasted Spatchcock Chicken is juicy, golden, and mouthwatering, thanks to a butter rub with herbs, spices, garlic, and lemon zest!

Roasted Spatchcock Chicken

In this whole grilled chicken recipe, the backbone is removed and the chicken is flattened then grilled under the weight of 2 bricks--which enables it to cook quickly and evenly. The homemade rub recipe makes enough to prepare 2 pounds of boneless chicken or 4 pounds of bone-in chicken, but you can easily double or triple the recipe and store the extra in an airtight container for up to 3 months so you can have it on hand throughout the grilling season.

Spatchcocked Chicken with Sweet & Spicy BBQ Rub

Spatchcok chicken roasted in breadcrumsb with potatoes.

Spatchcock Roast Chicken in Breadcrumbs and Potatoes

Herb-Infused Spatchcocked Chicken Feast

Baking Goods

Produce

Meat & Seafood

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Preheat the oven to 425 F and prepare a baking sheet with parchment paper or a reusable silicone mat.

Remove the backbone of the chicken with kitchen shears and split the breastbone to flatten it. Place the chicken on the baking sheet.

In a blender, combine fresh parsley, oregano, rosemary, sage, thyme, 1 teaspoon of salt, and 1/2 teaspoon black pepper, then drizzle in 1/2 cup of olive oil until a runny pesto consistency is reached.

Coat the chicken with the herb sauce, making sure to rub it well into the nooks and crannies.

Arrange baby potatoes and carrots around the chicken. Drizzle with the remaining 1/4 cup olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper.

Transfer the baking sheet to the oven and roast for 45 minutes or until the chicken reaches an internal temperature of 160 F.

Rest the roasted spatchcocked chicken for 10 minutes before carving and serving with the potatoes and carrots.

Herb-Infused Spatchcocked Chicken Feast

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