Spatchcock Chicken Dinner recipe

Spatchcock Chicken Dinner

Roasting a whole chicken was once a meal reserved for the weekend. By spatchcocking (or butterflying) a chicken you cut the cook time in half!

Prep Time

Servings

6

4 lb whole chicken (2 kg)

3 Tbsp canola oil (45 mL)

1 Tbsp Mediterranean spice blend (15 mL)

6 medium red potatoes, scrubbed and quartered (6)

3 medium carrots, peeled, cut in half and cut in 2 inch long segments (3)

16 Brussel sprouts, trimmed and halved lengthwise (16)

3 Tbsp canola oil (45 mL)

2 tsp freshly ground pepper (10 mL)

1 tsp salt (5 mL)

Optional vegetable add-ins

1 large, white onion, coarsely sliced (1)

1 bell pepper, sliced lengthwise (1)

3 parsnips, peeled and quartered (1)

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, mix together 3 Tbsp (15 mL) canola oil and spice blend.
  3. Place chicken breast-side down on a cutting board.
  4. Use kitchen shears to cut through the ribs next to the spine on both sides. Remove the spine. Discard or save to make broth.
  5. Flip the chicken over, breast-side up. Using the palm of your hand, press down firmly on breastbone so chicken lays flat.
  6. Gently separate the skin from the meat by sliding your hand between the skin on the breasts, thighs, and drumsticks.
  7. Drizzle canola oil spice mix over and under the skin, massaging the mixture over the breasts, thighs, and drumsticks evenly.
  8. In a bowl, mix vegetables, drizzle with 3 Tbsp (15 mL) canola oil and coat well.
  9. On a parchment-lined rimmed 11 x 17-inch (28 x 43 cm) (baking tray, place chicken in the centre, breast-side up. Tuck wings underneath chicken to prevent burning.
  10. Place prepared assorted vegetables around the chicken and drizzle vegetables with canola oil. Season the chicken and vegetables with salt and pepper.
  11. Roast chicken for 45 minutes or until an ovenproof thermometer placed in centre of chicken breast reads 170°C.
  12. Remove chicken from oven and let rest 10 minutes before serving.

Ingredients

4 lb whole chicken (2 kg)

3 Tbsp canola oil (45 mL)

1 Tbsp Mediterranean spice blend (15 mL)

6 medium red potatoes, scrubbed and quartered (6)

3 medium carrots, peeled, cut in half and cut in 2 inch long segments (3)

16 Brussel sprouts, trimmed and halved lengthwise (16)

3 Tbsp canola oil (45 mL)

2 tsp freshly ground pepper (10 mL)

1 tsp salt (5 mL)

Optional vegetable add-ins

1 large, white onion, coarsely sliced (1)

1 bell pepper, sliced lengthwise (1)

3 parsnips, peeled and quartered (1)

Directions

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, mix together 3 Tbsp (15 mL) canola oil and spice blend.
  3. Place chicken breast-side down on a cutting board.
  4. Use kitchen shears to cut through the ribs next to the spine on both sides. Remove the spine. Discard or save to make broth.
  5. Flip the chicken over, breast-side up. Using the palm of your hand, press down firmly on breastbone so chicken lays flat.
  6. Gently separate the skin from the meat by sliding your hand between the skin on the breasts, thighs, and drumsticks.
  7. Drizzle canola oil spice mix over and under the skin, massaging the mixture over the breasts, thighs, and drumsticks evenly.
  8. In a bowl, mix vegetables, drizzle with 3 Tbsp (15 mL) canola oil and coat well.
  9. On a parchment-lined rimmed 11 x 17-inch (28 x 43 cm) (baking tray, place chicken in the centre, breast-side up. Tuck wings underneath chicken to prevent burning.
  10. Place prepared assorted vegetables around the chicken and drizzle vegetables with canola oil. Season the chicken and vegetables with salt and pepper.
  11. Roast chicken for 45 minutes or until an ovenproof thermometer placed in centre of chicken breast reads 170°C.
  12. Remove chicken from oven and let rest 10 minutes before serving.

Nutritional Analysis

Calories

894

Total Fat

58 g

Saturated Fat

12.6 g

Cholesterol

299 mg

Sodium

630 mg

Carbohydrates

36.9 g

Fiber

5.5 g

Protein

58.6 g

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