Experience culinary simplicity and rich flavor with this Oven-Roasted Spatchcock Chicken. By removing the backbone, the chicken cooks evenly and more quickly, allowing all the spices and citrus juices to infuse every bite. Paired with a medley of vegetables, this dish is both colorful and nutritious, perfect for a hearty family dinner.
Ingredients
🐔 1 whole chicken
🌶️ 1 tablespoon paprika
🧂 1 tablespoon seasoned salt
🧄 1 tablespoon garlic powder
🌶️ 1 tablespoon chili powder
🧅 1 tablespoon onion powder
🍋 1 tablespoon lemon pepper
🌿 1 tablespoon oregano
🫒 1/3 cup olive oil
🍋 2 lemons, juiced
🧂 1 teaspoon salt
🌿 3 stalks of celery
🥔 3 potatoes
🧅 1 large red onion
Instructions
1- Prepare the Oven:
- Preheat your oven to 400°F (200°C).
2- Spatchcock the Chicken:
- Place the chicken breast side down.
- Using a sharp knife or kitchen shears, cut along both sides of the backbone and remove it.
- Trim any excess fat and skin.
- Flip the chicken over and press down firmly on the breastbone to flatten it.
- Clip the tips of the wings if desired.
- Rinse and pat the chicken dry.
3- Make the Spice Mixture:
- In a bowl, combine the paprika, seasoned salt, garlic powder, chili powder, onion powder, lemon pepper, oregano, olive oil, lemon juice, and salt.
- Mix well.
4- Season the Chicken:
- Apply half of the spice mixture onto the chicken.
- Massage it in thoroughly, ensuring all parts are well-coated.
5- Prepare the Vegetables:
- Chop the celery, potatoes, and red onion into bite-sized pieces.
- Wash them thoroughly.
6- Season the Vegetables:
- Mix the remaining spice mixture with the vegetables for a uniform coating.
7- Arrange on a Baking Pan:
- Place the spatchcocked chicken in the center of a baking pan.
- Arrange the seasoned vegetables around it.
8- Roast:
- Place the pan in the preheated oven and roast for approximately 1 hour and 20 minutes.
- Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Check that the juices run clear.
9- Serve:
- Allow the chicken to rest for a few minutes before carving.
- Serve with the roasted vegetables and enjoy the flavors melded together.
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 4-6
Calories: ~450 per serving
Proteins: 40g per serving
Fats: 25g per serving
Carbohydrates: 20g per serving
Equipment: Oven, baking pan, sharp knife or kitchen shears
Cooking Tips
- Ensure the chicken lies flat on the pan to facilitate even cooking.
- Use the drippings from the pan to make a quick gravy if desired.
#spatchcock #ovenroasted #chickendinner #roastedvegetables #easyrecipe #delicious #comfortfood
YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen