Roasted Spatchcock CHICKEN Recipe – ONE PAN Chicken Dinner

Hey everyone, its Natasha of I’m gonna teach you how to spatchcock a chicken, this is our
favorite way to roast a whole chicken. Every part is so juicy and flavorful,
it’s an easy dinner that comes together in one pan. You’ll need a whole chicken
and a pair of good kitchen shears. Place the chicken breast side down with the
wings and neck facing towards you, identify the spine and use the kitchen
shears to cut through the ribs right next to the spine on both sides. Keep
that piece for later to make chicken stock. Now open up the rib cage and use a
heavy knife to score down the sternum. This will help to pop out that
breastbone and flatten the chicken. Season the inside with about half a
tsp of salt and a pinch of black pepper. Now flip the chicken over and
place it on a rimmed lined baking sheet. Using the palm of your hand push firmly
over the breastbone so the chicken lays completely flat. Use your hands to
carefully separate the skin from the meat over the breast thigh and drumstick
areas, you’re going to fill those spaces with an amazing flavored butter. In a
small mixing bowl combine four Tbsp of softened unsalted butter
and one Tbsp of olive oil add one Tbsp of finely chopped fresh
parsley, then mince in two garlic cloves. Now add half a tsp of fresh lemon
zest then squeeze in one Tbsp of lemon
juice and don’t add more than that or it’ll be hard to combine the butter.
Finally season with a tsp of salt and a generous pinch of black pepper.
Mash that together with a fork for a couple of minutes until nearly all of
the lemon juice is incorporated. Pat the chicken dry with a paper towel so it’s
easier to work with then stuff two-thirds of your flavored butter mix
under the chicken skin, make sure to get it in the breast, thigh and drumstick
areas, then spread the butter around by massaging over the top of the skin.
Roughly spread the remaining butter over the top of the chicken. The butter melts
over the chicken so there’s no need for perfection here. Set the chicken aside
and this is a great time to pre-heat your oven to 425˚F.
Rinse and scrub two pounds of medium red potatoes and cut them into quarters. Next
prepare your 8 ounces of Brussels sprouts. Trim off the dry base and remove
any tough outer leaves. Cut the larger sprouts in half and if they’re really
tiny leave them whole. Peel three medium carrots and cut them
into 1-inch pieces. Arrange all of your vegetables in a
single layer around your prepared chicken, drizzle everything with olive
oil and season generously with salt and black pepper.
Bake in the center of a preheated oven for 45 minutes or until an instant-read
thermometer registers 160˚F. When inserted into the
thickest part of the chicken breast. Oh yes!
Winner winner, easy chicken dinner! That’s my kind of meal! All right, oh this
smells so good! Oh, look at that crisp salty skin. Wow! And
then, if you have any lemon left, I love to serve this with some fresh slices of
lemon, it just looks so beautiful, gives it a little pop of freshness and color.
And of course the vegetables and in all honesty I love the vegetables just as
much as I do the chicken. There’s so much flavor there. Perfectly cooked and
especially the Brussels sprouts – my favorite. Ok, lets slice right into this and
because it lays flat like this, the chicken breast
turns out juicy and flavorful. Oh that looks juicy. Come on I’m hungry! It’s not
the prettiest slice but that’s what happens when you’re desperate. Oh yumm, I’m
gonna cut into that juiciness. Oh, crispy! Crispy on the outside, juicy on
the inside, perfect! This is truly delicious. Wow! And I can
tell you that brown meat or the dark meat of the chicken even better. If you
like dark meat and that lemon butter under the skin and over the skin gives
the chicken so much incredible flavor, you can really taste the lemon the
parsley the garlic. YUM! The vegetables are infused with that
same flavored butter. Oh man, it just makes every bite irresistible good, yum
yum. My kids love this too, vegetables included. Mmm, this is gonna be a long
taste test, but yeah, it’s just so good. The potatoes have a crisp, salty skin and
they’re just creamy on the inside. Absolutely delicious! I hope you guys
enjoy this for a quick and easy weeknight meal. If you enjoyed this video,
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