Spatchcocked Chicken

Cindy Harvey

This spatchcocked chicken with roasted potatoes and carrots is a simple, one-pan meal that delivers big flavor with minimal effort. Flattening the chicken allows it to cook evenly and develop perfectly crispy, golden skin, while the potatoes and carrots roast alongside, soaking up all the savory juices. The result is a tender, juicy chicken paired with caramelized, flavorful vegetables—making it a comforting and satisfying dish that’s perfect for both weeknights and family dinners.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 people

Course: Main Course

Cuisine: Irish

Ingredients Equipment Method

Ingredients

1 whole chicken
3 carrots chopped
3 potatoes chopped
2 Tbsp olive oil extra virgin
1 tsp Kosher salt
1 tsp Italian seasoning
1/2 tsp ground black pepper

Equipment

1 oven sheet pan
1 Cutting Board
1 knife
1 kitchen shears

Method

Chop carrots
Chop potatoes
Wash chicken and lay on parchment paper
Using kitchen shears, carefully cut down beside the backbone from front to back
Continue to cut the other side of the backbone and remove
Push chicken down in the center to flatten out
Place chicken on sheet pan and add carrots and potatoes
Drizzle chicken, carrots and potatoes with olive oil and sprinkle with salt, pepper and Italian seasoning
Place in oven and cook at 425℉ for 50 minutes or until temp
Remove from oven and let rest for 5 minutes
Slice and enjoy