Spatchcocked Roasted Chicken & Veggies

Name: Spatchcocked Roasted Chicken & Veggies
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 3-4 lb whole chicken; 4 large red potatoes, sliced thick; 12 ounces Brussels sprouts, quartered; 2 tbsp red wine vinegar; 2 tsp herb de Provence (or Ms. Dash Garlic and Herb blend); 2 tsp kosher salt; 1 tsp black pepper, fresh cracked

4 steps

Prep:20minCook:1h

The easiest way to roast a chicken. Uses only a sheet pan so clean up is a breeze. Don’t be intimidated by the “spatchcock” method; a pair of sharp, clean kitchen shears make it an easy process — and it really cuts down on the roasting time!

Updated at: Wed, 16 Aug 2023 21:59:36 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories722.2 kcal (36%)

Total Fat34.4 g (49%)

Carbs55.1 g (21%)

Sugars5.6 g (6%)

Protein50.1 g (100%)

Sodium1162.4 mg (58%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 lbwhole chicken

4red potatoes

large, sliced thick

12 ouncesBrussels sprouts

quartered

2 Tbspred wine vinegar

2 tspherb de Provence

or Ms. Dash Garlic and Herb blend

2 tspkosher salt

1 tspblack pepper

fresh cracked

Instructions

Step 1

Preheat to 400 F.

OvenPreheat

Step 2

To spatchcock (flatten) chicken: Remove any neck parts and gizzards. Place the chicken, breast-side down, on a cutting board. Using clean, sharp kitchen shears, cut along the right of the backbone from the tail to the neck. Repeat on left to remove backbone entirely. Flip the chicken and, using the heel of your hand, press down on the center of the breast until you hear a crack and chicken lays flat. (Photo source: https://www.thespruceeats.com/how-to-spatchcock-a-chicken-1808565)

Cutting Board

Knife

Step 3

Place chicken in the center of your sheet pan, and surround with diced brussels sprouts and potatoes. Drizzle vinegar across vegetables. Sprinkle salt, pepper and spice blend on both chicken and vegetables.