Sheet Pan Spatchcock Chicken with Lemon and Root Vegetables This simple roast chicken recipe will result in juicy meat and tender vegetables in about an hour, making it an ideal weeknight treat. 1 lemon 1 (3 1/2-pound) whole chicken About 1 1/2 pounds assorted root vegetables, such as carrots, […]
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This simple roast chicken recipe will result in juicy meat and tender vegetables in about an hour, making it an ideal weeknight treat.
1 lemon
1 (3 1/2-pound) whole chicken
About 1 1/2 pounds assorted root vegetables, such as carrots, parsnips, turnips, rutabega, radishes, beets, celery root, potatoes or sweet potatoes, peeled and cut into 1-inch chunks
2 medium onions, quartered
4 tablespoons extra-virgin olive oil, divided use
2 1/2 teaspoons salt, divided use
1 1/4 teaspoons ground black pepper, divided use
2 tablespoons herbs de Provence or a combination of dried herbs such as oregano, rosemary, sage or thyme
1/2 cup chopped flat-leaf parsley
Instructions: Heat the oven to 400 degrees. Zest and halve the lemon and set both aside.
To spatchcock the chicken, place it breast-side down on a cutting board. Using kitchen scissors or a sharp knife, make cuts the length of the chicken on each side of the spine to remove it. Flip the chicken breast-side up and push down until you feel the breastbone crack. This should help the chicken lie flat.
Gently slide your finger underneath the skin of the breast to detach it from the meat a bit (this will encourage the skin to crisp up in the oven). Tuck the wing tips underneath the wings to prevent them from burning. Squeeze the juice from one half of the lemon over the chicken’s surface and set it aside.
Combine the root vegetables and onions on a sheet pan with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and a 1/4 teaspoon of the pepper and spread them in an even layer.
Rub the remaining salt and pepper all over the skin of the chicken. Rub the skin on the breast side of the chicken with the remaining olive oil and the herbs de Provence. Place the chicken breast-side up on top of the vegetables on the sheet pan.
Roast the chicken until the internal temperature at the thickest part of the thigh registers 165 degrees, about 40-50 minutes, turning the pan every 20 minutes and tossing the vegetables around in the pan if they are becoming too crisp in some parts.
Remove the pan from the oven. Squeeze the remaining lemon half all over the chicken and vegetables, sprinkle with the lemon zest and chopped parsley and serve.
Makes 6 servings
Adapted from “Sheet Pan Chicken” by Cathy Erway (Ten Speed Press)
