Here's to easy sheet pan dinners with this spatchcock chicken and potatoes. Delicious, tender and juicy butterflied chicken slathered with spiced up butter and orange along with crispy potatoes, Brussels sprouts and carrots. A super flavorful dinner to serve any night of the week!
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What is Spatchcock Chicken?
For starters, you may be wondering what spatchcock chicken is. Spatchcocking (or butterflying) is simply the process of removing the backbone in order to flatten out the chicken.
It allows the breast and legs to cook on the same level of the pan, which results in more evenly cooked meat with more exposed skin to get brown and crispy. Yum!
My grocery store already had packaged spatchcocked chicken available in the poultry case. But if you don't see it at your market, ask the butcher to do it for you.
How to Add Flavor to Chicken
To infuse our flattened bird with flavor, I mixed a stick of room temperature butter with the zest and juice of an orange along with paprika, garlic powder, dried oregano, s&p and a little olive oil.
Then the butter mixture is slathered all over the chicken which melts into the skin and flavors the veggies as well.
I went with a wintery vegetable medley of baby potatoes complemented with Brussels sprouts and multi-colored carrots to go with the chicken. Feel free to substitute whatever you may have on hand, like peppers and onions, or other root vegetables such as parsnips, turnips or beets.
How Long to Roast Spatchcock Chicken
Once you have your veggies of choice surrounding the chicken, just pop in the oven and let the magic happen. In about 40-45 minutes you'll have a tender and juicy chicken with crisp skin and perfectly cooked vegetables ready to dig into and only one pan to clean afterward. Totally a win-win. Hope you enjoy!
More Sheet Pan Recipes
These are delicious recipes meant to be enjoyed any night of the week!
Roasted Spatchcock Chicken and Potatoes
- 8 tablespoons butter, 1 stick, room temperature
- 3 tablespoons olive oil, divided
- 1 orange, juice and zest
- ¾ teaspoon EACH kosher salt, black pepper, paprika, garlic powder and dried oregano
- 1 4-pound chicken, spatchcocked (butterflied)
- 1 ½ pounds baby potatoes, halve larger ones
- 1 pound carrots, peeled and chopped
- 1 pound Brussels sprouts, ends trimmed and halved
- 1 orange, and 1 lemon, sliced
- Preheat oven to 425˚F.
- In a small bowl, mix the butter, 1 tablespoon olive oil, orange juice, zest, salt, pepper, paprika, garlic powder and oregano until well combined.
- Place chicken skin-side up in the center of an extra-large, rimmed sheet pan.
- Evenly slather the butter mixture all over the chicken.
- Scatter the potatoes, carrots and Brussel sprouts around the chicken in a single layer.
- Drizzle the vegetables with remaining 2 tablespoons of olive oil and season to taste with kosher salt and black pepper. Place the orange and lemon slices around the pan.
- Roast the chicken and vegetables uncovered in preheated oven for 40-45 minutes, stirring vegetables halfway through cooking time.
- Chicken is done when an instant-read thermometer is close to 160˚F when inserted into thickest part of breast. Remember, the internal temp will rise another 5 degrees or so after it comes out of oven.
- Let chicken rest 10 minutes before slicing.
- Transfer chicken and vegetables to a large serving platter or serve straight from the sheet pan. Garnish with fresh herbs as desired. Enjoy!
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