Roasted Spatchcock Chicken and Potatoes

Sheet Pan Citrus Butter Spatchcock Chicken and Potatoes | giveitsomethyme.com – Delicious, tender and juicy chicken with crispy potatoes, Brussel sprouts and carrots round out this easy sheet pan meal perfect for any night of the week.

5 from 5 votes

Roasted Spatchcock Chicken and Potatoes

Delicious, tender and juicy chicken with crispy potatoes, Brussels sprouts and carrots round out this easy sheet pan meal perfect for any night of the week.

Course Dinner, Main Course

Cuisine American, Gluten Free

Diet Gluten Free

Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Servings servings

Calories 545kcal

Author Kim Peterson

Equipment

Extra-large, rimmed baking sheet

Ingredients

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

Instructions

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!

Notes

*Chicken and vegetables can be prepped a day in advance. Allow chicken to sit at room temperature for 45-60 minutes before baking. This is also a great recipe for meal prepping!

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