Hamdi Saidani This Pioneer Woman Spatchcock Chicken is a juicy and crispy recipe, which is made with an herb-and-lemon butter and roasted root vegetables. It’s a classic, foolproof one-pan meal, ready in about an hour and a half.
Pioneer Woman Spatchcock Chicken Ingredients
For the Chicken & Herb Butter:
- 1 (4- to 5-lb.) whole chicken, neck and giblets removed
- 6 Tbsp. salted butter, room temperature
- 1 lemon, zested
- 1 Tbsp. chopped fresh parsley, plus more for serving
- 1 Tbsp. chopped fresh thyme or rosemary, divided
- 1 1/2 tsp. ground black pepper, divided
- 1 tsp. dijon mustard
- 1 Tbsp. plus 1 tsp. kosher salt, divided
For the Vegetables:
- 1 1/2 lb. red potatoes, cut into 1-in. chunks
- 1 lb. carrots, peeled and cut into 1-inch chunks
- 12 oz. Brussels sprouts, trimmed and cut in half
- 1 small red onion, cut into small wedges
- 4 garlic cloves, crushed and peeled
- 2 Tbsp. olive oil
How To Make Pioneer Woman Spatchcock Chicken
- Prep Oven and Herb Butter: Preheat the oven to 450°F. In a medium bowl, combine the softened butter, lemon zest, parsley, 1 teaspoon of the thyme or rosemary, ¼ teaspoon of pepper, and the Dijon mustard. Set aside.
- Spatchcock the Chicken: Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along one side of the backbone from the tail to the neck. Repeat on the other side to remove the backbone completely. Flip the chicken over and press down firmly on the breastbone until you hear a crack and the chicken lies flat.
- Season the Chicken: Pat the chicken skin completely dry with paper towels. Carefully loosen the skin over the breasts and thighs. Rub the herb butter mixture all over the chicken, both under and on top of the skin. Season the chicken all over with 1 tablespoon of the salt and 1 teaspoon of the pepper.
- Prepare the Vegetables: On a large, rimmed baking sheet, toss the potatoes, carrots, Brussels sprouts, onion, and garlic with the olive oil. Sprinkle with the remaining 2 teaspoons of thyme or rosemary, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Roast: Place the prepared chicken, breast-side up, on top of the vegetables. Loosely cover the chicken with foil and roast for 40 minutes.
- Finish Roasting: Remove the foil and continue to roast for another 20-30 minutes, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the breast registers 165°F.
- Rest and Serve: Transfer the chicken to a carving board and let it rest for at least 10 minutes. While it rests, stir the vegetables on the pan and return them to the oven for about 10 minutes to get extra brown. Carve the chicken and serve with the roasted vegetables, sprinkled with fresh parsley.
Recipe Tips
- Why spatchcock a chicken? Flattening the chicken allows it to cook more quickly and evenly than a traditional whole roast chicken. It also exposes all of the skin, resulting in a perfectly crispy finish all over.
- How to get extra crispy skin? The most important step is to pat the chicken completely dry with paper towels before you add any butter or seasonings. A dry surface is key to a crispy result.
- Why rest the chicken? Letting the chicken rest for at least 10 minutes before carving is crucial. It allows the juices to redistribute throughout the meat, resulting in a much juicier and more tender chicken.
- Can I use different vegetables? Yes, this recipe is very versatile. You can add other root vegetables like parsnips or sweet potatoes along with the carrots and potatoes.
What To Serve With Spatchcock Chicken
This is a wonderful one-pan meal, but it also pairs nicely with:
- Soft dinner rolls to soak up the pan drippings
- A simple green salad with a light vinaigrette
- Steamed green beans or a side of cranberry sauce
How To Store Spatchcock Chicken
- Refrigerate: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.
- Using Leftovers: Leftover chicken is perfect for making chicken salad, sandwiches, or adding to soups and casseroles.
Pioneer Woman Spatchcock Chicken Nutrition Facts
- Calories: 650-750 kcal
- Fat: 40g
- Carbohydrates: 30g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I do this without kitchen shears?
It is much more difficult, but you can use a very sharp, heavy chef’s knife. Place the chicken on a secure cutting board and carefully cut through the ribs on either side of the backbone.
How do I know the chicken is cooked without a thermometer?
You can pierce the thickest part of the thigh with a knife. If the juices run clear (not pink), the chicken is cooked through. However, a meat thermometer is the most reliable way to ensure perfectly cooked chicken.
Can I make the herb butter ahead of time?
Yes, you can prepare the herb butter up to 3 days in advance and store it in an airtight container in the refrigerator. Let it soften to room temperature before using.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Biscuit Casserole Recipe
- Pioneer Woman Chicken Alfredo Bake Recipe
- Pioneer Woman Ground Chicken Meatloaf Recipe
Pioneer Woman Spatchcock Chicken Recipe
Description
A whole chicken is flattened for quick, even cooking, rubbed with a lemon-herb butter, and roasted over a bed of root vegetables for a complete one-pan meal.
Ingredients
Instructions
- Preheat oven to 450°F. Make the herb butter by combining the butter, lemon zest, parsley, 1 tsp thyme, pepper, and mustard.
- Spatchcock the chicken by removing the backbone and flattening it.
- Pat the chicken dry. Rub the herb butter all over, under and on top of the skin. Season generously with salt and pepper.
- On a rimmed baking sheet, toss the vegetables with olive oil, salt, pepper, and the remaining thyme.
- Place the chicken on top of the vegetables. Cover loosely with foil and roast for 40 minutes.
- Remove the foil and roast for another 20-30 minutes, until the chicken is cooked through (165°F) and the skin is golden.
- Rest the chicken for 10 minutes before carving. Return the vegetables to the oven for 10 minutes to brown further while the chicken rests.
- Serve the chicken with the roasted vegetables.
Notes
- u003cliu003eSpatchcocking is the secret to a faster, more evenly cooked chicken with extra crispy skin.u003c/liu003eu003cliu003ePatting the chicken skin completely dry is essential for a crispy finish.u003c/liu003eu003cliu003eResting the chicken before carving is non-negotiable for juicy, tender meat.u003c/liu003eu003cliu003eA meat thermometer is the most reliable tool to ensure your chicken is perfectly cooked.u003c/liu003e
Pioneer Woman Spatchcock Chicken Recipe
