This spatchcock chicken and vegetable sheet pan dinner is incredible and a great easy recipe. Succulent chicken is roasted with tender carrots, new potatoes, and Brussels sprouts that are coated in a tangy Italian dressing. This delightful and quick supper recipe gives you perfectly cooked chicken in less than an hour.
Ever get a craving for chicken cooked to perfection that has crispy skin, but tender meat? This spatchcock chicken sheet pan is great for dinner as it’s made with just one pan! Talk about an easy clean-up.
I love sheet pan dinners. Simply arrange or dump all of the ingredients on a baking sheet, then just, poof, dinner is ready. It’s astounding, truly. This spatchcock chicken sheet pan recipe brings me back to my roasted salmon sheet pan with potatoes: an easy way to squeeze in some veggies and protein!
The giveaway in today’s post is sponsored by Thermoworks. The opinions here are all mine.
Spatchcock Chicken and Vegetable Sheet Pan Dinner
This easy spatchcock chicken recipe will give you the juicy chicken you’ve been craving. Not only is this chicken tender and soft to bite into, but the skin is extra crispy which pairs perfectly with the soft center. If you’re looking for more roasted chicken recipes, then you’ll love my oven baked chicken.
As intimidating as it seems, spatchcocking a chicken isn’t that hard! You’ll want to cook your chicken this way if you’re looking to get chicken ready in no time for supper.
What is spatchcock chicken?
The term “spatchcock” was termed in the 17th century, and it is simply a method in which the preparer removes the backbone, splits the chicken down the middle, and lays it flat to cook. Not only is this method great for baking, but it’s also suitable for both grilling and smoking in the smoker. Talk about the perfect recipe for a backyard bbq!
Why do you spatchcock a chicken?
I spatchcock my chicken or turkey when I’m looking to have my protein cooked in about 45 minutes with incredibly crispy skin. It makes preparing dinner a breeze plus it just makes the chicken taste so good!
Ingredients for Spatchcock Sheet Pan with Chicken and Vegetables
Chicken- For this recipe, you will want a 4-5 pound whole chicken. You can also use a whole turkey in place of the chicken.
Potatoes- I used new red potatoes, but Yukon gold potatoes would work, too.
Carrots- If you can find the small heirloom variety, then this is preferred! If you can’t find the heirloom type, then just make sure you have clean carrots.
Brussels sprouts- A great way to squeeze in some extra veggies, these Brussels sprouts truly compliment the tender and moist chicken and are cooked to roasted perfection.
Italian dressing- Bottled is what we used, but if you don’t have any on hand, you can make your own dressing.
Italian herbs- Any Italian herbs such as sage, thyme, rosemary, or parsley will work in this recipe. Fresh is best!
How do you spatchcock a chicken step by step?
If you’ve ever wondered how to spatchcock a chicken or turkey, then I’m here to help you with my step by step instructions plus recipe with veggies. This fool proof method has been tested and tried, and I’m here to tell you the results are worth it.
First, heat your oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. Set aside.
Next, toss the vegetables in ¼ cup of dressing, then set aside.
After that, rinse the whole chicken, and pat dry with a paper towel.
Place the chicken breast-side down with its neck facing towards you. Using kitchen shears, cut through the ribs on both sides of the spine and remove the backbone. (Discard the backbone or reserve for stock. Stock is highly recommended!)
Then, flip the chicken breast side up, and open the underside of chicken like a book.
Using the heel of your hand, press firmly against the breastbone until it cracks.
Brush the entire chicken with the remaining Italian dressing.
Place the chicken in the center of the sheet pan. You want the chicken to lay completely flat on the sheet pan so that it cooks evenly, so make sure to press it down flat if it isn’t. Tuck wing tips under chicken so they don’t burn.
Arrange vegetables around chicken on the sheet pan. Bake uncovered for 45 minutes or until a meat thermometer inserted into the thickest part of the breast registers 160˚F.
Remove the pan from the oven, place the chicken on a cutting board, and rest for 10 minutes before cutting into pieces. Serve chicken and vegetables with rice, rolls, cornbread, soup, or salad.
Does a chicken cook faster when you spatchcock it?
Because of the chicken being flat against an even surface, then chicken cooks much faster. The spatchcocked chicken rests evenly on the baking sheet in a single layer which makes it cook faster yielding succulent chicken with a crispy golden skin.
- Make sure to tuck the wings underneath the chicken so they don’t burn.
- Store the leftovers in an airtight container in the refrigerator for three to four days.
- If you don’t have Brussels sprouts, you substitute with broccoli, cauliflower, more carrots or potatoes, or even with summer vegetables like zucchini or squash.
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I am so excited and thankful to Thermoworks for donating one of their Mk4 Instant-Read Thermometers for my Anniversary month! This Thermometer is the best I have ever owned, it’s valued at $99 and the winner will get to choose their favorite color!
An Affair from the Heart Celebrates 10 Years
It’s my 10th Anniversary and I am giving out all sorts of amazing gifts! In addition to the Thermoworks gift, there are ten other gifts, including a KitchenAid mixer! You can read all about the giveaway items in this blog post, and you can enter into the contest to win there, or you can
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Other Easy Dinner Recipes You’ll Enjoy
- Sheet Pan Roasted Salmon
- Reuben Sheet Pan Tater Tot Nachos
- Easy Baked Chicken with Wild Rice Stuffing
- Instant Pot Chicken and Rice Soup
- Poppyseed Rolls
Let’s get cookin’!
- 1 (4-5 pound) whole chicken
- 1 pound small new red potatoes, halved
- ½ pound small carrots, cleaned (if you can find the small pretty heirloom ones that would be awesome!)
- ½ pound Brussels sprouts, halved
- ¾ cup bottled Italian dressing, divided
- (Italian herbs for garnishing?)
- Heat oven to 425 degrees. Line a sheet pan with parchment paper. Set aside.
- Toss the vegetables in ¼ cup of dressing, set aside.
- Rinse chicken, and pat dry.
- Place chicken breast-side down with its neck facing towards you. Using kitchen shears cut through the ribs on both sides of the spine, and remove the backbone. (Discard or reserve for stock.)
- Flip the chicken breast side up, and open the underside of the chicken like a book. Using the heel of your hand, press firmly against the breastbone until it cracks.
- Brush the entire chicken with the remaining Italian dressing.
- Place chicken in the center of the sheet pan. You want the chicken to lay completely flat on the sheet pan so that it cooks evenly, so make sure to press it down flat if it isn’t. Tuck wing tips under the chicken so they don't burn.
- Arrange vegetables around chicken on the sheet pan.
- Bake uncovered for 45 minutes or until a meat thermometer is inserted into the thickest part of the breast registers 160˚F.
- Remove the pan from the oven place the chicken on a cutting board and rest for 10 minutes before cutting into pieces.
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Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 13mgSodium: 341mgCarbohydrates: 24gFiber: 3gSugar: 6gProtein: 7g
Please note that nutrition is not guaranteed accurate.