Spatchcock Chicken & Vegetable Sheet Pan Dinner
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.
Servings: 6 Servings
Calories: 196kcal
Equipment
Ingredients
- 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?
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 341mg | Fiber: 3g | Sugar: 6g