Roasted Spatchcock Chicken
Roasted spatchcock chicken with crispy skin, herb butter, and roasted vegetables. An easy one-pan oven dinner cooked evenly every time.
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Cooking tools:
- Cast iron skillet
- Roasting pan
- Instant-read thermometer
- Kitchen shears
- Pastry brush
- Oven
- Mixing bowl
- Cutting board
- Measuring spoon
- Paper towel
- Airtight container
- Refrigerator
- Spoon
Ingredients
- 1 spatchcocked chicken
- 1 tablespoon olive oil, for brushing the chicken
- 5 carrots, peeled and halved, if large
- 1 pound baby potatoes, halved
- 1/2 red onion, quartered
- 1 lemon, quartered
- 1 bulb garlic, top cut off
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 stick salted butter, softened
- 2 tablespoons fresh rosemary, finely chopped
- 3 garlic cloves, pressed
- 2 teaspoons garlic powder
- 1 tablespoon paprika
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