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Roast Spatchcock Chicken

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Ingredients

Warning0 allergens identified

Roast Spatchcock Chicken

3 ½ pounds whole chicken

3 tablespoons olive oildivided

1 tbsp smoked paprika

1 tsp kosher salt

½ tsp black pepperfreshly ground

1 lb baby potatoeshalved if on the large side

2 carrotschopped into 1/2″ chunks

2 parsnipschopped into 1/2″ chunks

1 bulb fennelhalved and sliced

1 tbsp fresh thyme leavesor 2 teaspoons dried

Spatchcock the chicken or ask your butcher to do it for you. This may be done 1-2 days in advance. (Access full instructions on how to spatchcock a chicken by clicking the link shared.) Allow the chicken to come to room temperature for 30 minutes prior to cooking.

Combine 2 tablespoons olive oil with the paprika, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Rub all over the chicken and underneath the skin onto the breast meat.

Preheat the oven to 400 degrees F. Place the chicken in a large cast iron skillet or a rimmed baking sheet. Toss the potatoes, carrots, parsnips and fennel with the remaining 1 tablespoon of olive oil, thyme, salt and pepper to taste, then place the them in the skillet around the chicken.

Roast the chicken for 45 minutes to 1 hour or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees F. If the chicken begins to brown too quickly, cover it with loosely with foil for the remainder of the cooking time.

Remove from the oven and cover loosely with foil and allow to rest for 10-15 minutes before carving. In my experience, the chicken is so tender it comes right off without a knife like a rotisserie chicken! Carve and enjoy!

Nutrition

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Tips & Tricks (5)

Spatchcock Butterfly Technique ✂️
Remove the backbone completely and press down firmly on the breastbone to flatten the chicken evenly, ensuring uniform cooking and maximizing skin crispness across the entire bird.
Pat Dry for Crispy Skin 🧻
Thoroughly pat the chicken dry with paper towels and let it air-dry uncovered in the refrigerator for 2-4 hours before roasting to achieve golden, crackling skin.
Root Vegetable Sizing Strategy 🥕
Cut all vegetables (parsnips, carrots, fennel, potatoes) into similar 1.5-inch pieces so they roast evenly alongside the chicken without becoming mushy or underdone.
Smoked Paprika Char Method 🌶️
Toast the smoked paprika briefly in warm olive oil before coating the chicken to deepen its flavor and prevent the spice from becoming bitter during the long roast.
Internal Temperature Precision 🌡️
Insert a meat thermometer into the thickest part of the thigh (not touching bone) and pull the chicken at 165°F for perfectly juicy meat that's fully cooked and safe.