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Calories: 498
Ingredients Method Notes

Ingredients
  

For the Spatchcock Chicken:

  • 1 whole chicken, (4 to 4 1/2 lb)
  • 1/2 tsp fine sea salt
  • 1/8 tsp black pepper

For the Garlic-Herb Butter:

  • 4 Tbsp unsalted butter, softened
  • 1 Tbsp olive oil, plus more to drizzle
  • 1 Tbsp parsley, finely chopped
  • 2 garlic cloves, minced
  • 1/2 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp fine sea salt, plus more for vegetables
  • 1/8 tsp black pepper

For the Vegetables:

  • 2 lbs medium red potatoes, scrubbed and quartered
  • 3 medium carrots, peeled and quartered
  • 8 oz Brussels sprouts, trimmed and halved

Method
 

  1. Spatchcock the Chicken: Preheat oven to 425˚F. Pat the chicken dry and place it breast-side down with the wings and neck facing you. Use kitchen shears to cut through the ribs right next to the spine along both sides and remove the spine. Open the chicken and use a heavy knife to score down the sternum. This will help release the breastbone and flatten the chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.
  2. Flatten Chicken: Flip the chicken breast-side-up and set on a parchment-lined, rimmed 18×13 baking sheet. Using the palm of your hand, push firmly over the breastbone, forcing the chicken to lie completely flat. Gently separate the skin from the meat over the breast, thigh, and drumstick areas.
  3. Make Flavored Butter: In a small mixing bowl, combine the flavored butter ingredients and mash with a fork until the lemon juice is mostly incorporated. 
  4. Spread the Herb Butter: Spread 2/3 of the flavored butter mixture under the chicken skin, then dot and spread the remaining butter all over the chicken.
  5. Arrange the prepared vegetables around the chicken and drizzle the chicken and vegetables with olive oil, then season generously with salt and freshly cracked black pepper.
  6. Bake uncovered at 425˚F for about 45 min or until an instant-read thermometer reads 165˚F when inserted into the thickest part of the chicken breast*. Remove from the oven and rest uncovered for 10 minutes on a cutting board before serving.

Notes

*Don’t over-bake, or the breast can dry out. The chicken will continue to cook as it rests, and the internal temperature will rise a few degrees. I like to remove the chicken at 160˚F, then check the thickest part of the breast after a 10-minute rest to make sure it reaches 165˚F.
Make-Ahead: Spatchcock, season, and spread on the flavored butter, then refrigerate uncovered overnight. The next day, let it sit out for about 30 minutes while you prep the vegetables and preheat the oven, then roast as directed.