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Golden-brown spatchcock roasted chicken with crispy skin, served over a bed of roasted potatoes, carrots, and cherry tomatoes in a white baking dish.

Spatchcock Roasted Chicken with Aromatic Vegetables

Spatchcock roasted chicken is a quick and flavorful way to prepare a whole chicken, ensuring crispy skin and juicy meat. Roasting the chicken over aromatic vegetables enhances the flavors, making this a perfect one-pan meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time: 1 hour
Total Time 2 hours
Course Dinner, Lunch, Main Course
Cuisine American, European, Mediterranean
Servings 4 servings
Calories 808 kcal

Equipment

Ingredients
 
 

For the Chicken

  • 1 whole chicken (2 ½ lb / 1.2 kg)
  • 1 tbsp salt
  • 3 cloves garlic finely grated
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • 3 tbsp olive oil
  • Juice and zest of 1 lemon

For the Roasted Vegetables

  • 2 ¼ lb potatoes sliced
  • 1 cup carrots sliced
  • 1 medium red onion sliced
  • 8-10 cherry tomatoes
  • 4 cloves garlic sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 Tbsp finely chopped fresh rosemary

Instructions
 

  • Place the chicken breast side down on a cutting board. Cut along both sides of the backbone using sharp kitchen shears and remove it. Flip the chicken over and press down on the breastbone to flatten it.
    Flattened, fully spatchcocked chicken placed on a wooden cutting board, ready for seasoning.
  • In a bowl, mix grated garlic, salt, smoked paprika, oregano, thyme, black pepper, lemon juice, lemon zest, and olive oil. Rub this marinade all over the chicken and let it rest for at least 1 hour (ideally overnight) in the refrigerator.
    Spatchcocked chicken fully coated in a smoky, herb-infused marinade, resting in a white roasting pan before cooking.
  • In a large bowl, toss the sliced potatoes, carrots, red onion, and garlic with olive oil, salt, black pepper, thyme, onion powder, garlic powder, cayenne pepper, and chopped rosemary. Spread evenly in a roasting pan.
    Sliced potatoes, carrots, and red onion mixed with seasoning and olive oil in a glass bowl, ready for roasting.
  • Preheat the oven to 425°F (220°C). Place a wire rack over the roasting pan with the vegetables and set the chicken on top so that the drippings flavor the vegetables. If you don’t have a wire rack, place the chicken directly on top of the vegetables.
    Spatchcocked chicken coated in marinade, placed over a bed of seasoned potatoes, carrots, and red onion in a roasting pan, ready for the oven.
  • Roast for 20-25 minutes, then add the cherry tomatoes to the pan and continue roasting for another 20-25 minutes, until the chicken skin is crispy and the thickest part of the chicken reaches 165°F (75°C).
    Close-up top view of spatchcock roasted chicken with crispy golden skin, surrounded by roasted potatoes, cherry tomatoes, and caramelized onions.
  • Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables and enjoy!
    A plate of crispy spatchcock roasted chicken with golden roasted potatoes, cherry tomatoes, and a side of creamy coleslaw, served on a white dish.

Notes

Stir the vegetables once or twice during roasting to ensure even browning.

Nutrition

Serving: 350gCalories: 808kcalCarbohydrates: 55gProtein: 42gFat: 47gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 143mgSodium: 2505mgPotassium: 1731mgFiber: 8gSugar: 6gVitamin A: 6165IUVitamin C: 69mgCalcium: 106mgIron: 5mg
Keyword Crispy Chicken, Easy chicken recipe, One-pan meal, Roasted chicken, Spatchcock chicken
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