Name: Pioneer Woman Spatchcock Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 6 Tbsp. salted butter, room temperature; 1 lemon, zested; 1 Tbsp. chopped fresh parsley, plus more for serving; 1 Tbsp. chopped fresh thyme or rosemary, divided; 1 1/2 tsp. ground black pepper, divided; 1 tsp. Dijon mustard; 1 (4- to 5-lb.) whole chicken, neck and giblets removed; 1 Tbsp. plus 1 tsp. kosher salt, divided; 1 1/2 lb. red potatoes, cut into 1-inch chunks (about 4 medium); 1 lb. carrots, peeled and cut on the diagonal into 1-inch chunks (about 3 medium); 12 oz. Brussels sprouts, trimmed and cut in half; 1 small red onion, cut into small wedges; 4 garlic cloves, crushed and peeled; 2 Tbsp. olive oil

This easy Pioneer Woman Spatchcock Chicken is a delicious, hearty meal that’s quick to prepare and packed with flavor. With its crispy skin and tender meat, it pairs perfectly with roasted veggies. Feel free to customize with common ingredients for a nutritious family dinner everyone will love!

Jump to Recipe Jump to Video Print Recipe

Ingredients Needed:

For the Chicken:

6 Tbsp. salted butter, room temperature
1 lemon, zested
1 Tbsp. chopped fresh parsley, plus more for serving
1 Tbsp. chopped fresh thyme or rosemary, divided
1 1/2 tsp. ground black pepper, divided
1 tsp. Dijon mustard
1 (4- to 5-lb.) whole chicken, neck and giblets removed
1 Tbsp. plus 1 tsp. kosher salt, divided

For the Vegetables:

1 1/2 lb. red potatoes, cut into 1-inch chunks (about 4 medium)
1 lb. carrots, peeled and cut on the diagonal into 1-inch chunks (about 3 medium)
12 oz. Brussels sprouts, trimmed and cut in half
1 small red onion, cut into small wedges
4 garlic cloves, crushed and peeled
2 Tbsp. olive oil

How To Cook Spatchcock Chicken:

Preheat the Oven: Preheat your oven to 450°F (230°C).
Prepare the Herb Butter: In a medium bowl, mix together the butter, lemon zest, parsley, 1 teaspoon of thyme or rosemary, ¼ teaspoon of pepper, and Dijon mustard. Set it aside.
Spatchcock the Chicken: Place the chicken breast-side down on a cutting board. Pat it dry with paper towels. Using kitchen shears, cut along one side of the backbone, staying close to the bone. Repeat on the other side to remove the backbone completely (you can save it for stock). Hold both sides of the chicken and pull it open. Flip the chicken over so it’s breast-side up. Press down firmly on the breastbone until it cracks and the chicken lays flat.
Season the Chicken: Gently loosen the skin over the breasts and thighs. Sprinkle ½ teaspoon salt under the skin of each breast and thigh. Sprinkle 1 teaspoon salt over the top of the chicken skin. Rub the herb butter mixture under the skin, on the underside, and all over the chicken. Finally, sprinkle ¾ teaspoon of pepper on the chicken.
Prepare the Vegetables: On a rimmed baking sheet, place the potatoes, carrots, Brussels sprouts, onion, and garlic. Drizzle with olive oil and sprinkle with the remaining 2 teaspoons of thyme or rosemary, 1 teaspoon of salt, and ½ teaspoon of pepper. Toss everything together to combine.
Roast the Chicken: Position the buttered chicken, breast-side up, on top of the vegetables, with the legs facing outward. Tuck the wings behind the chicken and loosely cover it with foil. Roast until golden brown and an instant-read thermometer reads 165°F in the thickest part of the breast, about 1 hour to 1 hour and 10 minutes. Remove the foil after 40 minutes.
Rest the Chicken: Transfer the chicken to a carving board and let it rest for at least 10 minutes before carving.
Finish the Vegetables: While the chicken is resting, stir the vegetables and return them to the oven until evenly browned, about 10 minutes.
Serve: Carve the chicken as desired and serve it with the roasted vegetables, garnished with additional parsley.

Recipe Tips

Pat the Chicken Dry: Make sure to dry the chicken well before seasoning. This helps the skin get crispy during roasting.
Use Fresh Herbs: Fresh parsley, thyme, or rosemary will add great flavor to the herb butter. Dried herbs can work, but fresh makes a big difference.
Cut Evenly: When preparing your vegetables, cut them into similar sizes so they cook evenly. This ensures everything is perfectly roasted at the same time.
Let It Rest: After roasting, let the chicken rest for at least 10 minutes before carving. This helps keep the meat juicy and tender.
Check for Doneness: Use an instant-read thermometer to check the chicken’s temperature. It should reach 165°F in the thickest part for safe eating.

How To Store & Reheat Leftovers

Refrigerate: Put leftover spatchcock chicken in an airtight container and store it in the fridge. It’s best to eat it within 3 to 4 days.
Freeze: Wrap leftover spatchcock chicken tightly in plastic wrap or aluminum foil and put it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge for several hours or overnight before serving or reheating.
Reheating: Reheat leftover spatchcock chicken in a preheated oven at 350°F for 20-25 minutes until heated through. For a quicker option, use a microwave in short intervals.

Nutrition Facts

Serving Size: 1 serving (based on a 4-pound chicken serving approximately 4 people)

Calories: 527
Total Fat: 36g
Saturated Fat: 8g
Cholesterol: 158mg
Sodium: 253mg
Potassium: 682mg
Total Carbohydrate: 8g
Dietary Fiber: 2g
Sugars: 1g
Protein: 45g

Try More Pioneer Woman Recipes: