One Pan Spatchcock Chicken
I love this easy dinner because it's so tasty and requires one pan and it cooks faster than the whole chicken because it's laying flat! This version is so juicy because of the overnight salt - see instructions. Load it up with your favorite veggies and this can be the perfect leftovers for lunch too!
Equipment
- 1 cookie sheet or large cast iron skillet I prefer the sheet pan so you can fit more veggies!
Ingredients
- 2 tbsp sea salt this is to salt the spatchcock overnight
- 1 whole chicken or a pre cut spatchcock chicken
- 2-3 medium potatoes chopped into 2 inch cubes around 2 cups
- 2-3 whole carrots chopped
- 1 whole white onion chopped into big pieces
- 3-4 stalks celery chopped into big pieces
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp herb / spice blend I like 21 seasoning salute from TJ's
Instructions
The night before you cook! IMPORTANT!
- Take out the chicken and spatchcock it (or buy it already like this). If you are spatchcocking in, slice down the non-breast side and then break the breast bone so it lays flat.
- Pat it down with a paper towel and then cover both top and bottom with 2-3 tbsp of sea salt and place (uncovered) on a plate in the fridge so it can get nice and juicy for tomorrow's bake.
Day of
- Preheat oven to 425
- Wash and chop your veggies (potatoes, carrots, celery, onions)
- Rinse off your spatchcock and pat dry, then place on a sheet pan or your cast iron. Rub with butter and olive oil and any spices you like - I like the 21 seasoning salute from TJ's
- Place all of your veggies around the chicken and coat with olive oil and sea salt.
- Place uncovered in the oven for 45 mins or until chicken is 160 internal temperature.
- Let sit for 15 minutes to keep the juices in and veggies soak up the juices too! Then serve!
Tried this recipe?Let us know how it was!
