Spatchcock Roasted Chicken

baked whole chicken

This has become a Sunday lunch staple! It’s quick and easy to spatchcock a chicken—don’t let that word make you think you can’t do it. YOU CAN! Your seasoning choices are endless with this recipe. I found this recipe on the Food Network by Valerie’s home cooking. It is absolutely the best roasted chicken recipe that I have ever found. I added the veggies, I think that it just adds so much flavor to have them roasted together—plus it’s a no brainer side dish. I also added Cajun seasoning, because well—I love it. Sundays my husband works a double and I usually take him this to eat for a late lunch.
• One 3 1/2- to 4-pound whole chicken
• Kosher salt and freshly ground black pepper
• 6 fresh thyme sprigs or sprinkle with generously with dried thyme
• 1 onion
• 2 bell peppers
• 1 small bag of precut carrots
• 2-3 tbs avocado oil
• Cajun Seasoning (to taste)


Preheat the oven to 450 degrees F.
1. Cut onion and bell peppers in large wedges. Place onion, bell peppers, and carrots in a large bowl. Season with 2 to 3 tbsp. avocado oil, salt, pepper, and dried thyme. Mix well and place veggies on baking dish.
2. Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef’s knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with Cajun seasoning. Place the chicken on top, skin-side up.
3. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.
4. Let the chicken rest 5 minutes before serving.

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