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Spatchcocked Chicken with Vegetables

Spatchcock Chicken with Vegetables topped with gravy

We love a good roast chicken at our house, and it is an easy dish to make. It is one almost everyone learns how to make because of its simplicity. The dish always looks amazing and a good choice when you are having company over.

This meal is juicy, tender, and flavorful, and as a bonus, it can be made as a one pan dish. You can add vegetables to roast in the pan and you're all set. This comes in very handy when you are in a hurry during the week and crave a delicious home cooked meal. Who doesn’t want a meal that is quick to make and just a few dishes to wash. This is a win-win during the week; heck forget during the week, this is great on the weekend!

To change things up a little, just add different seasonings like rosemary and shallots to the chicken or change the vegetables to potatoes or Brussel sprouts. Just think what vegetables that you like best and add it to the dish, you can make it like you want.

Preparing the chicken:

We started with a chicken with the backbone removed (This is spatchcocking the chicken, hence the name). This makes the cooking time a little shorter; a very good choice when you need a weeknight meal. You can get the butcher to remove the backbone or do it yourself with some kitchen scissors. Do it several times and it is no problem, we did. Dry the chicken with a paper towel before you season the chicken.

Raw chicken with carrots, onions, celery, garlic,oil, butter, fresh thyme, and salt and pepper on a white board

Ingredients for Spatchcock Chicken with Vegetables

These are the ingredients we used:

We used some very flavorful ingredients to give this chicken a great flavor. We started with cutting a medium onion, in 3 slices, and set them on a sheet pan. You can also use a roasting pan or a cast iron pan; something that you can put into the oven. Now, add the thyme, garlic, and pieces of lemon you cut into two small pieces. This will be the bed for the chicken.

Ingredients for roast chicken, onions, sprigs of thyme, garlic cloves, and lemon wedges

ingredients that go under the chicken

You want a nice crispy skin for the chicken. Just rub butter all over; this also makes the base to hold the seasoning.

Butter spread on the chicken

Chicken is pretty bland without some salt and pepper, so add a good amount to bring out the flavor. Sprinkle it all over the oil; it will stick nicely to the skin.

Adding salt and pepper to the chicken

We want the vegetables to roast nicely, so adding a little olive oil and mixing the ingredients together will make that happen. We chose carrots and celery to go with the roast, but you can add whatever vegetable you like to roast. Small red potatoes cut in half with some red onions are a good choice that we have used.

Adding oil to cut up carrots and celery

Add the oiled vegetables to the sheet pan for a delicious roast vegetable. They will brown nicely by the time the chicken is finished cooking. On a weeknight, a one dish meal is a good thing. Put it in the oven at 425ºF for about one hour. Check to make sure that the juices run clear by the leg quarter or an instant read thermometer reads 165ºF.

Adding vegetables to the chicken

Making a simple gravy ... if you want!

A perfectly cooked roast chicken with roasted vegetables. We took it a step further by making a gravy using the drippings on the sheet pan, because... who doesn't love gravy? If there is not enough juices on the pan, add 1-2 tablespoons of butter. When melted, add 2 Tablespoons of flour and mix till flour is incorporated. Now, add 2 cans of chicken broth or 30 oz. chicken broth to the mix. Stir or whisk until it comes to a boil, scraping the pieces on the pan. Now, you are ready to eat!

Roast chicken and vegetables on a board with a side of gravy

Roast chicken, vegetables, and gravy

Spatchcocked Chicken with Vegetables

Print Recipe

Great chicken dinner in one pan, or it can be made for a weeknight meal; doesn't take long to put together.

Author: ourfantasticrecipes
Prep Time: 10 minutes
Cook Time: 1 hr.
Total Time: 1 hr. 10 minutes
Yield: 6 servings 1x
Category: chicken
Method: Baked

Ingredients

Scale

6 lb. chicken, backbone removed
5 stalks celery, cut in 3 inch cuts
5 carrots, cut and halved in 3 inch cuts
4 cloves garlic
3 slices onion
2 Tbsp. butter
1 ½ tsp. salt
½ tsp. pepper
5 sprigs fresh thyme
1 Tbsp. Olive oil
⅓ slice of lemon, cut in half

Instructions

Cut the celery and carrots into chunks, set aside.
Peel 4 garlic cloves, set aside.
Cut a medium onion into 3 semi thick slices.
Rinse and pat dry the chicken.
In a pan, melt the butter.
Add the salt and pepper to the butter and cook till blended.
On a sheet pan or roasting pan, put the onion slices, thyme springs, and add the lemons to the mix.
Set the chicken over top of the onion mixture
Spread the oil, salt, ad pepper mix all over the chicken
Place in the oven for about 1 hour at 425ºF.
The chicken is done when the juices are clear near the thigh or 165 degrees on thermometer.

Notes

Made a thin gravy using the sheet pan. When the chicken and vegetables were removed from the pan we put 2 Tablespoons of butter in the pan and let it melt, then 2 Tablespoons of flour and mix together. Now, add 3 cups of chicken broth or 2 cans and stir until it comes to a boil. Boil for 1 minute scraping any bits that are on the pan. Pour over the chicken and enjoy.