Description
A flavorful and easy-to-make Garlic Herb Spatchcock Chicken roasted with tender seasonal vegetables. This recipe features a flattened whole halal-certified chicken, marinated with a garlic, herb, and lemon butter blend, then oven-roasted alongside red potatoes, carrots, and Brussels sprouts for a perfectly juicy and aromatic meal.
Ingredients
Chicken and Herb Butter
- 1 halal-certified whole chicken, 4–4½ lb
- 4 tbsp softened unsalted butter
- 1 tbsp olive oil, plus more for the pan
- 1 tbsp finely chopped parsley
- 2 minced garlic cloves
- ½ tsp lemon zest
- 1 tbsp lemon juice
- 1½ tsp fine sea salt, divided
- ¼ tsp black pepper, divided
Vegetables
- 2 lb red potatoes, quartered
- 3 carrots, peeled and quartered lengthwise
- 8 oz Brussels sprouts, trimmed and halved
Instructions
- Preheat and Prepare Chicken: Heat your oven to 425°F (220°C). Pat the chicken dry with paper towels and place it breast-side down on a cutting board. Using poultry shears, carefully cut along both sides of the backbone to remove it. Season the underside of the chicken with ½ teaspoon of salt and half of the black pepper. Flip the chicken over and firmly press on the breastbone to flatten it completely.
- Prepare Herb Butter Mixture: In a small bowl, combine the softened butter, 1 tablespoon olive oil, chopped parsley, minced garlic cloves, lemon zest, lemon juice, remaining 1 teaspoon salt, and remaining black pepper. Mix until well blended. Gently separate the skin from the chicken breast and thighs and spread about two-thirds of this butter mixture under the skin. Rub the remaining butter all over the outside skin of the chicken.
- Arrange and Roast: Place the prepared chicken on a large rimmed baking sheet, skin side up. Arrange the quartered red potatoes, carrots, and halved Brussels sprouts evenly around the chicken. Drizzle the vegetables with olive oil and season with additional salt and pepper to taste. Roast in the preheated oven for approximately 45 minutes, or until the vegetables are tender and the chicken’s breast, innermost thigh, and wing reach an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the chicken and vegetables from the oven and let the chicken rest uncovered for 10 minutes to allow the juices to redistribute. Carve and serve warm with the roasted vegetables.
Notes
- If you prefer, ask your butcher to remove the backbone beforehand to save preparation time.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C) for perfectly cooked poultry.
- Feel free to swap in other root vegetables or seasonal produce for variation.