Roasted Spatchcock CHICKEN Recipe – ONE PAN Chicken Dinner

Roasted Spatchcock CHICKEN Recipe – ONE PAN Chicken Dinner

Hey everyone, its Natasha of I’m gonna teach you how to spatchcock a chicken, this is our
favorite way to roast a whole chicken. Every part is so juicy and flavorful,
it’s an easy dinner that comes together in one pan. You’ll need a whole chicken
and a pair of good kitchen shears. Place the chicken breast side down with the
wings and neck facing towards you, identify the spine and use the kitchen
shears to cut through the ribs right next to the spine on both sides. Keep
that piece for later to make chicken stock. Now open up the rib cage and use a
heavy knife to score down the sternum. This will help to pop out that
breastbone and flatten the chicken. Season the inside with about half a
tsp of salt and a pinch of black pepper. Now flip the chicken over and
place it on a rimmed lined baking sheet. Using the palm of your hand push firmly
over the breastbone so the chicken lays completely flat. Use your hands to
carefully separate the skin from the meat over the breast thigh and drumstick
areas, you’re going to fill those spaces with an amazing flavored butter. In a
small mixing bowl combine four Tbsp of softened unsalted butter
and one Tbsp of olive oil add one Tbsp of finely chopped fresh
parsley, then mince in two garlic cloves. Now add half a tsp of fresh lemon
zest then squeeze in one Tbsp of lemon
juice and don’t add more than that or it’ll be hard to combine the butter.
Finally season with a tsp of salt and a generous pinch of black pepper.
Mash that together with a fork for a couple of minutes until nearly all of
the lemon juice is incorporated. Pat the chicken dry with a paper towel so it’s
easier to work with then stuff two-thirds of your flavored butter mix
under the chicken skin, make sure to get it in the breast, thigh and drumstick
areas, then spread the butter around by massaging over the top of the skin.
Roughly spread the remaining butter over the top of the chicken. The butter melts
over the chicken so there’s no need for perfection here. Set the chicken aside
and this is a great time to pre-heat your oven to 425˚F.
Rinse and scrub two pounds of medium red potatoes and cut them into quarters. Next
prepare your 8 ounces of Brussels sprouts. Trim off the dry base and remove
any tough outer leaves. Cut the larger sprouts in half and if they’re really
tiny leave them whole. Peel three medium carrots and cut them
into 1-inch pieces. Arrange all of your vegetables in a
single layer around your prepared chicken, drizzle everything with olive
oil and season generously with salt and black pepper.
Bake in the center of a preheated oven for 45 minutes or until an instant-read
thermometer registers 160˚F. When inserted into the
thickest part of the chicken breast. Oh yes!
Winner winner, easy chicken dinner! That’s my kind of meal! All right, oh this
smells so good! Oh, look at that crisp salty skin. Wow! And
then, if you have any lemon left, I love to serve this with some fresh slices of
lemon, it just looks so beautiful, gives it a little pop of freshness and color.
And of course the vegetables and in all honesty I love the vegetables just as
much as I do the chicken. There’s so much flavor there. Perfectly cooked and
especially the Brussels sprouts – my favorite. Ok, lets slice right into this and
because it lays flat like this, the chicken breast
turns out juicy and flavorful. Oh that looks juicy. Come on I’m hungry! It’s not
the prettiest slice but that’s what happens when you’re desperate. Oh yumm, I’m
gonna cut into that juiciness. Oh, crispy! Crispy on the outside, juicy on
the inside, perfect! This is truly delicious. Wow! And I can
tell you that brown meat or the dark meat of the chicken even better. If you
like dark meat and that lemon butter under the skin and over the skin gives
the chicken so much incredible flavor, you can really taste the lemon the
parsley the garlic. YUM! The vegetables are infused with that
same flavored butter. Oh man, it just makes every bite irresistible good, yum
yum. My kids love this too, vegetables included. Mmm, this is gonna be a long
taste test, but yeah, it’s just so good. The potatoes have a crisp, salty skin and
they’re just creamy on the inside. Absolutely delicious! I hope you guys
enjoy this for a quick and easy weeknight meal. If you enjoyed this video,
give me a great big thumbs up below, make sure to subscribe to our Channel and
we’ll see you next time. Hey! Whoa! Where do you think you’re going? Hmm? If you guys
are looking for more easy weeknight meals, check these out right over there
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100 thoughts on “Roasted Spatchcock CHICKEN Recipe – ONE PAN Chicken Dinner”

  1. Haaaaaa๐Ÿ˜ฎ๐Ÿ˜ฎ๐Ÿ˜ฎwowwwwww๐Ÿ˜ฏ๐Ÿ˜ฏ๐Ÿ˜ฏ
    Um hungry๐Ÿคค๐Ÿคค๐Ÿคค

  2. i made this for dinner and it was delicious!!

    i didnโ€™t have potatoes or brussel sprouts so i used carrots and put chunks of sweet onions on the bottom of the chicken. omg, amazing!!

  3. Nice! Going to try this today. By the way is that a santoku knife? I didn't know you could use the rocking technique with that type of knife.

  4. Thank you for your recipe! My family loved! Very easy and so delicious! I loved the flavor, the texture… Yummy, yummy. Kiss from Brazil! ๐Ÿ˜˜๐Ÿ˜˜

  5. I like how you keep it real when slicing haha. "Its not the prettiest but thats how you cut it when you're desperate" ๐Ÿคญ๐Ÿคญ๐Ÿคญ trying this out today! I just subscribed!

  6. Natasha lo que le da mucho gusto al pollo y sale muy rico es el puerro… muy sabroso sale.. saludos desde argentina te veo

  7. Natasha..: your my inspiration Hi every one I made it like this Bake checkin but just have a bit twist is anyone out there would like to visit my small youtube channel and check it out pls visit and gave me more advanced or comments or any suggestion how to do it perfectly thank you from Philippines ๐Ÿ‡ต๐Ÿ‡ญ love you Natasha.. itโ€™s very yummmy

  8. ๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿปโค๏ธ

  9. Thanks for sharing a GREAT video! I will be making this on the charcoal grill this weekend. I may baste the chicken with a doctored up garlic chicken stock, while on the grill. Cheers!

  10. Thank you for sharing yr know how… simply explained …and hey it looks abs Yuuummy.Prefer your recipe to chefs that makes cooking an art of unrealistic boring…..SCARY time to be in kitchen.

  11. Really u are the best for cooking and teaching us how to cook thankful ๐Ÿ™ˆโค๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜

  12. You are so good !making easy and simple Thank you so much ๐Ÿ‘๐Ÿ‘Œ๐Ÿ˜๐Ÿ˜˜๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ’–

  13. i accidentally used 4OZ butter instead of 4tbsp……. its in the oven now. Theres no such thing as TOO much butter, right?

  14. Thank you! Natasha. Another quick very delicious meal. You got it! Girl. Love your dishes.๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป

  15. Awesome recipe and video but your website is almost unusable due to WAY TOO MANY ADS meaning you're losing visitors left and right. Tone it down some so the page actually loads and runs properly. PLEASE

  16. I love the way that you taught your children to eat healthy meals, and not junk food, you are a good momma, and that chicken looks absolutely delicious ๐Ÿ˜€

  17. Great recipe. Added a little paprika and finely chopped spring onion into the mix for the chicken stuff/spread.Tossed the potatoโ€™s, carrots, and sprouts with a little rosemary, thyme, salt, pepper, olive oil and butter in a bowl before adding around the chicken for a little extra savory. Also snuck in some sweet onion pieces in between.
    Love youโ€™re recipes Natasha.
    Great foundation with a pinch of room for individual taste.

  18. Natasha, very nicely done video! Good spatchcocking, perfect mix of vegies. Herbed butter gets the job done without brining time. Most excellent!

  19. Ok the recipe is great…but as I'm watching this, inside my head I'm screaming "THE CROSS CONTAMINATION! SHE JUST TOUCHED CHICKEN AND SHE'S TOUCHING THAT AND THAT AND THAT…….." I dunno, maybe it's just me.

  20. I make this last night.. no leftover. We enjoyed it. We loved it. Thank you so much. Exactly truly delicious…โค๏ธโค๏ธ๐Ÿ‡ต๐Ÿ‡ญ๐Ÿ‡ต๐Ÿ‡ญ

  21. Hi Natasha do you cover the chicken while itโ€™s baking ? If not does it still stay as tender? I baked it covered but had to broil it quite a bit for the color. This was delicious by the way !!!! ๐Ÿ’•

  22. Thank you for your recipe โคโคโค๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ Kiss form Croatia ๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹โ˜บโ˜บโ˜บ

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