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Spatchcocked Chicken with Root Vegetables
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Spatchcock Chicken with Root Vegetables

Spatchcock Chicken with Root Vegetables uses a simple technique to produce perfectly cooked chicken and a healthy, one-pan meal.
Course Main Course
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6

Equipment

  • Kitchen Shears
  • Chef's Knife
  • Cutting Board

Ingredients

  • 3-4 pound whole chicken wash, dried, and spatchcocked
  • 1 large rutabaga peeled and cubed
  • 2 medium turnips peeled and cubed
  • 2 parsnips peeled and cubed
  • 3 carrots cut into 2" chunks
  • 2 celery ribs cut into 2" chunks
  • 1 tablespoon olive oil
  • 2 tablespoons fresh sage chopped
  • 2 table spoons fresh thyme
  • 1 cup chicken stock
  • juice from half a lemon
  • 1 teaspoon paprika
  • salt and pepper

Instructions

  • Preheat the oven to 450°
  • Toss the chopped vegetables with the olive oil, sage, and thyme
  • Scatter the chopped vegtables in a large cast-iron skillet. Add the chicken stock.
  • Season the chicken on all sides with salt, pepper, and paprika.
  • Place the chicken in the skillet on top of the vegetables.
  • Roast for 50-60 minutes, until the thickest part of the thigh registers 165° on a thermometer.
  • Remove the chicken from the skillet and let it rest for 10-15 minutes before carving. Squeeze the lemon juice over the vegetables in the skillet and stir to combine.
  • Enjoy!