Roasted Spatchcock CHICKEN Recipe – ONE PAN Chicken Dinner

Roasted Spatchcock CHICKEN Recipe – ONE PAN Chicken Dinner


Hey everyone, its Natasha of Natashaskitchen.com. 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. 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!

  2. Thank you for sharing yr know how…..so 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.

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

  4. 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

  5. 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 ?

  6. Great recipe. Added a little paprika and finely chopped spring onion into the mix for the chicken stuff/spread.Tossed the potato’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 you’re recipes Natasha.
    Great foundation with a pinch of room for individual taste.

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

  8. 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.

  9. I make this last night.. no leftover. We enjoyed it. We loved it. Thank you so much. Exactly truly delicious…❤️❤️????

  10. Hi Natasha do you cover the chicken while it’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 !!!! ?

  11. Amazing recipe, you make cooking look so fun and easy……you now have a dedicated viewer from Trinidad & Tobago in the West Indies….take care

  12. Hi really your resipy all ways no 1 I like that's my son have a lectos problem he can not eat too much milk product so please show hear light resipy without milk and specially fesh scabby he likes too much please u sher his fevert resipy fish or scamby

  13. Dark meat did not reach safe temp (175 to 180 F) at same time as white meat reached safe temp. In other words white meat done, dark meat not done. Any suggestions Natasha?

  14. hi natasha love your recipe easy, i made few your recipe …yummy, love you get to the point not talking to much . your are my favorite chef. i recommned to my fam and friends . i will make this today . but can we do this in crock pot?

  15. This girl is fun.
    Jokes aside, I am a bit unorthodox, I spatchcocked the other way. I separated at the breast line and kept the back intact. Used an electric grill, worked out fine. I mixed butter oil with mustard oil. Delish!

  16. I saw another Russian girl doing the same recipe with butter rubbing. I wasted lots of butter. lol Do you guys know each other? Or maybe this recipe is just popular who knows.

  17. Every Wednesday I get to cook dinner for my parents. And every Wednesday I make one of your recipes and it’s a hit! I only go through yours now. Last week was the beef stroganoff and the week before was pork chops with mushroom gravy! ?

  18. Wow you make everything sooooo easy..what other vegetables can I use instead of brussel sprouts? Thank uuu❤❤❤

  19. I Saw this Recipe a few days ago and I was like I gotta make this . Well today is the day . Chicken is cooking now and this Apartment smells AMAZING

  20. This lady is so awesome and the foods she prepares looks so delish I am gonna need one of her recipe books if she has any

  21. Is human hair included in the recipe? I ask because if you have hair like that and you let it hang down, pieces of it WILL end up in the food.

  22. А я так не запекаю.
    Я так делаю цыплёнка тапака/табака. Естественно, без масла под кож.
    Особенно вкусно, если курицу мариновать.

  23. I made this per the recipe. While the chicken was moist and full of flavor the vegetables were horrible. The Brussel sprouts were mushy and burned. Will do the chicken again w/o the vegetables.

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