Description
A beautifully roasted whole chicken flattened for quicker cooking, paired with tender, herb-roasted potatoes and carrots. Simple, flavorful, and perfect for any night of the week.
Ingredients
For the Chicken
- 1 whole chicken (4–4.5 lb)
- 3 tbsp butter, softened
- 1 ½ tsp minced garlic
- 1 ½ tsp chopped fresh thyme
- 1 ½ tsp chopped fresh rosemary
- 2 tsp lemon zest
- 1 tsp paprika
- Salt and black pepper, to taste
- Lemon wedges, for serving
For the Vegetables
- 1 ¾ lbs red potatoes, cut into 1 ½-inch chunks
- 1 lb carrots, peeled and cut into 1-inch chunks
- 2 tsp minced garlic
- 1 tbsp chopped fresh rosemary
- 2 tsp chopped fresh thyme
- 1 tbsp olive oil
- 3 tbsp chopped fresh parsley (for garnish)
Instructions
Prep the oven & chicken:
Preheat oven to 425°F (220°C). Place chicken breast-side down and cut along both sides of the backbone. Flip and press firmly on the breastbone to flatten.
Make herb butter:
In a bowl, mix softened butter, garlic, thyme, rosemary, and lemon zest. Rub under the skin and all over the chicken. Season with salt, pepper, and paprika.
Prepare vegetables:
Add potatoes and carrots to a large sheet pan. Toss with olive oil, garlic, rosemary, thyme, salt, and pepper. Spread into an even layer.
Assemble:
Place chicken breast-side up in the center of the sheet pan. Tuck the wings.
Roast:
Bake 45–55 minutes, or until the thickest part of the breast reaches 165°F (74°C). Broil 2–3 minutes if extra crisp skin is desired.
Finish & serve:
Rest 10 minutes before carving. Sprinkle parsley over vegetables and serve with lemon wedges.
Notes
- Let the chicken sit at room temperature for 20–30 minutes before cooking for even roasting.
- Use kitchen shears for easiest spatchcocking.
- Dry the skin well before seasoning to enhance crispiness.
- Swap vegetables based on season—sweet potatoes, onions, or parsnips work well.
- Prep Time: 20 minutes
- Cook Time: 55 minutes