Autumn / No. 16 / Spatchcocking a bird
Spatchcocked Chicken with Root Vegetables
A whole chicken flattened by removing the backbone, roasted over carrots, parsnips and potatoes in under an hour. Crisp skin, juicy meat.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Yield
- 4 servings
Photo via Wikimedia Commons (CC0).
Roasting a whole chicken is a skill every home cook deserves to have, and spatchcocking makes it nearly foolproof. By cutting out the backbone and pressing the bird flat, you expose all the skin to the heat, so it crisps evenly, and the thighs and breasts finish cooking at about the same time. It also cuts the roasting time almost in half.
Laid over a pan of carrots, parsnips, potatoes and red onion, the chicken bastes the vegetables as it roasts. Everything comes out of the oven together, golden and fragrant with garlic and thyme. Save the backbone in the freezer for your next batch of stock.
Method
- 1
Spatchcock the chicken as described above. Pat it very dry and season all over, including under the skin of the breasts and thighs, with the salt and pepper. Refrigerate uncovered for at least 1 hour or up to 24 hours.
- 2
Heat the oven to 450°F (230°C) with a rack in the middle.
- 3
On a large rimmed baking sheet or in a roasting pan, toss the potatoes, carrots, parsnips, onion and garlic cloves with the olive oil, salt and thyme sprigs, and spread them out evenly.
- 4
Mix the butter with the chopped thyme and lemon zest and rub it over the chicken skin.
- 5
Set the chicken skin side up on top of the vegetables, legs splayed outward and breast in the center.
- 6
Roast for 45 to 55 minutes, until the skin is deep golden, the breast registers 155 to 160°F (68 to 71°C) and the thighs register at least 175°F (80°C). If the vegetables at the edges brown too fast, stir them.
- 7
Transfer the chicken to a board and rest for 10 to 15 minutes. Meanwhile, toss the vegetables in the pan juices and return them to the oven if they need more color. Carve the chicken and serve with the vegetables and roasted garlic.
Cook's notes
- Breast meat continues to rise about 5 degrees as it rests, reaching the safe 165°F.
- Drying the skin in the fridge overnight gives the crispest result.
- Swap in sweet potatoes, celery root or turnips depending on what is at the market.
Keeping
Refrigerate carved chicken and vegetables for up to 4 days. Use leftovers in salads, sandwiches, or Winter Minestrone.
Cooking times and temperatures are guides; ovens, stoves and ingredients vary. This recipe is for home cooking and is not dietary or medical advice. Check labels for allergens.
