Make our Oven-Roasted Spatchcock Chicken in just one hour. Using our Oven-Roasted Spatchcock Chicken recipe speeds up the roasting process for a whole bird. Serve it for the whole family for a delicious mealtime!
Mix dressing, garlic and rosemary until blended. Place potatoes in large bowl. Add 1/4 cup dressing mixture; toss to evenly coat potatoes. Spread into single layer on foil-covered rimmed baking sheet.
Use kitchen shears or sharp knife to spatchcock chicken. (See tip.) Open chicken butterfly-style; place, skin side up, on separate foil-covered rimmed baking sheet. Brush chicken, on and under the skin, with remaining dressing mixture.
Bake chicken and potatoes 30 min., placing potatoes on top rack. Reduce oven temperature to 400ºF. Bake an additional 15 min. or until chicken is done (165ºF) and potatoes are tender.
How to Spatchcock a Chicken
If using kitchen shears to cut out the backbone, place chicken, breast side down, on cutting board. If using a knife, place chicken, breast side up, on cutting board. Cut along one side of backbone, then cut along other side of bone to remove it. Place chicken, skin side up, then press firmly to flatten.
Substitute fresh thyme for the rosemary.
Whole chickens are generally at least 3-1/2 lb., instead of the 3 lb. called for in the video. If the smallest whole chicken in your market is closer to 4 lb., it will yield 8 servings and will need to cook about 15 min. longer. Whatever size chicken you use, be sure to test with a thermometer to be sure the chicken reaches 165°F.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.