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Ree Drummond's Spatchcock Chicken
Ree Drummond's Spatchcock Chicken
Ree Drummond
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Rating:
3.5 (52 rated)
Cook time:
Prep time:
Servings:
8-10

Spatchcocking a chicken allows the meat to roast more evenly throughout. The result is incredibly consistent and superbly delicious, especially when you throw some potatoes and veggies into the picture.

Ingredients

    • 2 tablespoons minced parsley
    • 2 sprigs thyme, leaves minced
    • 1/3 cup olive oil
    • 2 lemons
    • Kosher salt and freshly ground black pepper
    • 1 whole chicken (4 pounds), patted dry
    • 1 pound small Yukon Gold potatoes, halved
    • 2 zucchini, halved and cut into sticks
    • 1 cup cherry tomatoes
    • 2 cloves garlic, minced

Preparation

1. Position a rack in the middle of the oven and preheat it to 475°F.

2. In a small bowl, combine the parsley, thyme, olive oil, the juice of 1 lemon, 1 teaspoon salt and 1/2 teaspoon pepper. Whisk and set the herb-oil mixture aside.

3. To spatchcock the chicken, place the chicken on a sheet pan breast side down. With sharp kitchen shears, cut just along the right side of the backbone, through the skin, meat, and bones, then cut along the left side, too. Remove the backbone (you can toss it or freeze it to make stock at a later time). Flip the chicken over and lay it flat. With the palm of your hand, press down firmly on the center of the breast. You should hear the breastbone crack! Use your hands to bend the two sides of the breast backward if it needs to crack more.

4. Lay the chicken as flat as it will go and sprinkle it with salt and pepper.

5. In a large bowl, toss the potatoes with 3 tablespoons of the herb-oil mixture. Distribute the potatoes around the chicken and spread 2 tablespoons of the herb-oil mixture on the chicken.

6. Roast for 15 minutes, then reduce the oven temperature to 400°F and continue roasting for 10 minutes.

7. Meanwhile, in a medium bowl, toss together the zucchini, cherry tomatoes, garlic, and the remaining herb-oil mixture. Scatter the veggies around the sheet pan and roast until the chicken is totally cooked through, or until an instant-read thermometer inserted into the thick part of the thigh registers 165°F, 12-15 minutes. Let the chicken rest for 5 minutes.

8. Carve off the wings, the leg and thigh sections, and the two breast halves. You just carved a chicken!

9. Place the potatoes and veggies on a serving platter, then arrange the chicken pieces on top. Squeeze on the juice of the other lemon and serve.

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Pioneer Woman Ree Drummond cooks with roast chicken

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