Spatchcock Chicken with Roasted Cauliflower and Salsa Verde
Spatchcock Chicken with Roasted Cauliflower and Salsa Verde
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Roasted chicken has never been easier! This one-pan chicken cooks the veggies along with the protein, is served with a simple and delicious sauce and is ready to eat in about an hour.


  • Salsa verde

    • 2 tablespoons capers with a little juice
    • 4 cloves garlic
    • 1/2 cup chopped fresh basil
    • 1/2 cup chopped baby kale
    • 1/2 cup chopped fresh flat-leaf parsley
    • 1 lemon, zested and juiced
    • 1 teaspoon kosher salt
    • Freshly ground black pepper, to taste
    • 1/8 teaspoon crushed red pepper flakes
    • 1/2 to 1 cup extra virgin olive oil
  • Chicken

    • One 4- to 5-pound whole chicken
    • 4 cloves garlic, finely grated
    • 6 tablespoons unsalted butter, softened
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons fresh thyme leaves
    • 3 tablespoons lemon zest, plus 3 tablespoons fresh juice (from 2 to 3 lemons)
    • 1½ teaspoons kosher salt
    • 2 teaspoons freshly ground black pepper
  • Cauliflower

    • 1/4 cup extra virgin olive oil
    • 3 cloves garlic, finely grated
    • 1 tablespoon chopped capers
    • 1 head cauliflower, cut into large florets
    • 2 cups pitted Kalamata olives
    • Salt and freshly ground black pepper, to taste


For the salsa verde:

In a food processor, pulse the capers and garlic until finely chopped. Add the remaining ingredients except the olive oil and pulse until well combined. With the food processor running, slowly drizzle in the olive oil until the sauce reaches the desired consistency. Set the salsa verde aside until the chicken is finished.

For the chicken:

1. Preheat the oven to 450°F. Place the chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of the backbone and remove the backbone.

2. Turn the chicken breast side up, and open the underside of the chicken like a book. Using the heel of your hand, press firmly against the breastbone until it cracks. Place the chicken on a large rimmed baking sheet. Tuck the wing tips under the chicken so they don't burn.

3. Combine the garlic, butter, olive oil, thyme, lemon zest, salt and pepper in a bowl. Set aside 2 tablespoons of the garlic-butter mixture, and rub the remaining garlic butter under the skin of the chicken breasts and on the thighs.

For the cauliflower:

In a large bowl whisk the olive oil, grated garlic and chopped capers. Toss the cauliflower florets and olives in the mixture until well coated, and season with salt and pepper. Scatter the cauliflower and olives around the chicken.

To cook and serve:

1. Place the baking sheet in the oven and cook for 10 minutes. Then reduce the heat to 400°F and bake 20 minutes more.

2. Remove from the oven and brush the reserved garlic butter on the chicken. Return to the oven and roast until a meat thermometer inserted in thickest portion of the chicken registers 160°F, 15 to 20 minutes more. The chicken will carry over to 165°F while it rests.

3. Drizzle the finished chicken with lemon juice and let stand 10 minutes. Carve the chicken and serve with the pan juices and roasted cauliflower, with salsa verde on the side.

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