Sheet Pan Citrus Spatchcock Chicken & Root Vegetables
This easy one-pan meal features spatchcock chicken and roasted root vegetables smothered in citrus grill butter. A super flavorful recipe just waiting to be prepared for Father’s Day!
So, what is spatchcock chicken?
We know the name is weird- just think of it as butterflying a whole chicken. The process is just removing the spine of the chicken to flatten it out, allowing everything to cook at the same level. Not only does it result in deliciously crispy meat, but the skin gets nice and crispy.
Try grilling it!
If you’re preparing this for Father’s Day or just as a summer meal, chances are you won’t want the oven on. We don’t blame you! To grill, simply heat to medium-high heat. Brush the grates with oil, then place the prepared bird on with the skin side down. Cook for 5 minutes, or until the skin is crispy, then flip and grill for 45 minutes, or until the internal temperature reaches 165F. For the vegetables, use a grill mat or thread onto skewers. Cook until crisp and tender. Enjoy!
This easy one-pan meal features spatchcock chicken and roasted root vegetables smothered in citrus grill butter.
Sheet Pan Citrus Spatchcock Chicken & Root Vegetables
Ingredients:
- 1 Sun-Land Whole Fryer Chicken (#2027)
- 1 cup Flav-R-Pac Brussels Sprouts (#6381)
- 1/2 bag Simplot RoastWorks Olive Oil Roasted Root Vegetables (#2793)
- 1/2 cup Kirkland Salted Sweet Cream Butter (#1723), melted
- 3 Tbsp Citrus Grill Seasoning (#1754)
- Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
- A few sprigs of fresh thyme
Instructions:
- First, preheat oven to 400F.
- Next, make a flavored butter by mixing the citrus grill seasoning, salt, and pepper into the melted butter. Set aside.
- Then, place the thawed chicken on a cutting board, breast side down. Using good quality kitchen shears, cut along one side of the spine to separate from the ribs. Repeat on the other side, and set the spine aside. Flip the bird over, and press down to flatten – it is normal to hear a crack.
- Now, carefully pull the skin away from the meat and spread about a third of the butter around. Then, spread a later of butter on the outer skin. Toss the vegetables in the remaining butter.
- Place the buttered chicken in the center of a Crestware Cookie Sheet (#4020), surrounded by the vegetables. Sprinkle on a few sprigs of time, then bake for 40 minutes, or until the internal temperature of the chicken reaches 165F.
- Allow to rest before serving. Enjoy!
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