Recipes

One-Pan Crispy Spatchcock Chicken with Potatoes & Asparagus

Spatchcock chicken—also known as butterflied chicken - is a whole bird with its backbone removed and flattened for faster, more even roasting, yielding juicy meat and super-crispy skin. This family-friendly dinner brings the whole meal together on one pan: chicken roasted alongside golden potatoes, tender asparagus, and bright lemon, making it convenient and delicious.

Ingredients (serves 4):

Protein & veg:

• 1 whole chicken (about 4 lb/1.8 kg), backbone removed (spatchcocked).

• 450 g (about 1 lb) small red potatoes, halved if large.

• 450 g (1 lb) asparagus, trimmed.

• 1–2 lemons, thinly sliced

Seasonings & oil:

• • 2 tablespoons olive oil, plus extra for the pan

  • ½ teaspoon dried thyme

  • Salt & freshly ground black pepper, to taste

Instructions:

1. Prep and preheat
   Preheat your oven to 425°F (220 °C). Rub a rimmed baking sheet with 1 teaspoon of olive oil and arrange lemon slices in a single layer. Sprinkle lightly with salt and pepper.

2. Spatchcock the chicken
   Place the chicken breast-side down and use kitchen shears to cut along both sides of the backbone. Flatten the bird by pressing down on the breastbone until it cracks and lies flat.

3. Season and arrange
   Pat the chicken dry, brush both sides with olive oil, and season with thyme, salt, and black pepper. Set the chicken, skin-side up, atop the lemon-lined pan. Scatter potatoes around it.

4. Roast
   Bake for ~50 minutes, until the chicken reaches an internal temperature of 165 °F in the thickest part and potatoes are tender.

5. Add asparagus
   In the final 15 minutes, tuck asparagus around the chicken so it roasts until just tender.

6. Rest & serve
   Let the chicken rest for 10 minutes before carving. Serve chicken slices with potatoes and asparagus, spooning pan juices over the top.

Seasoning & Serving:

• Seasoning tweaks: Lemon and thyme add a fresh, herby brightness. You can swap thyme for rosemary or sprinkle a little paprika for smoky color.

• Serving ideas: Offer a crisp green salad or crusty bread to soak up juices. Leftovers can be shredded for wraps or salads.

Link to source!

https://www.themediterraneandish.com/crispy-spatchcocked-chicken-recipe/?utm_source=