Ingredients
- 4 – 4.5lb whole chicken
- salt + pepper
- 1 stick (1/2 cup) unsalted butter, softened
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh thyme
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 2 lbs baby potatoes, halved
- 8oz bag brussels sprouts, halved
- 5 large carrots, diced into large chunks
- 1/4 cup olive oil
- salt + pepper
Instructions
- Take chicken out of packaging and pat dry with paper towel.
- To spatchcock chicken: place chicken breast side down on a clean cutting board. Using kitchen scissors, cut down one side of the spine, cutting through the ribs keeping cuts as close to the spine as possible. Repeat on the other side and discard the spine. Flip the chicken breast side up and using the palm of your hand, press into the breast bone to completely flatten the chicken. You may hear a crack and thats ok! Now using your fingers, run them under the skin of the entire bird to loosen the skin away from the meat. We will be putting pockets of butter under the skin so you want it to be able to get everywhere.
- Liberally cover the entire chicken inside and out with salt and pepper. Let rest in fridge for 1 hour to dry out skin. This is optional but provides crispier skin.
- In a bowl, mix together softened butter, olive oil, thyme, lemon zest, lemon juice, salt, and pepper.
- Once ready to cook, preheat oven to 425F. Spread butter mixture all over chicken, under all the skin pockets, on top of the whole body and in every crack. It should be completely covered in butter, underneath and on the surface.
- Place chicken on wire cookie rack on stop of foil lined baking sheet. This will help the underside skin get crispy because of airflow.
- If cooking veggies, wash and chop, then toss in olive oil and salt and pepper, and bake on top rack on parchment lined baking sheet in same oven as chicken for 45 minutes, tossing every 15 minutes.
- Bake chicken for 45-50 minutes or until internal temperature reads 155F. It will continue to cook once taken out of the oven. A meat thermometer will be the best way to tell if the chicken is done. You will hear crackling noise from the chicken and butter but leave uncovered if you can!
- Let cool 10 minutes before cutting into.
Category: dinner, meal prep
Method: oven
Cuisine: American
Diet: Gluten Free
