Holiday cooking can be festive and delicious, but it can also be stressful and sometimes overwhelming, especially when entertaining a big crowd. Luckily, this Thyme Citrus Spatchcock Chicken with Roasted Veggies is an easy, healthy and delicious dinner you can put together in a sheet pan all at once, thus making prep easier while maintaining happy faces on the dinner table.
Real “chicks” have hips! And believe me when I say that I had so much fun running that phrase in my head as I was working with this whole chicken. I’d like to believe I came up with that phrase, making me such a witty genius, but I could be wrong, or right…oh well!
The holidays are right around the corner, with American Thanksgiving and my favorite season of all time, Christmas. As much as I enjoy all the festivities and traditions that are celebrated during this time, this season can also be overwhelming and stressful, especially when it involves holiday hosting and being in charge of all the batch cooking. Since I’m also in the same boat, I figured I’d share an easy and delicious sheet pan chicken recipe with preparation steps to hopefully alleviate some of the anxiety that comes with holiday cooking. Opting for a whole chicken instead of turkey makes it slightly easier roast and also feeds a smaller group. Plus, the spatchcock method is an easier and fun way to roast a whole chicken!
Depending on what you have on your holiday menu, you may be cooking or baking more or less items, but at least with this sheet pan recipe, you can cook your main course with your protein, carbs and veggies all at once. Since the preparation steps are quite detailed, i’ll get right to it.
1. First, line your counter with parchment paper and place your whole chicken on it. If your chicken is slightly moist, dab it with a paper towel.
2. Next, place the chicken breast side down with the wings and neck facing up/towards you. Now it’s time to remove the spine. To do so, use sharp kitchen shears to cut through the ribs right next to the spine along both sides.
3. Open the rib cage and use a heavy knife to score down the sternum. This will ensure that the chicken lays flat while baking. Sprinkle some salt and pepper on the inside of the chicken. Flip the chicken over breast side up, then using the palm of your hand, push firmly over the breast bone to ensure that the chicken lays completely flat.
4. Now, use your thumbs or index finger to separate the skin from the meat over breast, thigh and drumstick areas. You will be stuffing the inside of the chicken with an herb butter marinade.
5. In a small bowl, combine herb-butter mixture (ingredients in recipe list below) and spread most of the mixture (leaving about a tablespoon in the bowl) inside the skin folds of the breast, thigh and drumstick. Store the reserved herb-butter mixture in the refrigerator to be used the next day.
6. Rub the chicken with the thyme-citrus marinade (ingredients in recipe list below) store the chicken in a large air-tight container, or place on a large cutting board and cover with saran-wrap and foil paper. Store in the refrigerator for 5 hours or overnight. The next day, preheat your oven to 425°F and line a large baking sheet with parchment paper. Place the chicken on lined baking sheet, then melt the reserved herb-butter in the microwave and baste the chicken. This will ensure that the skin is golden brown and crispy.
7. In a large bowl, add prepared vegetables (ingredients in recipe list below) and sprinkle with salt, pepper and a drizzle of olive oil. Toss to combine, then place prepared vegetables around the chicken on the baking sheet. Bake in the oven uncovered for 45-50 minutes. Rest the chicken on a cutting board for 10 minutes before carving.
- 1 whole chicken (4 lb)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- For Herbed Butter:
- ¼ cup salted butter
- 2 tablespoon fresh parsley, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon lemon zest
- Dash of ground black pepper
- For Thyme Citrus Rub:
- 3 thyme sprigs, leaves only
- 1 tablespoon orange zest
- ½ teaspoon kosher salt
- 1 tablespoon light brown sugar
- ¼ teaspoon ground peppercorns
- ½ teaspoon extra-virgin olive oil
- For vegetables:
- 2lb red or white potatoes, scrubbed and quartered
- 4-5 cups brussels sprouts, trimmed and halved
- Salt and pepper to taste
- 2 teaspoons extra-virgin olive oil
- First, line your counter with parchment paper and place your whole chicken on it. If your chicken is slightly moist, dab it with a paper towel.
- Next, place the chicken breast side down with the wings and neck facing up/towards you. Now it’s time to remove the spine. To do so, use sharp kitchen shears to cut through the ribs right next to the spine along both sides.
- Open the rib cage and use a heavy knife to score down the sternum. This will ensure that the chicken lays flat while baking. Sprinkle some salt and pepper on the inside of the chicken. Flip the chicken over breast side up, then using the palm of your hand, push firmly over the breast bone to ensure that the chicken lays completely flat.
- Now, use your thumbs or index finger to separate the skin from the meat over breast, thigh and drumstick areas. You will be stuffing the inside of the chicken with an herb butter marinade.
- In a small bowl, combine herb-butter mixture and spread most of the mixture (leaving about a tablespoon in the bowl) inside the skin folds of the breast, thigh and drumstick. Store the reserved herb-butter mixture in the refrigerator to be used the next day.
- Rub the chicken with the thyme-citrus marinade store the chicken in a large air-tight container, or place on a large cutting board and cover with seran-wrap and foil paper. Store in the refrigerator for 5 hours or overnight. The next day, preheat your oven to 425°F and line a large baking sheet with parchment paper. Place the chicken on lined baking sheet, then melt the reserved herb-butter in the microwave and baste the chicken. This will ensure that the skin is golden brown and crispy.
- In a large bowl, add prepared vegetables and sprinkle with salt, pepper and a drizzle of olive oil. Toss to combine, then place prepared vegetables around the chicken on the baking sheet. Bake in the oven uncovered for 45-50 minutes. Rest the chicken on a cutting board for 10 minutes before carving.
