Roasted Spatchcocked Chicken with Vegetables
This roasted spatchcocked chicken with vegetables isn’t a casserole but has the appeal of an all-in-one dish. It has the ease and convenience of a casserole with an elegant presentation. You can opt for your favorite vegetables and even ditch the spatchcocked method and opt for the whole bird, instead.
Servings 8 servings
- 4 tbsp. butter room temp
- 1 tsp. fennel seeds
- 1 tsp. coriander seeds
- 1 tbsp. lemon zest or orange zest
- Salt & pepper
Chicken and vegetables
- Whole chicken
- 1 large leek sliced
- 1 lb. yellow potatoes cut in half
- 4 large carrots sliced in large chunks
- 1-2 tbsp. olive oil
- Salt & pepper
Make compound butter. Lightly toast the fennel and coriander seeds in pan until fragrant. About 60 seconds. Let seeds cool.
In small bowl, combine softened butter, seeds, zest, salt and pepper. You can use butter immediately or store in fridge wrapped in parchment paper.
In large roasting pan toss carrots, leeks, and potatoes in olive oil and lightly season with salt and pepper.
Spatchock your chicken. Using kitchen shears cut along the backbone on either side and remove. Flip chicken over and use palm of hand to push into breastbone. Press until it cracks and the chicken flattens out. You can opt for whole chicken.
Place chicken on top of vegetables in roasting pan. Using your fingers, gently lift skin away from meat and put in some compound butter. Repeat the same process all over the chicken. You can use a knife to make small opening in skin if there is not one already. You can sprinkle bits of any remaining butter over vegetables.
Season outside of chicken with salt and pepper.
Roast in oven until chicken is done and vegetables are fork tender. Time will vary based on oven. In my oven it took about 75 minutes.