Butterflied Roast Chicken (Spatchcock)

This one-pan chicken and veggie dinner is easy to make and delicious. Everyone in the family is going to love it!

Spatchcocking is truly a game-changer for roasting chicken! It help’s with even cooking and produces delectable results. Additionally, it’s perfect for achieving crispy skin all over the bird.

This butterflied roast chicken is tender and juicy. By removing the backbone with a knife or kitchen scissors to flatten the chicken, it cooks quicker and more evenly, and the breast meat doesn’t dry out.

I brush the roast chicken with yellow mustard to help the spices stick to the chicken and aid in tenderizing it.

The secret to juicy chicken is brining it in water and salt for at least 1 to 2 hours. I usually add 1 tablespoon of salt for every 1 liter of water. This method ensures that your chicken is incredibly juicy. I use this technique with all my chicken recipes, and I always achieve juicy results.

• 1.5 kg whole chicken
• 2 tbsp mustard (or more, as needed)
• 2 large potatoes
• 2 large carrots
• Oil for the vegetables
• Parchment paper and aluminum foil
• 2 l water and 2 tbsp salt for brining

Seasoning Mix:

• 1 tbsp salt
• 1 tbsp paprika
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper

✨Note: I don’t add water with the chicken because when we cover the chicken, the juices that come out of the chicken stay inside and don’t evaporate. But if you like it with liquid, add half a cup of water to the bottom.

1. Wash the chicken with cold water and vinegar, then place it in a bowl of cold water with 1 tbsp of salt for at least 1 hour to brine, which will make it juicy.
2. Cut out the backbone with a knife or scissors and flatten the chicken.
3. Pat the chicken dry with paper towels to remove any excess water.

4. Brush mustard all over the chicken.
5. Mix the seasoning ingredients, then sprinkle 3/4 of it onto the chicken.

6. Peel and cut the potatoes and carrots. Add the remaining seasoning and oil, then mix well.
7. Arrange the vegetables around the chicken.

8. Cover the tray with parchment paper and then aluminum foil, and bake in a preheated oven at 400°F (200°C) for 45 minutes.
9. After 45 minutes, uncover and continue baking for another 15 minutes or until the chicken is crispy on the outside.