Spatchcock Roasted Chicken

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Dinner, Main Course American
By Kelly Djalali Serves: 4-6
Prep Time: 20 minutes Cooking Time: 45-50 Minutes Total Time: 1 Hour, 10 Minutes

Roasting a spatchcock chicken on a bed of onions and lemons infuses the surrounding veggies with savory chicken, sweet onion and lemon flavor. So fresh and flavorful, this is practically a one-pan meal.


  • 1 Large Vidalia Onion, sliced into thick rounds
  • 2 Lemons, sliced into thick rounds, plus a squeeze of lemon juice for the Bok Choy
  • 1 Whole Chicken
  • Olive Oil (to coat chicken and to coat potatoes)
  • Kosher Salt, Black Pepper, Garlic Powder to taste
  • 12-15 Small Red Potatoes, various sizes, cut into even pieces
  • Red Pepper Flakes, Oregano, Thyme to taste
  • 4-5 Carrots, Cut into even pieces
  • 1 small Bag or bunch Baby Bok Choy
  • 3-4 Cloves Garlic, minced



Preheat the oven to 425 degrees.


Arrange onion and lemon slices in a rectangular fashion in the center of a half sheet pan and set aside.


Spatchcock the chicken by cutting along either side of the spine and removing the spine. Press the thighs down and flip the bird skin-side up onto the bed of onion and lemon slices. Coat the bird with a thin layer of olive oil and evenly coat with Kosher salt, Pepper and garlic powder. Set aside.


In a large bowl, season the potatoes with a drizzle of olive oil, Kosher salt, pepper, garlic powder and red pepper flakes. Toss to coat and arrange potatoes around the chicken on the sheet tray. Put carrots in now empty bowl used to season potatoes, drizzle with olive oil and toss to coat, and set aside.


Roast the chicken for 30 minutes and then add the carrots to the sheet tray.


Continue roasting until the internal temperature reaches 160 degrees. About 15-20 more minutes.


Pull the chicken and let it rest for 10 minutes.


Meanwhile heat a drizzle of olive oil in a skillet over medium-high heat. Add Bok Choy to skillet and reduce heat to medium-low.


Add a pinch of salt and minced garlic, stir until greens are wilted and turn off heat, about 30 seconds. Squeeze a little lemon juice over the greens and set aside.


After 10 minutes of resting, carve the bird by removing each thigh and drumstick as whole pieces. Then remove the wings.


Gently slice down the center of the breasts and remove each whole breast.


Stir the veggies, onions and lemons in the sheet tray.


Plate each serving with a helping of roasted vegetables, onions and lemon slices; nestle the greens in the veggies and add a chicken piece.