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Mediterranean Spatchcock chicken with golden potatoes and carrots in a black skillet.

Mediterranean Spatchcock Chicken

This Mediterranean Spatchcock Chicken is my secret weapon when I want people to think I’ve gone all out… when really, I just put everything on a tray and called it dinner. Flattening the bird (a.k.a. spatchcocking — yes, it’s a weird word, no, I didn’t make it up) means it cooks in record time, gets crispy in all the right places, and stays juicy where it counts. No dry breast. No underdone thighs. No drama.
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Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken, spatchcock
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 483kcal
Author: Lola Jay

Ingredients

Ingredients

  • 4 lb whole chicken
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • ¼ cup dry white wine
  • 1 cup chicken broth
  • 2 Yukon Gold potatoes peeled and chopped
  • 1 2 medium carrots chopped
  • 1 medium onion sliced

Herb Butter Marinade

  • ½ cup unsalted butter softened
  • ⅓ cup extra virgin olive oil
  • 3 garlic cloves minced
  • 2 tablespoon fresh oregano finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 2 teaspoon kosher salt
  • ¼ cup fresh lemon juice
  • 1 teaspoon dried thyme
  • 2 teaspoon smoked paprika
  • 2 teaspoon cumin
  • 2 teaspoon garlic powder
US Customary - Metric

Instructions 

Preheat the oven

  • Preheat oven to 425°F.

Spatchcock the chicken

  • Pat the chicken dry with paper towels. Using kitchen shears, remove the backbone from the chicken. Flip breast-side up and using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat.
    4 lb whole chicken

Make the herb butter marinade

  • In a bowl, melt the butter slightly and whisk with olive oil. Stir in garlic, fresh herbs, spices, salt, and lemon juice until smooth.
    ½ cup unsalted butter, ⅓ cup extra virgin olive oil, 3 garlic cloves, 2 tablespoon fresh oregano, 1 tablespoon fresh rosemary, 2 teaspoon kosher salt, 1 teaspoon dried thyme, 2 teaspoon smoked paprika, 2 teaspoon cumin, 2 teaspoon garlic powder, ¼ cup fresh lemon juice

Season the chicken

  • Rub the marinade generously over both sides of the chicken, making sure to get under the skin.

Prepare the vegetables

  • Add potatoes, carrots, and onion to a large roasting pan. Scatter thyme and rosemary sprigs over the vegetables. Pour in white wine and chicken broth.
    3 sprigs fresh thyme, 3 sprigs fresh rosemary, ¼ cup dry white wine, 1 cup chicken broth, 2 Yukon Gold potatoes, 1 2 medium carrots, 1 medium onion

Roast

  • Place the chicken on top of the vegetables. Roast for about 40-45 minutes, or until the thickest part of the thigh reaches 160°F.

Rest & serve

  • Let the chicken rest for 5–10 minutes before carving. Spoon pan juices over the chicken and vegetables before serving.
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Video

Notes

Nutrition facts are only estimates.

Storage & Reheating

  • Store: Refrigerate leftovers up to 4 days.
  • Freeze: Freeze cooked chicken (off the bone) up to 2 months.
  • Reheat: Warm in a 350°F oven with a splash of broth to keep it juicy.

 

Nutrition

Calories: 483kcal | Carbohydrates: 12g | Protein: 29g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 1029mg | Potassium: 576mg | Fiber: 2g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 3mg
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