Spatchcock Chicken with Herb Roasted Vegetables

The lemon herb oil in this recipe coats the chicken, potatoes and vegetables, for a delectably juicy and flavorful dinner.

Using a 4-pound chicken allows this meal to cook up quickly, and with everything on one sheet pan, clean-up is easy. You’ll be amazed at the flavor of the vegetables — the lemon juice and olive oil combined with garden fresh herbs is such a complimentary accompaniment to the pan juices of the chicken. Be sure to season everything well with plenty of kosher salt and black pepper. 

The chicken and potatoes start roasting at 475 degrees to achieve that beautiful golden brown.

The process of spatchcocking is simple: Splitting a chicken by removing the backbone so you can flatten it—results in crispier skin and even, quick cooking. The red potatoes get crispy and because you don’t add the vegetables until the last 15 minutes, they maintain their crunch. This really is a beautifully colorful dish, too. Simple and Some Kinda Good! 


Some Kinda Good Spatchcock Chicken with Herb Roasted Vegetables
2-3 servings


  • 2 sprigs fresh thyme, leaves minced
  • 1 bunch of basil, chopped
  • 4 sprigs parsley, chopped
  • 1/2 cup plus 2 tablespoons olive oil
  • 2 lemons, halved
  • Kosher salt and freshly ground black
  • One 4-pound whole chicken, patted dry
  • 1 pound small red potatoes,
  • 1 cup sliced squash pieces (3-by-1/2-inch sticks)
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 carrots, sliced into sticks

Position an oven rack in the middle of the oven and preheat to 475 degrees. In a small measuring cup, whisk together the thyme, basil, parsley, 1/2 cup of the olive oil,
the juice of 1 lemon and a pinch of salt and pepper. Set aside. Using the remaining 2 tablespoons of olive oil, grease a rimmed baking sheet. Place the chicken on the baking sheet, breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken liberally with salt and of pepper on both sides.

Place the chicken skin-side up in the middle. Rub the chicken’s skin
with 3 tablespoons of the oil and herb mixture, coating the back and front, legs, wings and all.

Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute
the potatoes around the chicken on the sheet pan. Roast for 15 minutes,
then lower the heat to 400 degrees and continue roasting for 10 minutes.
Meanwhile, toss the squash, cherry tomatoes, garlic, bell peppers and carrots in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the
chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the
chicken to a cutting board. Let it rest while you arrange the potatoes and
vegetables on a platter.

Carve the chicken into pieces: 2 breasts, 2 wings, 2 thighs and 2 legs.
Arrange in the middle of the platter. Squeeze the remaining lemon halves
over the platter and garnish with chopped parsley.

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Rebekah-13 (1)
Rebekah F. Lingenfelser

Food Network Star finalist Rebekah Faulk Lingenfelser is a food enthusiast and writer. Her blog, Some Kinda Good, features Southern, coastal recipes, locally sourced and in-season. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit


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