Butterfly Chicken (Spatchcock) with Veggies

This delicious supper of butterfly chicken (spatchcock) with veggies bakes up evenly with tender and juicy meat and lots of crispy skin. With veggies added you’ll have a complete meal in one pan. And it’s all naturally gluten-free and dairy-free!

It’s an easy sheet pan meal that looks impressive and is so comforting. It’s a win win.

What does it mean to spatchcock a chicken?

To spatchcock a chicken you cut the backbone out of the chicken so that it can be opened up and flattened and it bakes more evenly. It’s also known as butterflying a chicken. Since it’s spread out evenly on the baking pan it bakes quicker than a whole chicken too. And baking it this way gives you more crispy skin to enjoy!

How to Make Butterfly Chicken (Spatchcock)

First, take the chicken out of the refrigerator for 30 minutes before you start so that it can warm up a bit. If you forget to do this it won’t ruin it but it does help the chicken to bake more evenly and juicier. 

• Preheat the oven to 475°
• Pat the chicken dry with a paper towel. Place it breast side down and towards you. Use a pair of kitchen shears and cut along each side of the backbone all the way to the end. You may need to pull it back and snap it if it is difficult to cut at the end.
• Open the chicken up and use a sharp knife to score (lightly cut) along the inside of the breastbone.

• Turn the chicken over and push down on the breast to flatten it.
• Take a large baking pan and drizzle some olive oil on it then place the chicken on the center of the pan.
• Next, mix together 2 teaspoons salt, 1 teaspoon pepper, and the thyme then sprinkle it over the skin.
• Mix the 1/2 cup of olive oil with the onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Then drizzle about 3 tablespoons of the olive oil mixture over the chicken and lightly rub it all over the skin.

• Rinse and pat dry 3 pounds of yellow potatoes and place them in a large bowl. Take any larger potatoes out and cut them in half and then return to the bowl. Drizzle the potatoes with 2/3 of the remaining oil mixture. Mix them all around until they are all coated and then place them on the baking dish around the chicken. Bake at 475° for 15 minutes.

• While the chicken is baking prepare the green beans by rinsing and patting dry. Then trim the ends. Place in the same bowl that you had the potatoes in and drizzle with the remaining olive oil mixture.
• After the chicken has baked for 15 minutes. Lower the temperature to 425°. Continue baking for 10 more minutes and then take the pan out of the oven and add the green beans. Continue baking for 20 more minutes.

• Remove the pan from the oven and test the temperature of the chicken breast with a meat thermometer to make sure it’s at least 160°. The thighs will be at a much higher temperature closer to 180°. If you don’t have a thermometer then you can cut the meat to see if the juices are clear.
• Let the chicken rest for 10 minutes before cutting it apart.
• You can serve this on the pan or cut it apart and serve it on a large platter with it cut into pieces – two breasts with wings, two thighs, and two legs.

More Gluten-Free Chicken Recipes You’ll Love:

• Chicken Pot Pie
• White Chicken Chili
• Chicken Sausage Sheet Pan Dinner
• Chicken Taco Soup
• Chicken Salad with Grapes

Print