Spatchcock Chicken & Vegetables - One Pot Meal

This Spatchcock Chicken Dinner is Cozy, Affordable, and SO Simple

If you’ve been wanting a cozy, comforting dinner that looks like a Sunday supper but only takes a little hands-on time—this one’s for you.

This Spatchcock Whole Chicken with Roasted Veggies is flavorful, budget-friendly, and uses pantry-staple spices. The real secret? Butter. And lots of it.

Why spatchcock a chicken?

Spatchcocking (aka removing the backbone so it lays flat) helps the chicken cook more evenly—and way faster. You get perfectly golden, crisp skin without drying out the meat. It also gives you more room in the pan for all those juicy, caramelized veggies.

How to Spatchcock a Chicken (It’s Easier Than You Think!)

All you need is a pair of good kitchen shears or a sharp knife. Here’s how:

1. Flip the chicken breast-side down on a cutting board.

2. Use kitchen shears to cut along both sides of the backbone and remove it completely. (You can save it for stock!)

3. Flip the chicken back over, then press down firmly on the breastbone to flatten the bird. You’ll hear a small crack—that’s a good sign.

4. Pat the chicken dry, and you’re ready to season.

Now let’s get into the full recipe.

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The Recipe

Ingredients:

• 1 whole chicken (spatchcocked)

• 1 stick of softened butter

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 Tbsp oregano

• 1 tsp rosemary

• Olive oil

• 2 carrots, peeled and chopped

• 1 leek, sliced

• 4 Yukon Gold potatoes, cubed

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Instructions:

1. Prep the Chicken:

Pat the chicken dry with paper towels.

2. Mix the Butter Rub:

Combine the softened butter with paprika, garlic powder, onion powder, oregano, and rosemary. Carefully separate the skin from the chicken breast and spread the butter mixture underneath and over the top.

3. Sear and Roast:

Place the chicken skin-side up in a cast iron pan drizzled with olive oil. Bake at 450°F for 25 minutes.

4. Toss the Veggies:

While the chicken bakes, toss the carrots, leek, and potatoes in olive oil and ½ tsp of each of the same spices used in the butter.

5. Roast It All Together:

After 25 minutes, remove the chicken from the oven and carefully nestle the veggies around it. Return the pan to the oven for 30 more minutes.

6. Rest and Serve:

Once the chicken is done, remove it from the pan and let it rest on a cutting board for 10 minutes. Stir the veggies in all that rich, herby chicken juice at the bottom of the pan. Slice up the chicken and serve it alongside the golden, buttery vegetables.

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Budget-Friendly Dinner That Feels Fancy

This whole meal feeds a family (or makes incredible leftovers) for less than you’d spend on two takeout dinners. Buying a whole chicken is often cheaper per pound than individual cuts, and root veggies like potatoes and carrots stretch your dollar while still feeling hearty.

Pair it with a simple green salad or just serve as-is. This one’s comfort food through and through.

Want more cozy dinners like this? Follow along on Instagram @491westmainst and keep an eye out for more easy meals that feel fancy but aren’t.