Crispy whole chicken with delicious vegetables all roasted up to a perfect, flavorful brown. How do you make a whole chicken on a sheetpan? With the trendy spatchcock method! I will show you how to butterfly a whole chicken, set up the sheetpan, stick it in the oven and an hour later...come back to perfect deliciousness and a smell that will have your whole family gathering for dinner!
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The first time I saw spatchcocking was on television on the Food Network. I was quite surprised by it! But I was impressed with the tender, juicy chicken inside a crisp outer skin that it produced. So, my husband and I watched videos of Jet Tila demonstrating this method. I have never been a big fan of butchery, so I was a little squeamish to try it. My husband went for it!
We had the most amazing chicken that Shabbat. After that, I was constantly asking him to spatchcock whole chickens for me. Sometimes, he was just too busy to help me out on a Friday. So, I had to come up with a method that didn’t seem so intimidating to me. And I solved that one fateful Friday afternoon, when I was desperate to sheetpan my chicken. Using sharp meat shears, I was able to spatchcock the chicken cleanly, with less fanfare and fanciness than my large knife-wielding spouse. From then on, I do my own chickens! And I am here to teach you how to do it too!
This sheetpan dinner includes a whole chicken that will roast up tender and juicy on the inside with a crisp outer skin, perfectly seasoned with fragrant flavors. Onions breakdown and caramelize on the pan without burning while potatoes and red peppers roast up as a satisfying accompaniment.
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Tools for this Recipe: Good quality sheetpan, Meat shears (#sponsored)
Jump to RecipeServes: 4 Prep Time: 10 Minutes Cook Time: 1 Hour, 15 Minutes
Ingredients:
CHICKEN
- 1 Onion, sliced
- 1 Broiler Chicken, 3-4 lbs
- ½ Cups Oil
- Kosher Salt
- Black Pepper
- ½ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- 1 teaspoons Paprika
- 1 teaspoons Mustard Powder
VEGETABLES
- 4 Potatoes, peeled and cut into chunks
- 2 Red Bell Peppers, veins and seeds removed, cut into chunks
- 4 Tablespoons Oil
- 1 teaspoons Kosher Salt
- ½ teaspoons Black Pepper
- 1 teaspoons Paprika
Instructions:
- Preheat oven to 375. Prepare a sheetpan with parchment paper.
- Drizzle ¼ Cups of the oil over the parchment. Place the onion slices toward the center of the sheetpan. You can put smaller rings loosely inside larger ones.
- Spatchcock the chicken. **please watch the video** For this, you will need sharp meat shears (found inside most knife block sets). Place the chicken directly in front of you with it’s back up. The back is the side the drumsticks point away from. If your drumsticks are in the air, flip the chicken over. Make sure the legs are toward you, the neck facing away.
- Now with your fingers, find the spine by placing a thumb inside the whole. Pinch the spine to steady it while you shear along the side of it. You will hear the ribs cracking and snapping as you go. Cut all the way from one whole to the other. The chicken will now open up a little.
- Continue to hold on to the spine and shear the other side. Then discard the spine. Take a paper towel and pat out any juices from the inside of the chicken
- Generously salt and pepper the inside of the chicken. Then lift the chicken and lay it over the onions on your sheetpan. The legs should turn outward. Salt and Pepper the skin of the chicken. Tuck any onions that you can see back under the chicken. Exposed onions will burn.
- Sprinkle the Onion Powder, Garlic Powder, Paprika, and Mustard Powder evenly over the chicken. Then drizzle over the remaining oil. Rub the oil and spice mixture into the skin. Thoroughly wash and sanitize your cooking area and hands.
- Now in a large bowl, add your pieces of Potato and Red Pepper. Toss. Then add the Oil, Kosher Salt, Black Pepper and Paprika. Toss to evenly coat. Spread the potato mixture around the open areas of the sheetpan in a single layer.
- Now put your sheetpan in the oven and roast at 375 for 1 hour (meat temp of 165). Allow the chicken to rest outside of the oven for 5 minutes while you plate the potatoes, then you can move and carve it up. This allows the juices to return to the meat for a more moist chicken. Serve the onions either mixed in with the potatoes, or as a topping to the chicken.
- This meal is perfect for a weeknight because you can get it in the oven and then do homework with kids or whatever you need to. It’s a one-pan dinner that will feed the whole family. You can freeze or refrigerate leftovers. In order to keep the chicken from drying out, include some of the juices from the pan when packing up the chicken.
Sheetpan Spatchcock Chicken Dinner
Equipment
- Sheetpan
- Meat Shears
Ingredients
CHICKEN
- 1 Onion sliced
- 1 Broiler Chicken 3-4 lbs
- ½ Cups Oil
- to taste Kosher Salt
- to taste Black Pepper
- ½ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- 1 teaspoons Paprika
- 1 teaspoons Mustard Powder
VEGETABLES
- 4 Potatoes peeled and cut into chunks
- 2 Red Bell Peppers veins and seeds removed, cut into chunks
- 4 Tablespoons Oil
- 1 teaspoons Kosher Salt
- ½ teaspoons Black Pepper
- 1 teaspoons Paprika
Instructions
- Drizzle ¼ Cups of the oil over the parchment. Place the onion slices toward the center of the sheetpan. You can put smaller rings loosely inside larger ones.
- Spatchcock the chicken. **please watch the video** For this, you will need sharp meat shears (found inside most knife block sets). Place the chicken directly in front of you with it’s back up. The back is the side the drumsticks point away from. If your drumsticks are in the air, flip the chicken over. Make sure the legs are toward you, the neck facing away.
- Now with your fingers, find the spine by placing a thumb inside the whole. Pinch the spine to steady it while you shear along the side of it. You will hear the ribs cracking and snapping as you go. Cut all the way from one whole to the other. The chicken will now open up a little.
- Continue to hold on to the spine and shear the other side. Then discard the spine. Take a paper towel and pat out any juices from the inside of the chicken
- Generously salt and pepper the inside of the chicken. Then lift the chicken and lay it over the onions on your sheetpan. The legs should turn outward. Salt and Pepper the skin of the chicken. Tuck any onions that you can see back under the chicken. Exposed onions will burn.
- Sprinkle the Onion Powder, Garlic Powder, Paprika, and Mustard Powder evenly over the chicken. Then drizzle over the remaining oil. Rub the oil and spice mixture into the skin. Thoroughly wash and sanitize your cooking area and hands.
- Now in a large bowl, add your pieces of Potato and Red Pepper. Toss. Then add the Oil, Kosher Salt, Black Pepper and Paprika. Toss to evenly coat. Spread the potato mixture around the open areas of the sheetpan in a single layer.
- Now put your sheetpan in the oven and roast at 375 for 1 hour (meat temp of 165). Allow the chicken to rest outside of the oven for 5 minutes while you plate the potatoes, then you can move and carve it up. This allows the juices to return to the meat for a more moist chicken. Serve the onions either mixed in with the potatoes, or as a topping to the chicken.
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