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Whole oven roasted spatchcock chicken resting on a sheet pan surrounded by caramelized beets, carrots, and parsnips.

Oven-Roasted Spatchcock Chicken & Root Vegetables

5 from 1 vote
The perfect oven roasted spatchcock chicken with crispy skin infused with herbs and roasted directly over a bed of carrots, parsnips, and beets that soak up all the savory drippings. Served with a lemony herbed yogurt sauce.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings : 4 servings

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Ingredients

For the Chicken & Vegetables:
  • 1 whole chicken, about 4–4½ lbs, spatchcocked
  • 1 lb carrots, peeled and cut into 2-inch pieces
  • 1 lb parsnips, peeled and cut into 2-inch pieces
  • 2 medium beets, peeled and cut into wedges
  • 1 head garlic, halved crosswise
  • 1 lemon, cut into thick slices
  • 2 tbsp olive oil
For the Herb & Salt Rub:
  • 4 cloves garlic
  • 2 tbsp fresh rosemary leaves, or any other hard-stemmed herb like thyme, oregano, or sage
  • 2 tbsp fresh parsley leaves, or any other soft-stemmed herbs like basil, cilantro, dill, or chives
  • 2 tbsp fresh tarragon leaves, or any other soft-stemmed herbs like basil, cilantro, dill, or chives
  • 1 tbsp lemon zest
  • 1 tbsp salt
  • 2 tbsp olive oil
For the Herby Yogurt Sauce:
  • 1 cup plain Greek yogurt
  • 1 clove garlic, grated
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp finely chopped parsley, or your favorite soft-stemmed herb
  • 1 tbsp finely chopped tarragon, or your favorite soft-stemmed herb
  • 1 tbsp finely chopped dill, or your favorite soft-stemmed herb
  • salt, to taste
Start Cooking

Instructions
 

  1. Preheat the oven
    Set your oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. Spatchcock the chicken
    Place 1 whole chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly on the breastbone until it flattens. Pat the chicken dry with paper towels.
    Raw whole chicken spatchcocked on a wooden cutting board with kitchen knife before seasoning.
  3. Prepare the vegetables
    On the baking sheet, toss 1 lb carrots, 1 lb parsnips, and 2 medium beets with 2 tbsp olive oil, and a pinch of salt. Spread into an even layer and nestle a few sprigs of herbs and the thickly sliced lemon in the center. Add a 1 halved head of garlic in the corners.
    Colorful beets, carrots, parsnips, lemon, and garlic arranged on a foil-lined baking sheet before roasting.
  4. Make the herb rub
    In a food processor, combine 4 cloves garlic, 2 tbsp rosemary, 2 tbsp parsley, 2 tbsp tarragon, 1 tbsp lemon zest, and 1 tbsp salt. Pulse until finely chopped. Add 2 tbsp olive oil and blend into a coarse paste.
    Fresh herb and garlic mixture blended in a food processor for oven roasted spatchcock chicken.
  5. Season the chicken
    Rub the herb mixture all over the spatchcocked chicken. Place the chicken skin-side up directly on top of the vegetables.
    Spatchcocked chicken coated in green herb rub placed over root vegetables ready to roast in the oven.
  6. Roast
    Transfer the pan to the oven and roast at 450°F (230°C) for 20 minutes, until the skin starts to brown.
    Then, reduce the heat to 375°F (190°C) and continue roasting for 60 to 90 minutes, or until the thickest part of the thigh reaches 165°F (74°C) and the vegetables are tender and caramelized.
    Whole oven roasted spatchcock chicken resting on a sheet pan surrounded by caramelized beets, carrots, and parsnips.
  7. Rest the chicken
    Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
  8. Make the yogurt sauce
    In a small bowl, whisk together 1 cup Greek yogurt, 1 grated garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp parsley, 1 tbsp tarragon, 1 tbsp dill, and a pinch of salt until smooth.
    Bowl of creamy Greek yogurt sauce with parsley, tarragon, and dill for serving with roasted spatchcock chicken.
  9. Serve
    Carve the chicken and serve with the roasted root vegetables and a generous spoonful of herby lemon yogurt sauce.
    Overhead view of oven roasted spatchcock chicken with roasted beets, carrots, parsnips, and yogurt herb sauce.

Nutrition

Calories: 613kcalCarbohydrates: 43gProtein: 45gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 145mgSodium: 2021mgPotassium: 1491mgFiber: 11gSugar: 16gVitamin A: 19597IUVitamin C: 55mgCalcium: 207mgIron: 4mg

Notes

  • Spatchcocking tip: If you’re not comfortable doing it yourself, most butchers will happily spatchcock a chicken for you. Or you can use bone-in skin-on chicken legs or breasts.
  • Herbs: Rosemary, parsley, and tarragon give this dish a bright, savory flavor, but feel free to mix in whatever you have on hand.
  • Storage: Store leftovers in an airtight container for up to 4 days.