04/07/2026
Spatchcock Roast Chicken & Veggies
Serves 4–5
Ingredients:
1 whole chicken (about 3.5–4.5 lbs)
3–4 cups veggies (potatoes, carrots, onion/shallot)
1 head of garlic, cloves peeled but left whole
3–4 tbsp olive oil
Salt + pepper
For the gravy:
1 cup chicken broth
1–2 tbsp tapioca starch or cornstarch (mix with a little water before pouring it to prevent clumping)
Instructions:
Preheat oven to 425°F.
Spatchcock the chicken:
Place the chicken breast-side down. Using kitchen scissors or a sharp knife, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breast to flatten.
Prep the veggies:
Chop your veggies into bite-sized pieces. Add to a large baking dish with the garlic cloves, olive oil, salt, and pepper. Toss well.
Season the chicken:
Pat the chicken dry (this helps the skin get crispy). Place it on top of the veggies. Drizzle with olive oil and season generously with salt and pepper.
Roast:
Roast for 40–50 minutes, or until the skin is crispy and the internal temp reaches 165°F in the thickest part of the thigh.
Rest:
Remove from oven and let the chicken rest for 10 minutes before cutting.
Make the gravy:
Pour the pan juices into a small saucepan (or use your baking dish if it’s stovetop-safe). Add the chicken broth and bring to a simmer.
In a small bowl, mix the starch with 1–2 tbsp water to make a slurry, then whisk it in. Simmer for a few minutes until thickened to your liking.
