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Roasted whole chicken with colored carrots and potatoes on a plate.

Butterflied Roasted Chicken With Vegetables

Kaylie
A simple butterflied roasted lemon pepper seasoned chicken with vegetables. A Butterflied (spatchcocked) whole chicken is the best way to get juicy and tender meat. Add some carrots and potatoes and you get a delicious and filling one pan meal for the whole family.
5 from 3 votes
Prep Time 20 mins
Cook Time 1 hr
resting time 10 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 479 kcal

Equipment

  • oven
  • roasting sheet pan
  • kitchen scissors

Ingredients
  

  • 5 pound whole chicken
  • 4 carrots, peeled and cut into 1 inch pieces
  • 2 medium sized gold potatoes, peeled and cut into 1 ½ inch cubes

Chicken seasoning

  • 1 ½ tablespoons lemon pepper seasoning
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon butter

Vegetable seasoning

  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Instructions
 

  • Preheat oven to 300 degrees fahrenheit.
  • Make sure your chicken is completely thawed. Pat dry the inside and outside with a paper towel.
  • Locate the backbone. Using kitchen scissors, cut the right side of the backbone from the tail to neck, following about an inch or so from the center of the back. Repeat on the left side.
  • Remove the backbone. Optional: freeze it for later use(such as gravy, au jus, broth).
  • Turn the chicken over, with the skin side facing up. Use the heel of your hands, apply pressure on the upper middle of the breast bone to break it on each side. You may hear a small crack.
  • Spread the chicken out flat. Cut the wing tip off or tuck it behind the chicken.  This prevents the wing from drying out and burning when roasting.
  • Pat the chicken dry on both sides again. Add lemon pepper seasoning and salt to both sides of the chicken and underneath the skin.
  • Mix olive oil, salt, pepper, paprika and garlic powder to the carrots and potatoes in a bowl.
  • Add the seasoned vegetables to the sheet pan with the chicken.
  • Roast the chicken at 300 degrees Fahrenheit for about 50-60 minute, or until the thickest part of the breast meat reaches 165 degrees Fahrenheit. Cooking time varies depending on the wieght of the chicken.
  • To brown the chicken and crisp up the skin, add 1 tablespoon of butter onto the skin and spread it evenly. Put it under the broiler for about 10-15 minutes. 
  • Let the chicken rest for 10 minutes. Cut and serve.

Notes

*Provided nutritional facts is only an estimate. Accuracy for nutritional information on any recipes on this site is not guaranteed. 
  • You can substitute your seasoning of choice for the chicken.
  • You can substitute for your seasoning of choice for the vegetables. Simple olive oil, salt and pepper works well too.
  • This butterflied roasted chicken is a great alternative for the Holidays. Just season it with a Holiday rub (sage, thyme and rosemary).

Nutrition

Serving: 6peopleCalories: 479kcalCarbohydrates: 16gProtein: 36gFat: 30gSaturated Fat: 8gCholesterol: 136mgSodium: 2096mgPotassium: 745mgFiber: 3gSugar: 3gVitamin A: 7212IUVitamin C: 16mgCalcium: 50mgIron: 2mg
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