30 Minute Spatchcock Chicken with Any Veggie

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and still flavorful.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried herbs

Dried herbs are more affordable and have a longer shelf life.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Smoked paprika adds depth without significant cost increase.

Preheat the oven and place a 12-inch cast iron skillet inside to heat up.

Spatchcock the chicken by removing the backbone with kitchen shears, cutting along either side.

Flip the chicken over and flatten it out by opening the thighs.

Prepare the vegetables by peeling the carrots and cutting them into roughly two-inch pieces.

Season the vegetables with olive oil and salt, and set them aside.

Mix crushed red pepper, fennel seed, and black pepper with salt (1 teaspoon per pound of chicken) for seasoning.

Rub the seasoning mixture all over the chicken, ensuring to get into the nooks and crannies.

Heat the cast iron skillet over high heat and add a couple tablespoons of oil until it starts smoking.

Carefully place the chicken skin-side down into the hot skillet, ensuring it lays flat.

Cook the chicken for about 2 minutes until it starts to brown nicely on the underside.

Once browned, add weights on top of the chicken and transfer the skillet to the oven.

Roast the chicken for 30 minutes, then add the vegetables to the oven after the chicken has had a 10-minute head start.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens