Spatchcock Chicken

Achieve the perfect roast chicken with this simple and quick cooking method.


  • 1 (5 to 6 pound) whole chicken
  • 3 tablespoons of extra-virgin olive oil
  • 3 lemons, thinly sliced
  • 8 whole fresh thyme sprigs
  • 2 thyme sprigs, leaves removed
  • 3 small shallots, peeled and quartered
  • 3 garlic cloves, peeled and smashed
  • 2 pounds of fingerling potatoes
  • 1 pound of Brussels sprouts, trimmed
  • 4 teaspoons of kosher salt
  • 2 1/2 teaspoons of freshly ground black pepper


  1. Preheat the oven to 450 degrees F.
  2. Place the chicken, breast side down, on a work surface. Starting at the cavity of the chicken, cut along 1 side of backbone with kitchen shears. Turn the chicken around, and cut along the other side, then flip the chicken over. Press firmly on breastbone to flatten.
  3. On a parchment-lined sheet tray, place 3 thyme sprigs and the lemon slices, reserving 2 lemon slices. Place shallots and garlic over lemon slices and drizzle 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken, skin side up, on lemons.
  4. Slide 1 lemon slice and 1 thyme sprig under skin on each breast. Drizzle chicken with 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper. Place remaining thyme sprigs on top of chicken.
  5. Bake chicken for 10 minutes. Remove pan from oven. Reduce heat to 400 degrees. Arrange potatoes and Brussels sprouts around chicken. Drizzle with 2 tablespoons of oil, 2 teaspoons of salt, 1 teaspoon pepper and thyme leaves.
  6. Return to oven and roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees F, 20 to 25 minutes more. Let rest 10 minutes.