One-Pan Smoky Lemon & Herb Spatchcock Chicken with Roasted Vegetables
This is the ultimate cozy dish for a rainy fall day.
The chicken roasts up crisp and juicy with a smoky brown butter + bacon spice rub, while the root vegetables soak up all those savory drippings underneath. It’s a truly gourmet one-pan meal — but secretly so simple. Serve it with a crisp glass of your favorite drink for that looks-fancy-but-wasn’t candlelit dinner vibe.
It only takes about 30 minutes of active prep, then the oven does the work. Perfect for Sunday dinner — or meal-prepped roasted chicken for the week!
And honestly? As someone who doesn’t even like most chicken… I LOVE this.
Overview:
1. Spatchcock the chicken
Flatten the chicken for even cooking, crispier skin, and perfectly juicy meat.
2. Prep the vegetables
Toss potatoes, carrots, and onions with olive oil, salt, and pepper in roasting pan.
3. Make the butter rub
Mix brown butter, bacon fat, herbs, lemon zest, and spices into rich, flavorful paste.
4. Assemble and roast
Coat chicken with rub, roast over vegetables, and finish until juicy and golden.
Knead to Know
Don’t wash your chicken!
It may feel natural to rinse your chicken first, but don’t! Washing raw poultry actually spreads harmful bacteria around your sink and counters. Just pat it dry with paper towels instead. Cooking your chicken to the proper temperature (165°F) is the only step needed to make it safe to eat.
Recipe:
One-Pan Smoky Lemon & Herb Spatchcock Chicken with Roasted Vegetables
Yield: 6 servings
Difficulty: Fun cooking project
Time: About 30 minutes active time, 1.5 hours to mouth.
Crispy, juicy spatchcock chicken with smoky brown butter and herbs, roasted over vegetables that caramelize in the drippings for an effortless, gourmet one-pan dinner.
Ingredients
1 whole chicken (about 4–4.5 lb)
2 lemons (1 quartered, 1 zested)
2 tbsp sage brown butter (or regular butter)
2 tbsp rendered bacon fat (or olive oil)
3 garlic cloves, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley, finely chopped
2 tsp fresh thyme leaves
1 tsp smoked paprika
1/8 tsp crushed red pepper flakes
1 ½ tsp Dijon mustard
1 tsp black pepper
2 small bags baby potatoes, halved
¾ lb carrots, peeled and cut into 3–4 pieces each
2 yellow onions, quartered and separated into chunks
3 tbsp olive oil
1 tsp kosher salt
Equipment
Large roasting pan with sides at least 3” high
Method
Step 1:
(Optional – you can also just use plain butter or olive oil.) Make the Brown Butter. In a saucepan, melt the butter over medium heat. Cook, stirring occasionally, until it turns a deep golden brown with a nutty aroma. Remove from heat and add the sage leaves—they’ll sizzle and infuse the butter. While butter is turning golden, work on step 2.
Step 2:
Pat the chicken thoroughly dry with paper towels. Place it breast-side down with the wings pointing away from you and drumsticks toward you. Flip so the back side is up (look for the neck).
Using heavy-duty, sharp kitchen shears, cut out the neck and backbone. Discard, or save to simmer for stock or gravy. Turn the chicken cavity-side up and use a sharp knife to cut along both sides of the breastbone. Flip the chicken back over, stretch each wing outward, then tuck the wing tips underneath to prevent overcooking.
Finally, press firmly on the breasts with the heel of your hand to flatten the bird. You’ve now spatchcocked your chicken!
Step 3:
Prep the vegetables. In a large roasting dish (at least 3 inches deep), toss potatoes, carrots, and onions with olive oil, salt, and pepper. Spread into an even layer.
Step 4:
Make the butter rub. In a small bowl, mix together the brown butter, bacon fat, Dijon, paprika, red pepper flakes, black pepper, lemon zest, and chopped herbs.
Step 5:
Assemble and roast. Place the chicken skin-side up on top of the vegetables. Tuck lemon wedges into the pan. Spoon the butter rub all over the chicken and massage it into the skin, coating the legs and wings. Sprinkle the top generously with kosher salt.
Roast at 425°F until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. Transfer the chicken to a cutting board to rest.
Meanwhile, continue roasting the vegetables until they’re golden brown, fork-tender, and coated in the drippings.
Step 6:
Garnish and serve. Top with extra fresh herbs and lemon slices. Carve, serve, and enjoy!
Let me know if you try it!
I hope you love this cozy one-pan chicken dinner as much as I do! If you make it, tag me on Instagram @kathrynkneads so I can see and share your creation.
