Description

This is the ultimate roast chicken recipe that will change your Sunday dinner game forever. The secret weapon is a simple technique called spatchcocking (flattening the bird), which cuts roasting time significantly and guarantees incredibly juicy meat and perfectly crisp, golden-brown skin every single time. Paired with crispy potatoes, sweet glazed carrots, and a tangy balsamic reduction, this is a complete, restaurant-quality meal you can easily master.

Ingredients

For the Chicken & Potatoes

$1 1/2$ lb. Tri-Color Fingerling Potatoes, halved lengthwise
$1$ ( $3 1/2$ - to $4$ -lb.) Whole Chicken
$1$ Tbsp. Fresh Parsley, chopped
$1$ Tbsp. Fresh Rosemary, chopped
$1$ Tbsp. Fresh Thyme, chopped
$10$ Tbsp. Unsalted Butter, softened, divided
$3$ Whole Heads of Garlic
$4$ Garlic Cloves, grated
$2$ Lemons, sliced
$1/4$ cup Extra-Virgin Olive Oil, divided
To taste Kosher Salt
$1$ tsp. Freshly Ground Black Pepper
$1/4$ tsp. Sweet Paprika

For the Glazed Carrots

$1$ lb. Whole Baby French Carrots, stemmed and peeled
$1$ cup Low-Sodium Chicken Stock
$2$ Tbsp. Granulated Sugar

For the Balsamic Reduction

$1$ cup Balsamic Vinegar

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Instructions

Par-Boil Potatoes: In a large pot of salted water, boil the halved potatoes for about 10 minutes until just tender. Drain completely.
Prep Herb Butter & Oven: Arrange oven racks in the upper and lower thirds and preheat to $450° F$ ( $230° C$ ). In a small bowl, mix together the chopped herbs, 6 Tbsp softened butter, grated garlic, and 1 tsp salt to form a paste.
Spatchcock the Chicken: Place the chicken breast-side down. Using sturdy kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone to flatten it.
Season the Chicken: Place the flattened chicken on a parchment-lined baking sheet. Pat the skin completely dry with paper towels. Season with 1 Tbsp salt and the pepper. Rub half the herb butter under the skin of the breasts and thighs, and the other half all over the surface of the skin. Sprinkle with paprika.
Roast Chicken & Potatoes: Arrange halved garlic heads and lemon slices around the chicken; drizzle with 2 Tbsp oil. On another baking sheet, toss the drained potatoes with the remaining 2 Tbsp oil and ½ tsp salt. Place the chicken on the upper rack and the potatoes on the lower rack. Roast for 50-55 minutes, until the chicken breast reaches $165° F$ ( $74° C$ ).
Glaze the Carrots: While the chicken roasts, melt the remaining 4 Tbsp butter in a skillet. Add carrots and cook for 2-3 minutes. Stir in the stock, sugar, and ½ tsp salt. Cover and cook for 5 minutes. Uncover and cook for 3 more minutes until the liquid forms a glaze.
Make Balsamic Reduction: In a small saucepan, bring the balsamic vinegar to a boil. Let it bubble and reduce for 6-7 minutes, until it has thickened and coats the back of a spoon.
Rest the Chicken: Remove the chicken from the oven and tent it loosely with foil. Let it rest for at least 10 minutes before carving.

Notes

Spatchcocking is Key: Removing the backbone and flattening the bird is the secret to a faster, more evenly cooked chicken with incredibly juicy meat.
Dry Skin = Crispy Skin: The single most important step for achieving shatteringly crispy, golden-brown skin is to pat the chicken skin thoroughly with paper towels until it’s completely dry.
Par-Boil for Crispy Potatoes: Par-boiling the potatoes before roasting guarantees a creamy, fluffy interior and helps them develop an ultra-crispy, golden exterior in the oven.
Resting is Mandatory: This crucial 10-minute rest allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Main Course, Dinner, Roast
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 750kcal
Sugar: 15g
Sodium: 900mg
Fat: 42g
Saturated Fat: 18g
Unsaturated Fat: 22g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 6g
Protein: 55g
Cholesterol: 200mg