Spatchcocked Chicken with Herbs and Citrus: The Easy Weeknight Sheet Pan Meal

In today’s fast-paced world, it can be challenging to find the time and energy to cook a hearty meal after a long day, especially when the kids have after school activities. But fear not, because we have a solution for all the busy bees out there – spatchcocked chicken with herbs and citrus. This easy sheet pan meal cuts down on cooking time, without compromising on flavor or the satisfaction of a delicious, homemade dinner.

What is Spatchcocking?
Before we dive into the recipe, let’s talk about spatchcocking. This technique involves removing the backbone of the chicken, allowing it to lay flat on a baking sheet. By doing this, you create a more even cooking surface, resulting in a tender and juicy inside with a crispy outside. Plus, it significantly reduces the cooking time, making it perfect for those busy weeknights.

The Flavorful Twist
To take this spatchcocked chicken to the next level, we’ll be incorporating a medley of herbs and citrus. The combination of aromatic herbs and zesty citrus infuses the chicken with a burst of freshness, elevating the overall flavor. The best part is you can season it ahead of time, cover it and pop it back in the refrigerator until you are ready to bake it.  Pull it out about an hour ahead of time to bring it down to room temperature so it cooks it evenly.

The Recipe
Ingredients:

1 chicken spatchcocked

1 tsp. Happy salt

1 tsp. dried rosemary

1/2 tsp. dried thyme

5 gloves pressed garlic

1 lemon juiced

1/2 orange juiced

1/4 cup butter at room temp.

1 tsp. honey

Instructions:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the chicken on a cutting board breast side down. Using a pair of kitchen shears, cut along both sides of the backbone and remove it.
Flip the chicken over and press down firmly on the breastbone to flatten it. This step will ensure even cooking.
Pat the chicken dry with paper towels and place it on the prepared baking sheet.
In a small bowl, combine all of the ingredients.
Rub the herb and citrus mixture all over the chicken, making sure to get it under the skin as well for maximum flavor.

Roast the chicken in the preheated oven for 45-55 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Allow the chicken to rest for a few minutes before carving and serving.
This spatchcocked chicken with herbs and citrus recipe is perfect for busy weeknights for several reasons. Firstly, by spatchcocking the chicken, you reduce the cooking time significantly, allowing you to have a flavorful meal on the table in no time. Secondly, the combination of fresh herbs and zesty citrus brightens up the dish, making it a refreshing change from your usual baked chicken. Lastly, cooking the chicken on a sheet pan means you have minimal cleanup, saving you even more time in the kitchen.

If you want to feed yourself and your family a wholesome easy weeknight recipe, you should add this into your rotation.  It turns out perfect every time and we love that you can prep the chicken ahead of time to save time when you are rushing to get dinner on the table.

As a bonus, we loved dicing potatoes up small and sprinkling them around along with frozen asparagus.  Why frozen asparagus?  There is something about the way it cooks- it creates a more tender vegetable.

We hope you love this delicious and easy chicken recipe as much as we do!