Best Ever One-Pan Roasted Chicken
You guys. The title is not exaggerating! This really is the BEST one-pan chicken I’ve ever had! The skin is crispy, the meat juicy and the dishes minimal. Win/win/win. As an additional bonus, this whole meal takes less than an hour from prep to table!
I can’t take the entire credit for this one. This was actually a brainchild of Scott’s! He sent me a text asking me if I wanted to spatchcock a chicken for dinner. I had to google to figure out what on earth that meant! Basically, spatchcocking is a technique where you cut out the backbone of the chicken, then turn it around and push down on the breast to flatten it. This helps the chicken cook quicker, more even and ALL the skin gets crispy and yummy.
I am obsessed with spatchcock chicken! It is the best roasted chicken I’ve ever had. We did a rosemary garlic flavor for ours, but the options are endless! It took about 10 minutes to prep our chicken and the cook time was around 40 minutes which was the perfect amount of time to roast some veggies with it for a side. We even made a quick pan gravy to enjoy afterwards. So yum. Ready to try?
Best Ever One-Pot Roasted Chicken
Ingredients:
-whole chicken
-1/2 cup coconut oil
-6 sprigs of rosemary
-3 diced garlic cloves
-salt
Instructions:
1. Preheat oven to 425 degrees.
2. Prep the chicken by removing the backbone of the chicken and flattening the body (this is called spatchcocking, see this video here for instructions)
3. In a large dutch oven, heat up the coconut oil, 3 sprigs of rosemary and garlic over medium heat. Stir until garlic fragrant.
4. Carefully place chicken into the pot, breast side down. Allow to brown for 2-3 minutes, then flip and brown breast side up for another 2-3 minutes.
5. Add salt and additional 3 sprigs of rosemary to the top of the breast and place pot in oven (without lid) to roast for about 40 minutes, or until juices run clear.
6. Enjoy!
I hope you guys give it a try. It was so easy and tasty. I foresee a lot of fall dinners being prepared this way!
Tania Griffis is an accomplished writer, blogger, and interior designer with a Journalism degree from the University of Oklahoma. She started her popular blog, Run to Radiance, in 2011, demonstrating her design expertise through the personal remodeling of six houses to millions of readers across the globe.
Tania also owns The Creative Wheelhouse, a respected ghostwriting agency for bloggers, further showcasing her talent for creating engaging and informative content.
Wow, this sound amazing. And so easy! I can’t wait to try it!
Give it a shot Emily! It really is super easy, promise! 🙂
i am so intimidated by cooking a whole chicken myself! i will definitely try one day, and this looks amazing!
I was too! But it is just as easy as cooking a part of a chicken—just different time lengths! 🙂
I’m all about those vegetables! YUM!
Roasting veggies have changed the entire way I look at vegetables. SO GOOD.
I have never cooked a whole chicken before, but this looks delicious! I really ought to try it out!
You totally should! 🙂 Let me know if you do.
Sounds so fancy. I like that it cooks so much faster.
It does have a fancy sounding name, doesn’t it? I feel cool saying it. 😛
O my goodness that looks so good. I am always intimidated by a whole bird. This seems very easy. Thank you for the insperation.
You can do it! 🙂 It’s sooo easy, promise.
I’m always so amazed by you! This looks so good! Pinned and tweeted. I appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Saturday! Lou Lou Girls
This is an awesome recipe for when you want to impress. I use fresh rosemary from my garden.
LOVE easy main dishes…chicken. This is a win win – thanks!
I love this recipe (especially because it incorporates rosemary)! Such a great tasty and fragrant herb (from fall gardens). I cannot wait to add the recipe to our fall meals (making the weekends count).
@WeekendsCount
Oh It’s so pretty — <3 Rosemary. The kids are going to be stoked!
This looks delicious! Thank you for sharing at Tasty Tuesdays!
This looks so yummy! I will need to try this. Thanks so much for sharing! 🙂
This dish looks healthy and tasty! I love roasted chicken. I’ll have to try cutting out the backbone. Thanks so much for sharing your recipe with us at Funtastic Friday.
I have to admit that I had never heard of spatchcocking, but it makes sense and I am anxious to try this. Thank you for sharing at Sugar and Spice Link Party.