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
-1/2 cup coconut oil
-6 sprigs of rosemary
-3 diced garlic cloves
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.
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!