Spatchcock Chicken & Roasted Dinner Demo

Here’s how to make Spatchcock Chicken and a whole roasted dinner that’s easy, healthy, and budget-friendly. I spent under $25 on all the ingredients, which was enough to feed four people. Additionally, I had a chicken carcass left over to make chicken noodle soup the next day. So for about $30 total, you can serve four people across two nights.

Roasting the chicken yourself has significant advantages. You can buy a whole 4-pound chicken for around $5-8 (check Amazon Fresh, Trader Joe’s, or your local store for sale prices). Not only is it more affordable than a rotisserie chicken—which usually weighs just 30 ounces and tends to be loaded with sodium—but you also get more control over the ingredients. Roast it one night, then use the leftovers and carcass to make a comforting soup the next.

In this video, I’ll walk you through the whole process of making the spatchcock chicken along with some fun and flavorful sides. I filmed this while making my actual dinner, so it’ll feel like you’re right in the kitchen with me.

Let’s get cooking—enjoy! We will show you how we made the soup next week.

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Roasted Chicken Dinner

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

60 Min

Total time

1 H & 10 M

Here is a spatchcock chicken dinner with roasted chicken, roasted sweet potatoes, roasted Brussels sprouts, and rainbow chard.

Cook modePrevent screen from turning off

Ingredients

• 16 ounces of roasted chicken meat
• Seasonings for chicken: Italian seasoning, poultry seasoning, garlic powder, Korean red pepper flakes, black pepper, paprika
• 8 small sweet potatoes
• 1 bunch of rainbow chard
• Seasonings for rainbow chard: garlic powder, Italian seasoning, pepper, paprika
• 4 cloves garlic, chopped
• 1 lemon, cut in half (juice)
• 1/2 cup water
• 1 tablespoon olive oil
• 1 pound Brussels Sprouts, cut in half
• 1 tablespoon olive oil

Instructions

1. Cut the backbone out of the chicken. Coat it with the seasonings and place a thermometer in the leg. Roast it flat on a sheet pan with a grate at 390 degrees until it reaches an internal temperature of 160 degrees (F).
2. Meanwhile, roast the sweet potatoes whole in a roasting pan and the Brussels sprouts with olive oil in a roasting pan. They will be done just before the chicken.
3. Rinse the rainbow chard. Cut the leaves off the rainbow chard and cut into bite-sized pieces. Chop the stems. Peel and mince the garlic.
4. Add olive oil to a large frying pan and saute the garlic and rainbow chard stems. Add the seasonings and lemon juice. Add the leaves. Steam with a lid on top. Add a little water and cover and keep steaming until tender about 10 minutes over medium to low heat.
5. When the sweet potatoes and Brussels sprouts are tender and golden remove from the oven. The chicken is done when it reaches 160 degrees.
6. Place everything on a plate or serve it family style. Use the chicken carcass to make a chicken noodle soup the next day.

Nutrition Facts

Calories

552

Fat

15 g

Sat. Fat

3 g

Carbs

69 g

Fiber

14 g

Net carbs

55 g

Sugar

15 g

Protein

38 g

Sodium

427 mg

Cholesterol

85 mg

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The gorgeous rainbow chard utilizes the stems and leaves, seasoned with garlic, olive oil, fresh lemon, and seasonings.