Spatchcock Roasted Chicken
If roast chicken has ever come out dry, bland, or disappointing, this recipe is your revenge.
This spatchcocked roast chicken stays incredibly juicy thanks to one simple technique: butter under the skin, enhanced with a splash of dry vermouth for subtle, herbaceous depth. As it roasts, that butter melts into the meat and drips down onto a bed of carrots and baby potatoes, seasoning them naturally. No pan sauce required — the chicken and vegetables speak for themselves.
The result is a restaurant-quality roast chicken that’s crispy on the outside, juicy on the inside, and cooked entirely in the oven with minimal fuss.
Why This Recipe Works
Spatchcocking flattens the chicken so it cooks evenly and faster
Butter under the skin delivers flavor directly into the meat
Dry vermouth adds aromatic complexity without tasting boozy
Roasting vegetables underneath captures every drop of flavor
Using a thermometer guarantees maximum juiciness, every time
This is a technique-driven recipe designed to build confidence — not clutter your stove with extra steps.
Ingredients
For the Chicken
1 whole chicken (3.5–4.5 lbs), spatchcocked
3 tbsp Spiceology Pink Peppercorn Lemon Thyme seasoning
(Substitute: 2 tbsp Kinder’s Lemon Butter Garlic for an easy-to-find option)1 tbsp kosher salt
1 tsp cracked black pepper
1 lemon, zested and sliced
6–8 sprigs fresh thyme
3–4 sprigs fresh rosemary
Vermouth Compound Butter
6 tbsp unsalted butter, softened
2 cloves garlic, grated or finely minced
1 tbsp dry vermouth (Martini & Rossi Extra Dry)
1 tbsp honey
1 tsp lemon zest
½ tsp kosher salt
Non-alcoholic option: replace vermouth with 1 tbsp lemon juice or chicken broth.
Vegetables
1 lb baby potatoes, halved if large
4–5 large carrots, peeled and cut on a diagonal into 1-inch pieces
2 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
Optional: ½–1 tsp of the same seasoning used on the chicken
Instructions
1. Make the Vermouth Butter
In a small bowl, mix together the softened butter, garlic, honey, lemon zest, salt, and dry vermouth until smooth and evenly combined.
Set aside.
The alcohol will cook off in the oven, leaving behind subtle herbal and citrus notes.
2. Prep the Vegetables
Preheat the oven to 425°F (220°C).
In a large roasting pan or cast-iron skillet (12×16 inches works well), toss the potatoes and carrots with olive oil, salt, pepper, and optional seasoning. Spread them into a mostly even layer.
Scatter lemon slices, thyme sprigs, and rosemary over the vegetables.
3. Prepare the Chicken
Pat the spatchcocked chicken very dry on all sides — dry skin equals crisp skin.
Carefully loosen the skin over the breasts and thighs. Spread half of the vermouth butter under the skin, pressing it flat so it distributes evenly. Rub the remaining butter over the outside of the chicken.
Season generously with Spiceology Pink Peppercorn Lemon Thyme (or Kinder’s), along with the salt and pepper.
4. Assemble
Place the chicken skin-side up directly on top of the vegetables and herbs.
Food safety note: Roasting at high heat fully cooks both the chicken and vegetables — any bacteria is eliminated well before the dish finishes.
5. Roast
Roast at 425°F for 45–55 minutes, depending on the size of the chicken.
Begin checking doneness around the 45-minute mark using an instant-read thermometer:
Breast: 160–165°F
Thigh: 170–175°F
Remove the chicken once it reaches temperature.
If the vegetables need more browning, return them to the oven for an additional 8–10 minutes while the chicken rests.
6. Rest
Let the chicken rest for 10–15 minutes before carving.
This allows the juices to redistribute and keeps the meat moist.
Tenting with foil is optional — if you do, keep it very loose to avoid softening the skin.
7. Serve
Carve the chicken and serve it over the roasted carrots and potatoes.
Finish with fresh thyme, a little lemon zest, and cracked black pepper if desired.
Serving Notes & Variations
This chicken is juicy enough to skip gravy entirely
Vermouth can be omitted without sacrificing texture
Swap carrots for parsnips or Brussels sprouts seasonally
Leftovers make excellent sandwiches or salads
Final Thoughts
This recipe proves that great roast chicken is about technique, not extra sauce. When you cook to temperature, use fat intelligently, and let gravity do the work, you get a dish that feels elevated without being complicated.
It’s weeknight-friendly, dinner-party-worthy, and endlessly repeatable.