Lemon Pepper Spatchcock Chicken

Looking for an easy and healthy weeknight recipe? Well look no further because this is it! Not only is it easy to make, but it is super easy to clean up as everything is roasted on one sheet pan!

I easily make this 2-3x/month and both of my small children enjoy it as well. Feel free to adjust your spices and veggies to your liking but this is the way I usually prepare this dish:

INGREDIENTS:

One 3-4lbs. chicken, spatchcocked

3 tablespoons butter

2 tablespoons olive oil plus 4 tablespoons olive oil to coat the veggies

2 cloves garlic

4 sprigs rosemary

2 lemons

1 onion

1 lbs. baby carrots

1 lbs. baby potaotes

lemon pepper seasoning

S&P to taste

INSTURCTIONS:

Preheat your oven to 400 degrees F.

On a sheet pan covered with foil or parchment, place your spatchcock chicken in the center.

Melt your butter and mix with olive oil and prepare to get messy! Using your hands, smother the chicken outside and inside the skin with the butter/oil mixture.

Slice 1/2 lemon and garlic cloves into thin slices and place them under the chicken skin (breast/thigh/legs).

Dust the top of the chicken with lemon pepper seasoning.

Slice the remaining lemon and the onion. Put a few pieces of onion and lemon under the chicken and spread the remainder out around the sheet pan.

Toss the carrots and potatoes in olive oil and season lightly with lemon pepper.

Spread the carrots and potatoes around the chicken.

Roast the chicken and veggies covered with foil for about 15 minutes. Then uncover the chicken and roast for another 20 minutes or so until the thigh joint temperature reaches 165F.

Let the chicken rest for about 7 minutes, carve, and serve!