Lemon Herb Spatchcock Chicken

This sheet pan Lemon Herb Spatchcock Chicken brings a tender and flavorful chicken to your table with crave-worthy veggies.

One Pan for Your Whole Chicken Dinner!

Sheet pan dinners are a godsend. I think what sets this one apart is the skill you get to show off by spatchcocking a chicken and presenting your family with the juiciest, tastiest, crispiest golden chicken they’ve ever had.

Alongside the chicken, we’ve got perfectly seasoned baby potatoes and Brussels sprouts. I also like to include lemon halves in the roasting process.

This gets those citrusy juices flowing and when you squeeze them over your meat and veggies before serving, it brightens up the flavors SO much. You and your family will absolutely love this one, my friend.

For a full tutorial on how to spatchcock your chicken, click here!

Ingredients Needed For Lemon Herb Spatchcock Chicken

Here’s a rundown of what you’ll need to make this recipe. The complete measurements are in the recipe card.

• Whole chicken. This recipe is based on a 5 lb chicken. If you go larger, make sure to adjust the cook time accordingly and always check the internal temperature with a meat thermometer.
• Olive oil.
• Sea salt and cracked black pepper.
• Garlic and onion powders.
• Smoked paprika. I love the subtle smoky essence this spice brings, but you could also use regular or sweet paprikas. 
• Italian seasoning. I like to use my homemade Italian seasoning blend.
• Lemons. Lemon just brightens everything up. It takes the existing flavors and makes them SHINE.
• Brussels Sprouts and baby potatoes. These two have the same roasting time, so I think they are the perfect duo when it comes to sheet pan dinners. You can also season them together, which just cuts back on time and effort even moreso.
• Fresh herbs and smashed garlic cloves. Since I’m not using fresh garlic or herbs in the dry rub, I like to roast them on the pan alongside everything else for the sake of aromatics and flavor infusion.

How to Make Lemon Herb Spatchcock Chicken

Preparing the chicken:

1. Mix the ingredients for your dry rub in a small bowl and set it aside.
2. Place your chicken onto a baking sheet or cutting board, gently pat it dry with paper towels to remove excess moisture, and spatchcock it. (You can find my full tutorial on how to spatchcock a chicken here.)
3. Rub the seasoning mixture evenly over the chicken and let it sit for an hour at room temperature. (According to the USDA, poultry is fine left at room temp for up to two hours.)

Preparing the vegetables:

1. While the chicken sits, prepare your Brussels sprouts by trimming them, rinsing them, and drying them thoroughly. Let them sit out on a baking sheet with paper towels to air dry for at least 15 minutes.
2. Rinse the baby potatoes in cold water, then cut them in half. Pop them into a large mixing bowl.
3. When the Brussels sprouts are dry, transfer them to the mixing bowl with the potatoes. Drizzle some olive oil over those bad boys and season them generously. Toss to coat. (Seasoning suggestions below in recipe card.)

Roasting the chicken and vegetables:

1. Nestle two lemon halves near the chicken on the baking sheet, then pop the chicken into the oven at 475º F and cook it for 15 minutes.
2. After 15 minutes, add the Brussels sprouts and the potatoes to the pan. Sprinkle them with some grated parmesan if you want. Add some smashed garlic cloves and fresh herbs for extra aroma and flavor.
3. Roast everything for another 25-30 minutes or until the thickest part of the chicken registers an internal temperature of 165º F with a meat thermometer.
4. Remove from the oven and put the chicken onto a cutting board to rest for 5-10 minutes.
5. Carve the chicken, squeeze the roasted lemon over the meat and the veggies for ultimate lemony goodness, and serve!

Recipe Tips + Tricks

1. Don’t skip out on letting your Brussels sprouts dry out. This will help them crisp up nicely on the outside!
2. To season the Brussels sprouts and potatoes, I double up on my seasoning from this roasted potato recipe and add some shredded parmesan on top for some cheesy goodness. You could season them simply with salt and pepper or your own blend as well.
3. If you don’t like Brussels sprouts, other vegetables that would roast well with the potatoes for the same length of time would be cauliflower (cut into larger florets), carrots, or turnips. Vegetables like broccoli and green beans take less time to roast, so if you prefer to use those, keep them separate from the potatoes and add them when there’s only about 15 minutes of roast time left.
4. Can’t find baby potatoes? Get yourself some Yukon golds and cut them into bite-sized pieces, then proceed with the recipe.
5. Leftover bones can be used to make a nourishing chicken stock.

Have You Made This Recipe?

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More Sheet Pan Dinners You’ll Love:

• Sheet Pan Sausage and Peppers on a Bun
• Sheet Pan Salmon with Moroccan Apricot Glaze
• Greek Sheet Pan Chicken with Baked Feta
• Sheet Pan Shrimp Fajitas

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4.93 from 51 votes

Lemon Herb Spatchcocked Chicken (Sheet Pan Dinner)

By: Dana Sandonato

This sheet pan Lemon Herb Spatchcocked Chicken brings a tender and flavorful chicken to your table with crave-worthy veggies.

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Marinating:: 1 hour hour

Total Time: 1 hour hour 55 minutes minutes

Servings: 4 -6 people

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Ingredients 

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For the chicken:

• ▢ 1 5 pound whole chicken, Gizzards removed if necessary
• ▢ 1 TBSP sea salt
• ▢ 1 tsp cracked black pepper
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp Italian seasoning
• ▢ 1 lemon, zested; keep the lemon for roasting
• ▢ 1 TBSP olive oil
• ▢ Fresh herbs, like rosemary, sage, and thyme (optional)
• ▢ 3 large smashed cloves of garlic

For the vegetables:

• ▢ 1 lb Brussels sprouts, ends trimmed and cut in half
• ▢ 1.5 lb baby potatoes, cut in half, I like to use baby honey gold potatoes!
• ▢ 1 TBSP olive oil, give or take
• ▢ 1 cup grated parmesan cheese

Suggested vegetable seasoning (you could use your own if you prefer):

• ▢ 2 tsp sea salt
• ▢ 2 tsp garlic powder
• ▢ 2 tsp onion powder
• ▢ 2 tsp herbes de Provence
• ▢ 1 tsp cracked black pepper
• ▢ 1 tsp tsp paprika

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Instructions 

Preparing the chicken:

• In a small bowl, blend the dry rub ingredients; set it aside.
• Place your whole chicken onto a baking sheet or cutting board (if the chicken has gizzards in its cavity, remove and save for a chicken stock). Gently pat it dry with paper towels to remove excess moisture and then spatchcock the chicken. (You can find my full tutorial on how to spatchcock a chicken here.)
• Rub the seasoning evenly over the surface of the chicken and let the chicken marinate at room temperature for an hour. If you're preparing the chicken hours ahead of time, put it in the fridge and take it out about an hour before cook time. (The USDA states that poultry is safe left at room temp for up to two hours.)

Preparing the vegetables:

• Prepare your Brussels sprouts by trimming them, rinsing them, and drying them very well by blotting them with paper towels. Set them out on a baking sheet lined with paper towels to dry for at least 15 minutes. This helps you get those nice and crispy edges.
• Rinse the potatoes in cold water and cut them in half. Pop them into a large mixing bowl.
• When dry, transfer the Brussels sprouts to the mixing bowl with the potatoes. Drizzle the olive oil over them and hit them with the seasoning mix I've provided, or your own. Toss well to coat evenly.

Roasting the chicken and vegetables:

• Nestle the lemon halves next to the chicken on the baking sheet. Put the chicken in the oven at 475º F and cook it for 15 minutes.
• After 15 minutes, remove the baking sheet from the oven and add the Brussels sprouts and the potatoes to the pan, spread out evenly. Sprinkle them with some grated parmesan. If you want, nestle some smashed garlic cloves and fresh herbs around the chicken and veggies for extra aroma and flavor.
• Pop the baking sheet back into the oven and roast for another 25-30 minutes or until the thickest part of the chicken registers an internal temperature of 165º F with a meat thermometer.
• When done, remove the baking sheet from the oven and put the chicken onto a cutting board to rest for 5-10 minutes.
• Finally, carve the chicken, and then squeeze the roasted lemon over the meat and veggies for ultimate lemony goodness; serve!

Notes

Baking sheets vary in size. If you can’t fit all of the vegetables on the baking sheet with the chicken, you can throw the remainder onto a separate baking sheet and pop it onto the bottom oven rack.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 5g | Protein: 74g | Fat: 9g | Saturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 167mg | Sugar: 3g

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