Our Recipes
Sheet Pan Spatchcock Chicken
Serves: 4
Prep Time: in
Cook Time: in
This recipe was created by local chef, Nick Hostetter, Executive Chef of Hidden Still Spirits in Hershey. This easy, one-pan meal features our Spatchcock Chicken and local, fresh vegetables and herbs, along with an amazing Lemon Truffle Butter.
Ingredients
Chicken
- 1 Bell & Evans Spatchcock Chicken
- 1 tsp Sea salt
- 1/4 tsp Black pepper
Lemon Truffle Butter
- 5 TB Softened unsalted butter
- 1 TB White truffle oil
- 1 TB Chopped fresh parsley
- 1 TB Chopped fresh chives
- 2 Garlic cloves, minced
- 1/2 tsp Lemon zest
- 1 TB Fresh lemon juice
- 1 tsp Sea salt
- 1/4 tsp Black pepper
Garden Vegetables
- 2 lb. Quartered Yukon gold potatoes
- 1 Quartered carrots
- 3 Quartered parsnips
- 12 oz Halved brussels sprouts
- 2 TB Garden citrus spice blend
- 2 TB Olive oil
Preparation
- Preheat oven to 400°F. Lay chicken, breast side up, on a parchment-lined sheet pan.
- Carefully separate the skin from the meat by running fingers under the skin.
- Place 3/4 of the prepared butter under the skin and spread gently by pressing down and moving around.
- Add remaining butter to the outer skin of the chicken and season with sea salt and pepper.
- Toss your vegetables with space, blend with olive oil and arrange around the chicken on the sheet pan.
- Place in oven for 40 minutes or until the internal temperature reaches 165°F.
Rate and Review
Customer Reviews:
Sheet Pan Spatchcock Chicken
3 Reviews
100% Air Chilled
Bell & Evans chicken is 100% Air Chilled with no chlorinated water bath. Learn why this results in better tasting chicken.
Our Chicken is Better
At Bell & Evans, everything we do is guided by what’s best for the chicken and what’s best for you. We call it the Ultra Premium Difference.
This was awesome!!!!!!!
I love to toss my vegetables with space. Good recipe
I generally don’t review recipes but really feel the need to let people know how wonderful and delicious this is. My husband, who is not a chicken lover, flipped over this dish and while it took a little longer to cook because I used a B&E, which is generally meatier, I have never had a more satisfying, flavorful and delicious all in one dish – I kid you not! I used both sweet and white potatoes, carrots, and wish that I had remembered the Brussels this dish is not one to pass on. Follow the instructions. Mine did cook in about an hour and that was a little over3.5 lbs. It is definitely a winner and something that I will be putting in my repertoire of chicken cooking!
Thank you for the wonderful review, Gina! Please email us at [email protected] so that we can get you some coupons!