Simple one-sheet pan meal with spicy Jamaican curry wet-rubbed chicken with a medley of Brussels sprouts, carrots, onions, and baby Dutch yellow potatoes with a hint of thyme and ginger for a delicious curry spatchcocked chicken and vegetable meal.
Roast Spatchcock Chicken
Satisfy everyone with a pleasurable culinary quick meal with the Easy Roasted Curry Spatchcocked Chicken and Vegetables, a mouthwatering masterpiece that combines simplicity with sensational flavors. This recipe is a game-changer, ensuring that every bite is a delightful symphony of textures and tastes.
The secret to perfection lies in the crispy skin achieved through expert spatchcocking—a technique that not only reduces cooking time but also guarantees an evenly cooked and succulent chicken. Embrace the aromatic blend of curry spices that infuse the meat, creating a symphony of flavors that dance on your palate.
One-Pan Meal Magic
With a focus on efficiency, this spatchcock chicken recipe transforms the ordinary into extraordinary, making it an ideal choice for a hassle-free yet gourmet dinner. Elevate your culinary prowess and savor the satisfaction of a crispy-skinned delight in every bite, all within a remarkably short cooking time.
Other Great Chicken Meals:
- Roasted Calabrian Peper Spatchcocked Chicken and Vegetables
- Easy Crispy Baked Wet Lemon pepper Chicken Cutlets
- Curry Chicken Gnocchi Soup with Spinach and Mushrooms
- Air Fryer Roasted Chicken Chickpeas Vegetable Curry
First, you will make the Curry wet rub by combing Jamaican curry powder, scotch bonnet pepper sauce, garlic cloves, ginger paste, fresh thyme leaves, fresh lime juice, kosher salt, ground black pepper, and olive oil in a food process, and blend into a paste.
Then, combine some of the wet rub with the vegetable medley of baby Dutch potatoes, carrots, red onions, and Brussels sprouts and set aside. Next, you will spatchcocked the chicken. Follow the step-by-step picture instructions here. And rub the rest of the wet rub all over the chicken, including the cavity and under the skin.
See the recipe card for quantities.
Use the step-by-step picture tutorial below to guide you on how the recipe should look along the way.
To cut the into eights, cut the tips off and peel. Next, lay it flat for steadiness, then cut each onion half into halves again horizontally.
Turn the onion around and cut it in half horizontally.
You can slice the carrots into uniform large chunks or on a diagonal for presentation.
Whether the baby Dutch potatoes are big or small, make sure to have enough for each serving, about 3 to 4 per serving.
Blend the wet rub into a thick paste. A small blender is very useful to make about a cup of wet rub.
Add the paste to the uniformly cut vegetables. They need to be at a size that they will all roast simultaneously.
Combine well for a light coat of the wet rub. Since it already has salt and pepper, there is no further need to season.
Use the remaining wet rub to season the chicken on its cavity, under and over the skin. Make sure to dry the chicken off with paper towels to ensure crispy skin before applying the wet rub.
Ideally, push the chicken up on the sheet sheet to have space to place the vegetables around. It may be crowded, but try to spread it flat as best as possible.
If you have temperature probes, place one between the leg and thigh and the other in the breast in the thickest parts.
Roast to a golden brown color with the chicken's internal temperature at 160 degrees Fahrenheit; while it rests, it should reach 165 for safe consumption and moist chicken.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there. Learn how to Spatchcock a chicken with step-by-step pictures and video.
- Fresh Thyme - Use dried thyme leaves, about one teaspoon every three springs for this recipe.
- Fresh Parsley - Fresh parsley plays an important part in making the wet rub. If you do not have any and are using dry, use one-third dry to one cup fresh. I suggest you don't use the food processor; use ginger and garlic paste or minced and mix all the ingredients with a whisk in a bowl.
- Fresh Lime Juice - I do not recommend using pre-squeezed lime or lemon juice; they have a distinctive pungent sour flavor. Try fresh lemon juice instead.
- Red Onion - Try fresh white onion.
- Brussel Sprout - Use a small cabbage wedge per person. Make sure this gets to lay flat on the sheet pan to create a crispy edge.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
- Food Processor - Used to blend the ingredients to make the wet rub. If you do not have a food processor, you can also just chop all the necessary ingredients for the wet rub. To develop this recipe, I used the KitchenAid 3.5 Cup Food Chopper, which has an oil drizzle spout great for emulsifying wet rubs and dressing from vinaigrettes to making fresh, healthy mayonnaise.
- Mixing Bowls - This will be used to combine the wet rub with the vegetables before placing them on the sheet pan.
- Kitchen Shears - It's always good to have a pair of sharp kitchen shears, like the KitchenAid All Purpose Kitchen Shears. These are used to cut and spatchcock the chicken (by removing the backbone of the chicken) before being seasoned and roasted. If you do not have kitchen shear, try using a boning knife. It's a knife with a narrow, sharp tip with the purpose of going through cartilage and precisely between meat and bones like Henckels Forged Premoio Boning Knife.
- Cutting Board - Use to prep the vegetables and spatchcock the chicken. If you watch my videos, you will see I like to use color-coded boards to prevent cross-contamination; try the Flexible Plastic Labeled Color-Coded Cutting Mats for easy storage.
- Sheet Pan - Used to bake the chicken and vegetables for the recipe. Try using parchment paper for an easy cleanup. For a reliable sheet pan, I suggest the Nordic Ware Natual Aluminum Half Sheet Pan.
- Instant-Read Thermometer - Used to check the chicken's temperature to prevent under or overcooking. Especially if it is in the oven, I do not like opening the door too often, which drastically drops the temperature, giving inconsistent cooking times. It's best to use a thermometer probe that you can leave with a wireless thermometer that you can keep track of on your phone, like the ThermoPro Wireless Meat Thermometer that I used for this recipe.
Kitchen Must Haves - Find other tools I use here.
- Refrigerator - To store in the fridge, you can place the chicken and vegetables in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
For a perfect sheet pan roast, ensure uniform cooking by spatchcocking the chicken—this not only reduces cooking time but also guarantees crispy skin perfection. Toss your favorite veggies in olive oil and seasonings, spreading them around the chicken for a one-pan wonder that's as easy to clean up as it is delicious.
Frequently Asked Questions
Spatchcocking, or removing the backbone, ensures even cooking by flattening the chicken, resulting in a quicker and more uniformly cooked dish. When I say quicker, I really mean quicker! This technique also promotes crispy skin, a key highlight to an enjoyable roasted spatchcocked chicken.
Absolutely! Feel free to customize the recipe with your favorite vegetables. Just ensure they are cut into similar-sized pieces for even roasting. Popular alternatives include sweet potatoes, white onions, garlic cloves, winter squash, and green beans.
Use a meat thermometer to check the internal temperature. The chicken is ready when it reaches 165°F (74°C) in the thickest part, which is the chicken breast and thigh. Additionally, the skin should be golden and crispy. Total cooking time will vary depending on your oven and the size of the chicken, but spatchcocking helps expedite the process.
Looking for other chicken recipes like this? Try these:
One Pot Meals Recipes
Looking for other one-pot meal recipes like this? Try these:
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- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
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