Easy Roasted Curry Spatchcocked Chicken and Vegetables

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 combining simplicity and sensational flavors. This recipe is a game-changer, ensuring 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 reduces cooking time and guarantees an evenly cooked and succulent chicken. Embrace the aromatic blend of curry spices that infuse the meat, creating an amazing blend of flavors that dance on your tongue!

One-Pan Meal Magic

Emphasizing efficiency, this spatchcock chicken recipe changes the ordinary into the extraordinary, making it an ideal choice for a hassle-free yet gourmet dinner. Elevate your culinary skills and enjoy the satisfaction of crispy-skinned delight in every bite, all within a remarkably short cooking time.

Nothing like Curry Chicken

This roast spatchcock curry chicken recipes draw deep influence from the rich and flavorful tradition of Jamaican curry chicken. Growing up, I vividly remember the comforting aroma of bone-in chicken pieces stewed in a thick, unforgettable curry sauce, filled with tender chunks of potatoes and carrots.

This hearty dish was a staple at family dinners, with the spices melding together to create a symphony of flavors that lingered long after the meal. The spatchcock method, which involves flattening the chicken for even roasting, brings a modern twist to this beloved classic, ensuring every part of the chicken is infused with the same robust curry flavor that I cherished as a child.

The blend of aromatic spices and the slow-cooked tenderness of the chicken encapsulates the essence of Jamaican culinary heritage that I love so much, making each bite a nostalgic journey back to those heartwarming meal memories.

Looking for Authen Jamaican Recipes? Check out That Nurse Can Cook and Jamaican Food and Recipes.

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

Ingredients

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.

Instructions

Use the step-by-step picture tutorial below to guide you on how the recipe should look along the way.

Prep

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.

Season

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.

Roast

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.

Substitutions

• 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.

Equipment

• 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.

Storage

• 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.

Frequently Asked Questions

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Roasted Curry Spatchcock Chicken & Vegetables

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Author: Maika

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.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Servings 4

1x2x3x

Course: Poultry

Cuisine: American, Caribbean, Jamaican, North American

Keyword: Chicken, Curry, Dinner, Easy, Egg Free, Fall, Food Processor, Gluten-Free, Healthy, Main Meal, One Pot Meal, Pollotarian, Roast, Sheet Pan, Spicy, Vegetables

Calories: 596.03kcal

Ingredients

Curry Wet Rub

• 3 tablespoons Jamaican curry powder
• 1 teaspoon scotch bonnet pepper sauce
• 6 garlic cloves
• 2 tablespoons ginger paste or minced
• 2-3 sprigs of fresh thyme
• 1 cup of fresh parsley leaves
• 1 lime juiced
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 tablespoons olive oil

Chicken and Vegetables

• 1 young whole chicken
• 1 medium red onion cut into eighth
• 8 medium baby Dutch potatoes halved
• 3 medium carrots large cut
• 1 medium red bell pepper large dice
• 8 Brussel sprouts halved

Equipment

• Food Processor
• Mixing bowls
• Kitchen Shears
• Cutting Board
• Sheet Pan
• Instant-Read Thermometer

Instructions

• Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
• Set Oven: Preheat oven to 425 degrees Fahrenheit.
• Make Wet Rub: Combine in the Jamaican curry powder, scotch bonnet pepper sauce, garlic, ginger paste, thyme, parsley, lime, salt, ground black pepper, and olive oil in the food processor, and set aside.
• Prepare the Vegetables: In a large mixing bowl, combine the red onions, potatoes, carrots, red bell pepper, and Brussels sprouts with a quarter of the wet rub and set aside.
• Spatchcock the Chicken: Using kitchen shears or a sharp boning knife on a cutting board, start at the tail end of the chicken. Cut along one side of the backbone, going up towards the neck. Note: You may need to use some force to cut through bones.
• Be sure to stay as close to the backbone as possible. Then, repeat on the other side of the backbone to completely remove it. Once the backbone is removed, open the chicken up and lay it flat in the center of the sheet pan, skin side up.
• Press down on the breastbone with the heel of your hand to flatten the chicken further. You should hear a crack when it flattens.
• Season the Chicken: Place chicken on parchment paper layered sheet pan cavity side up, rub the season on, then flip, pat dry the chicken skin with a paper towel, and add some of the wet rub underneath the skin and on top completely.
• Finish the Tray: Place the vegetables around the chicken, spreading it out as evenly as possible.
• Cook the Chicken and Vegetables: Bake for 15 minutes, then reduce to 400 and bake until the internal temperature reaches 160 degrees Fahrenheit using a meat thermometer on the thickest part, about 30 to 40 minutes. Note: This may vary depending on the size of the chicken. Then remove the tray from the oven and place it in a warm area to rest; it will continue cooking to 165 degrees Fahrenheit, taking about 15 minutes before cutting.
• Plate Up: Plate up the vegetables first, then cut and place the chicken and drizzle some of the pan juice onto the dish.

Nutrition

Calories: 596.03kcal | Carbohydrates: 19.42g | Protein: 39.53g | Fat: 40.59g | Saturated Fat: 10.02g | Cholesterol: 142.83mg | Sodium: 773.04mg | Fiber: 6.83g | Sugar: 5.96g

Tried this recipe?Mention @justmaikacooking or tag #justmaikacooking!

Food safety

• 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.

See more guidelines at USDA.gov.

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