Roasted Curry Spatchcock Chicken & 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.
Servings 4 Servings
Calories: 620kcal
Ingredients
Curry Wet Rub
- 3 tablespoons Jamaican curry powder
- 1 teaspoon scotch bonnet pepper sauce
- 6 cloves garlic
- 2 tablespoons ginger minced
- 3 sprigs fresh thyme
- 1 cup fresh parsley leaves
- 1 lime juiced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
Chicken and Vegetables
- 3 pound 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
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 °F.
- Make Wet Rub: Combine 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 ¼ of the wet rub, then 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 the chicken on a parchment paper-lined sheet pan, cavity side up. Rub the seasonings on, then flip. Pat the skin dry with a paper towel, then add some of the wet rub underneath the skin and on top.
- 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 the temperature to 400 °F and bake until the internal temperature reaches 160 °F 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 °F, 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: 620kcal | Carbohydrates: 40g | Protein: 37g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 758mg | Potassium: 1392mg | Fiber: 9g | Sugar: 7g | Vitamin A: 10458IU | Vitamin C: 130mg | Calcium: 132mg | Iron: 6mg
Tried this recipe?Please consider Leaving a Review!
