This recipe was created in partnership with Sprouts Farmers Market. All opinions are my own.
A quick, easy, weeknight meal using Sprout’s organic whole chicken, butterflied and roasted with a rich pesto and paired with fall vegetables.
Whole Roasted Spatchcock Pesto Chicken & Veggies:
Roasting a whole chicken is probably one of my favorite things to prepare. Whether it’s cooking it on the grill or just popping it into the oven, I find that this easy approach to cooking a whole bird that’s foolproof even for a weeknight.
I have several roasted spatchcock style chicken recipes here on bonappeteach.com. I recently partnered with my friends over at Sprouts this month though to create the perfect recipe using their organic whole chickens. I have to say, I really love their chicken and this recipe did not disappoint.
On my recent summer retreat to Sprouts HQ in Scottsdale, AZ I actually learned a lot about how they source and produce their organic chickens and mentioned it in my article on the 4 reasons why you should shop at Sprouts.
I learned that all Sprouts organic chickens are all hatch raised, their chickens are never frozen, and they are also air chilled.
What’s unique about the air chilling process?
Air chilling blasts cold air at the chicken quickly to cool it post processing, compared to many producers who may use chemicals or other solutions to help cool the chicken. By air chilling it, the chickens true flavor and quality is preserved.
Make sure to stop by your local Sprouts in October for their organic chicken sale and bookmark this recipe or follow me over on Pinterest to save it for later. I promise you will absolutely love how easily and delicious this Whole Roasted Spatchcock Pesto Chicken and Veggies recipe is. Find the full recipe and read on for some helpful cooking tips!
- Two Baking Sheets
- Kitchen Shears
- Knife & Cutting Board
- Mixing Bowl
- Basting Brush
If you have never heard of a spatchcock chicken, then you have been missing out! The short and sweet version of it is that this is basically a fancy (also odd) name for butterflying a whole chicken. I love preparing chicken this way, heck I even made a spatchcock turkey last year for Thanksgiving too.
I find the easiest way to butterfly your whole chicken is to use kitchen shears to just cut out either side of the back bone of the chicken. Fully remove and discard or save for making stock or bone broth. Lay the chicken flat, face up, and press down on the breast bone to crack it so it lays flat.
The reason I especially love this method for chicken preparation is that I find it cooks faster and allows the fat to render nicely and the skin to get crispy. Pat the chicken dry to remove excess moisture and then brush it all over in the pesto and place on a foil lined baking sheet.
I baked my chicken at 425 F for a little over an hour. I like a higher temp for crispier skin, but if you notice excessive browning, lightly tent it with foil towards the end if needed.
Next up is the veggies! I really wanted some color to this dish so I opted to go with some sliced radishes, diced sweet potatoes, and halved brussels sprouts. Coat the veggies in some of the pesto and set them aside.
The chicken will take much longer to roast than the veggies, that’s why I prefer to cook them on separate baking sheets. While the chicken is on the top rack in the middle of the oven, place an empty baking sheet in the oven to preheat while the chicken cooks.
Preheating the baking pan jumps starts the roasting process when you add the veggies! Around the 45-50 minutes mark, add all your veggies to the pan and lay them flat. Allow them to roast until tender, about 25-30 minutes or so.
Serve everything on one large platter. This meal is seriously so easy and I love that it looks so stunning and “fancy” even though the effort level was definitely a 3 out of 10 in my opinion.
- 1 Organic Chicken (Under 4 lbs works best)
- 1 Package, Sprouts Basil Pesto (pre-made)
- 1 Large Sweet Potato, ½” Chunks (skin on optional)
- 2 cups Brussels Sprouts, Halved
- 2 cups Radishes, Quartered
- 1. Preheat the oven to 425 F.
- 2. Remove the packaging from the chicken and pat it dry with paper towels. With sharp kitchen shears, cut along either side of the backbone and remove it and discard. Lay the chicken flat and press down to help crack the breast bone so the chicken lays open and flat. Spatchcocking or butterflying the chicken will help decrease the overall baking time.
- 3. Line a baking sheet with foil, place a cooling rack on the pan and the chicken onto the cooling rack. Elevating the chicken helps with browning and getting crispier skin. Place 2-3 tbsp of the basil pesto all over the chicken so it is nicely coated. Bake at 425 F until the chicken breast reaches an internal temperature of 165 F. If you notice the top browning too much, lightly tent with foil if needed. The chicken will take approximately 60-90 minutes.
- 4. While the chicken is baking, place a second baking sheet on the lower rack of the oven to preheat. Dice up the sweet potato, brussels sprouts, and radishes. Toss the veggies in 3-4 tbsp. of the basil pesto until coated.
- 5. When the chicken has been baking about 40 minutes or so, remove the second pan from the oven that’s been preheating. Place the veggies onto the pan (preheating the pan helps with browning the bottom of the veggies. Spread them in an even layer so they are not touching and return the pan to the oven. They should bake until tender, about 30-40 minutes.
- 6. When the chicken reaches the correct internal temperature, allow it to rest for about 10 minutes before carving. Slice the chicken as desired, serve with the diced veggies and extra pesto if desired.