Spatchcock Chicken

219 minutes


serves 1

 This one tray recipe is an easy meal solution. Use 3 pounds of any vegetables you may have on hand that can withstand the 45 minute baking time!

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3.5lbs Whole Chicken (backbone/spine removed)
2.5tbsp MAGGI® Season-Up! Chicken Powdered Seasoning (10g) (or 3 and a half 10g packets)
1.5lbs Fingerling Potatoes (halved)
0.5lb Butternut Squash diced in 1-inch pieces
2 Medium Carrot (diced in 1-inch pieces)
1 Large Red Onion (cut into wedges)
Large Sweet Peppers (diced in 1-inch pieces)
0.5lb Mushrooms (cut in halves)
2tbsp Olive Oil
2tbsp MAGGI® Season-Up All Purpose Powdered Seasoning
6tbsp Butter (chilled)

Nutritional Information

882 Energy
36g Carbs
58g Fats
436g Calories
54g Protein
2326mg Sodium



In a large bowl, season chicken with MAGGI® Season-Up Chicken and leave to marinate in the refrigerator for 2 hours (for best results marinate overnight)
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Remove chicken from the refrigerator and bring to just about room temperature.
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Preheat the oven to 425˚F (220˚C), line a sheet tray with foil and spray with non-stick spray. Set aside
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In a large bowl, add potatoes, carrots, red onion, sweet peppers, mushrooms (or vegetables of choice) ,olive oil and MAGGI® Season-Up All Purpose.
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Toss until all vegetables are well coated and set aside.
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Place the chicken on a cutting board skin side up gently pressing the breast area to flatten. You may hear a pop.
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Transfer flattened chicken onto the prepared sheet tray and carefully loosen the skin from the breast, leg and thigh areas.
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Gently spread ½ of the garlic herb butter under the chicken skin, ensuring that it covers most of the chicken.
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Spread remaining butter onto the top of the chicken.
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Place the seasoned vegetables around the chicken and bake for 40-45 minutes or until chicken skin is crisp and chicken is cooked through.
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Serve immediately.
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