Roasted Lemon Garlic Butterflied Chicken Sheet Pan
Whole chicken butterflied and flattened, rubbed with lemon garlic butter under and over the skin, roasted alongside carrots, brussels sprouts, and potatoes on a sheet pan. The butter mixture infuses the meat while vegetables caramelize, all cooking together in one pan for 40-45 minutes at 425°F.
Ingredients
- 4 pound whole chicken, patted dry
- ½ teaspoon salt, for chicken seasoning
- ⅛ teaspoon freshly ground pepper, for chicken seasoning
- ¼ cup unsalted butter, softened at room temperature
- 1 tablespoon olive oil, for butter mixture
- ½ tablespoon garlic, minced
- 2 tablespoon lemon juice, fresh
- ½ teaspoon lemon zest, fresh
- 1 tablespoon parsley, freshly chopped
- ¼ teaspoon salt, for butter mixture
- 2 large carrots, peeled and sliced in fours
- 8 ounce brussels sprouts, peeled and sliced in half
- 1 ½ pound red potatoes, scrubbed and quartered
- 1 tablespoon olive oil, for vegetables
- salt, for vegetables
- pepper, for vegetables
- lemon wedges, for serving
- parsley, freshly chopped for garnish
Instructions
- 1
Place chicken breast-side down on parchment paper with neck toward you. Using kitchen shears, cut through ribs along each side of the spine from neck down. Remove and discard or reserve spine.
- 2
Open chicken wide. Using chef's knife, gently slice down the sternum without cutting through the rest of the chicken.
- 3
Flip chicken breast-side up. Using heel of hands, gently press down to flatten completely.
- 4
Season lightly with salt and pepper.
- 5
Gently separate skin from chicken to create pockets, working from thigh and drumsticks if possible.
- 6
In a bowl, combine softened butter, olive oil, minced garlic, lemon juice, lemon zest, salt, and parsley. Mix until no butter chunks remain.
- 7
Spread approximately two-thirds of lemon garlic butter underneath chicken skin, covering as much meat as possible.
- 8
Spread remaining butter mixture over outside of chicken, covering entire top. Massage with fingers if needed.
- 9
Preheat oven to 425 degrees F.
- 10
Transfer chicken to large sheet pan lined with parchment paper.
- 11
In a bowl, toss prepared vegetables with olive oil, salt, and pepper.
- 12
Spread vegetables around chicken on sheet pan.
- 13
Bake uncovered for 40-45 minutes or until instant-read meat thermometer inserted into thickest part of breast reads 160 degrees F. Chicken must reach minimum internal temperature of 165 degrees F for safe consumption.
- 14
Remove from oven and allow chicken to rest for 8-10 minutes.
- 15
Insert thermometer once more into thickest part of breast to verify internal temperature has reached 165 degrees F before slicing.
- 16
Serve with lemon wedges and garnish with fresh parsley. Season with salt and pepper as needed.
Tips
Kitchen shears make butterflying easier than a knife. If you cannot fully separate skin from thighs and drumsticks, that is acceptable.
Flatten chicken completely so it bakes evenly throughout.
Vegetables will cook faster closer to the chicken; arrange larger pieces farther away for even cooking.
Chicken continues cooking after removal from oven; remove at 160 degrees F to reach safe 165 degrees F.
Good to Know
Refrigerate leftovers in airtight container for up to 4 days.
Prepare lemon garlic butter mixture up to 1 day ahead. Butterfly chicken and refrigerate uncovered for up to 12 hours before roasting (apply butter and vegetables just before baking).
Serve hot with lemon wedges and fresh parsley garnish. Pairs well with a light salad or crusty bread.
Common Mistakes
Do not skip flattening the chicken to avoid uneven cooking with dry breast and undercooked thighs.
Do not remove chicken before 160 degrees F internal temperature to avoid food safety risk; it will reach safe 165 degrees F during resting.
Do not crowd vegetables on the pan to avoid steaming instead of caramelizing; use a large sheet pan.
Do not skip the 8-10 minute rest to avoid losing juices when slicing.