fightknockers: That chicken looks so relaxed and laid back, just chilling on a pile of veggies.
DoubleThick: 500 Degrees? That seems really high. I usually cook for 450 degrees for a little bit then knock it down to 350 degrees.
_Rookwood_: 260C is far to high.
PMmeyourcocktails: So kinda like a roasted chicken version of pot roast?
Works for me.
DemonicEgo: For the love of the gods, can we put the vegetables in a bowl, cover them with oil, and give it a nice quick stir BEFORE putting them on the sheet? Why do we need to haphazardly mix everything on the sheet and hope it all gets covered in oil, salt, and pepper? It’s one extra piece of cookware, and one extra step of preparation!
Sue_Dohnim: This was a functional gif – I know what spatchcocking is, but some folks don’t, and this showed quickly what it is/how to do it.
That said, this looks super tasty.
DougEECummings: Full Recipe from [TipHero](http://tiphero.com/garlic-herb-spatchcock-chicken/)
**Ingredients:**
1 whole chicken, 4 to 5 pounds
4 medium potatoes, 1-inch dice
1-½ pounds carrots, 1-inch dice
1 onion, julienne
14 whole cloves garlic
5 cloves garlic, minced
2 tablespoons fresh oregano, chopped
2 tablespoons fresh thyme, chopped
1 lemon, zested
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup olive oil
**Directions:**
1. Remove the chicken from the refrigerator and allow to sit at room temperature for 30 minutes.
2. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius).
3. Place the potatoes, carrots, onion and whole garlic cloves on a sheet pan. Sprinkle with olive oil. Season with salt and pepper to taste. Set aside.
4. In a small bowl, combine the minced garlic, oregano, thyme, lemon zest, salt, pepper and olive oil. Set aside.
5. Using paper towels, pat the chicken dry. Place the chicken breast-side down on a cutting board. Use heavy-duty kitchen shears and cut along both sides of the backbone, working from neck to tail. Remove the backbone and reserve for stock.
6. Flip the chicken over so it is breast-side up on the cutting board. Use both hands and press on the center of the breastbone to help flatten the chicken out.
7. Gently loosen the skin around the breast meat and thighs with your fingers. Rub some of the herb mixture under the skin, directly onto the meat, as well as over the skin and over the opened cavity of the bird.
8. Place the chicken, breast-side up, on top of the vegetables. Place the sheet pan in the oven and roast for about 1 hour, or until the internal temperature of the chicken has reached 165 degrees Fahrenheit (75 degrees Celsius) and the skin has turned golden brown.
9. Let the chicken rest for 10 minutes before carving.
Anebriviel: The closest GifRecipes has come to a ‘one pot’ recipe. Looks nice.
tvtb: I’ve done the “put a huge piece of meat on top of a pan full of veggies and bake” thing before. The veggies directly underneath the the large piece of meat get kind of weird. So I’d recommend just clearing out a spot for the meat.
That said, if the meat cooks better being held above the pan, and you don’t have a rack, then just put them on the veggies. But consider throwing those veggies directly underneath out.
Slimjimwarrior: These gifs always crowd the pan.
hereisnoY: That “seasoning” of the vegetables was pathetic.
