Simple Sheet Pan Spatchcock Chicken
Prep time
Cook time
Total time
Serves: 2 servings
  • 2 Tbsp. fresh oregano, minced
  • 2 Tbsp. fresh thyme, minced
  • ½ cup olive oil
  • 2 lemons
  • Salt and pepper
  • 1 lb. small yukon gold potatoes, quartered
  • One 4 lb. whole chicken
  • 2 zucchinis, sliced into 3" by ½" sticks
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  1. Preheat your oven to 475F.
  2. In a small bowl, whisk together the oregano, thyme, ½ cup olive oil, juice of 2 lemons, and a pinch of salt and pepper.
  3. On a large, rimmed baking sheet lay out the quartered potatoes. Drizzle the potatoes with about 3 Tbsp. worth of the dressing mixture, toss to coat everything evenly, and spread them out in a single, even layer around the edges of the baking sheet. Leave room in the center for the chicken. You may want to sprinkle the potatoes with an extra pinch of salt and pepper. Set aside.
  4. Pat the chicken dry. Place a kitchen towel over a cutting board. Place the chicken on the towel breast-side down and locate the backbone. With sharp kitchen scissors, cut out the backbone, (discard it, or you could save it for stock).
  5. Flip the chicken over and press down with your weight to crack and flatten the breastbone. Season the chicken all over with 2 Tbsp. each salt and pepper.
  6. Place the chicken in the middle of the sheet pan skin side up, and drizzle with another 3 Tbsp. of the dressing, rubbing all over the skin.
  7. Place the sheet pan in the oven and roast for 20 minutes. After 20 minutes, lower the heat to 400 and roast an additional 10 minutes.
  8. Meanwhile, toss the zucchini, cherry tomatoes, and garlic in a medium bowl with the rest of the dressing. When the time is up on the oven, remove the sheet pan, and add the zucchini mix around the chicken, (try and spread it out as much as you can).
  9. Cook everything for another 15 minutes, then remove the sheet pan from the oven.
  10. if you want extra-crispy skin, you can broil everything for an additional 5 minutes on high.
  11. To serve, divide the chicken into 6 pieces: 2 breasts, 2 thighs, and 2 legs. Serve with the potatoes and veggies!
Recipe by Ally's Cooking at