This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% mine.
Sheet Pan Spatchcock Chicken is a one pan dinner to feed the whole family! Everyone will be in the clean plate club when you serve this meal!
When it comes to weeknight meals, I love a good sheet pan dinner. Everything on one pan gets popped into the oven to do its thing. So simple, so tasty and so pretty! One bite of this Sheet Pan Spatchcock Chicken and your family will be asking when they can have it again.
There’s nothing complicated about this meal. I did put together a homemade sauce to jazz things up, but you could just as easily roast your bird as is and it’ll still be awesome! That being said, this sauce is the bomb and you’ll have to put it all over your favorite grilled and roasted meats!
You guys, this is my first time ever making a spatchcock chicken recipe. Yup. I did take a little shortcut for the chicken (more on that in a sec), but everything together came out perfectly! It’s all about timing.
Mike could stop picking at the bird while I was putting our plates together. The kids even came through the kitchen and said it “looked pretty.” That’s HUGE in our house! I think we may just have a major dinner win here friends.
Last week when I was strolling through Albertsons I noticed these Signature SELECT™ spatchcock chickens in the meat section. There were citrus & herb and sweet & spicy marinades. Citrus and herb is always a good idea with chicken so I grabbed one and kept shopping. Then my wheels started turning.
What should I make to go with it? Does it need a sauce? I mean it’s already in a marinade. Do I want to grill it, roast it, or…?
Then inspiration hit when I got to the liquor department. Weird, I know. I saw the Signature SELECT ginger beer and thought it would go well with the marinade flavors. And I was right!
That’s what hours and hours of watching cooking shows will get you. It’s like playing Chopped at home. Throw some ingredients at me and I’ll figure it out.
The really cool thing about this chicken and ginger beer is that they are part of Albertsons award-winning exclusive brands like Signature SELECT, Open Nature®, and O Organics® available in-store or online, at a value.
Albertsons OWN Brands recently won 20 ‘Best New Product Awards’ from Store Brands publication. The Store Brands editors go through hundreds of product entries each year and recognize the best of the best in food, beverage, and non-food items. It’s a big deal to be chosen.
Want to know which ones won?
- Signature SELECT Spatchcock Chicken
- Signature SELECT fruit syrups in strawberry, blueberry, and raspberry flavors
- Open Nature buttercream frosting mix in vanilla or chocolate
- Open Nature oat non-dairy beverage
- Signature SELECT Cheese Crunchies
- Signature SELECT plantain chips – salted or sweet
- Signature SELECT soleil sparkling water with caffeine in grapefruit, orange, or lime
- Signature SELECT mixers – light tonic water, Indian tonic water, and ginger beer
- Expontential Carbernet Sauvignon and Brack & Vine Cabernet
- Round Rock vodka
- Select Reserve Tennessee Whiskey
- O Organics electrolytes in wild berry and lemonade
- Open Nature charcoal toothpaste and bamboo toothbrush
- Open Nature compostable cutlery
- O Organics fabric softener and Open Nature scent boosters in citrus and lavenders scents
So much goodness!
After cooking with some of these products, I can totally see why they won! Seriously, get yourself one (or two) of these chickens STAT and thank me later.
What is spatchcock chicken?
Spatchcock chicken is a whole chicken that’s had its backbone removed. The chicken is then laid out flat so the breasts are up and the legs spread out to the sides.
(I want to make the worst joke ever here, but we’ll keep it moving along.)
You take kitchen shears, flip your bird over, cut down each side of the backbone, and you’re pretty much done.
From here you can use a dry rub or marinate your chicken before grilling, smoking, or roasting. it.
Sheet Pan Spatchcock Chicken Ingredients
CHICKEN – I used the Signature Select Citrus & Herb marinated chicken for this recipe and it goes be-ee-a-utifully with the broccoli and potatoes. The marinade keeps the chicken nice and juicy while it roasts, AND you don’t have to cut out the backbone yourself. It’s done for you!
SAUCE – I wanted a light sauce to add a little extra flavor to our chicken. Everyone thinks Moscow mules when they hear ginger beer, but this ginger bbq sauce is awesome! The orange juice ties it into the chicken marinade and it’s not super thick like pre-made bottled bbq sauce. This stuff is great on wings and ribs too!
VEGGIES – I used multi-colored mini potatoes because I like adding some color to our meals when the opportunity presents itself. It makes them look more appetizing. You could absolutely use all mini red or yellow potatoes or even fingerling potatoes if you prefer. Broccoli is Mike’s favorite, but asparagus, green beans, or even zucchini can take its place. Just keep in mind how long your veggies need to roast versus the chicken roasting time.
How to Make Spatchcock Chicken
- Preheat your oven to 375 degrees F. Grab a baking sheet (I like using a deep-sided half sheet pan). Open the Citrus & Herb Spatchcock Chicken package and place the chicken on the middle of your baking sheet. You can discard the leftover marinade.
- Then grab your potatoes and cut them into bite-sized pieces. Throw them into a bowl with some olive oil, salt, pepper, and paprika. Give the potatoes a stir until they’re coated, and then spread them around the chicken on your baking sheet. Pop that into the oven and set a timer for 30 minutes.
- While the chicken gets started, cut the broccoli crowns into florets. Throw them into the same bowl you used for the potatoes. (Fewer dishes!) Set the broccoli aside for now – we’ll get back to it in a bit.
- Next, let’s start the sauce. Place a medium saucepan over medium heat and add some olive oil. Once the oil is hot, add the onion, garlic, and ginger. Saute that until the onions are soft and translucent, about 5 minutes. Stir often to prevent the garlic from burning.
- When the veggies are ready, add the brown sugar. stir until it melts and becomes syrupy and sticky. Now you’re ready to add the orange juice, tomato sauce, and ginger beer. Stir your sauce and bring to a simmer over medium to medium-high heat, stirring occasionally. Cook the sauce for 15 minutes until it reduces some. It will still be pretty thin.
- While your sauce is doing its thing, the kitchen timer will go off. Yay! Drizzle some olive oil over the broccoli, season it with salt and pepper, and toss to coat. Take the baking sheet with the chicken on it out of the oven. Use a wooden spoon to stir the potatoes and then add the broccoli to the baking sheet. Return this to the oven and set a timer for 30 minutes.
- To your sauce, add the apple cider vinegar, Worcestershire sauce, and pepper and stir. At this point your sauce is ready. You can use it as is, or grab an immersion blender (or regular blender) and puree the onions into the sauce like I did.
- The sauce should be done with about 25 minutes left in the roast time. Brush the sauce all over your chicken 3 to 4 times while it finishes cooking. Once the timer goes off check the internal temp of your chicken. If it’s done, remove the pan from your oven and let rest for 5 minutes.
- Transfer the chicken to a cutting board and break down the bird. You’ll get four portions – two leg/thigh and two breast/wing. Plate up your chicken, divide the broccoli and potatoes between everyone’s plates and you’re done!
If you like, you can serve some extra sauce on the side or drizzle some over the chicken. Your call.
How long to cook spatchcock chicken
Cook time will depend on the size of your bird and oven temperature.
Generally, it’ll take 45 to 65 minutes to roast a spatchcock chicken.
- This recipe needs to cook for about 1 hour at 375 degrees F.
- Roasting at 400 degrees F takes closer to 50 minutes.
- And a temp of 425 degrees F is around 40 to 45minutes.
Much quicker than the hour and a half plus cooking time for a whole chicken regardless of the temperature you cook at.
How do you know when a Spatchcock chicken is done
The important thing is that a meat thermometer inserted into the thickest part of the chicken’s breast reads 165 degrees F when your cooking time is up.
The skin should have a nice crispy, golden color, but the internal temperature matters more than outside looks.
I shopped at Albertsons, but you can also find the Signature Select spatchcock chicken and ginger beer at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb, and Vons.
Albertsons also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop! They’re both great options if you want to distance from others or need an easy option during your busy day.
I love being able to order my groceries in the morning and then swing by the grocery store after picking up our boys. It makes it so easy to pop over on the way home… instead of shopping for an hour when they just want to get home and play. #momwin
Try some of my family’s other favorite chicken dinners!
- Crock Pot Chicken Thighs and Potatoes
- Cheesy Chicken Stuffed Shells
- Chicken and Dumplings
- 30-Minute Bacon Chicken Chili
- Seasoned Chicken Tacos
- Spinach & Chicken Alfredo Ravioli Bake (uses frozen ravioli!)
- Chicken & Cornbread Casserole
- More dinner recipes
Sheet Pan Spatchcock Chicken
Ginger Beer Sauce
- 2 teaspoons olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 3 tablespoons fresh ginger peeled & minced (about a 3-inch piece)
- 1/4 cup brown sugar firmly packed
- 1/4 cup orange juice
- 2 cups Siganuter Select ginger beer
- 1/2 cup tomato sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- Preheat oven to 375 degrees F.
- Open the chicken package and place chicken, breast side up, in the middle of a baking sheet. Discard package and marinade.
- Rinse and dry potatoes. Cut potatoes into bite-sized pieces and place in a min bowl. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika. Stir to coat. Spread potatoes around the chicken. Place in the hot oven and set a timer for 30 minutes.
- While the chicken gets started, chop broccoli into florets and place in the same bowl you used for the potatoes. Set aside.
- Start the sauce by placing a medium saucepan over medium heat. Add 2 tablespoons olive oil. Once hot, add onions, garlic, and ginger. Cook for about 5 minutes until translucent and soft, stirring often.
- Add brown sugar and stir until sugar melts and becomes sticky. Pour in orange juice, tomato sauce, and ginger beer. Stir to combine. Bring to a simmer and cook for 15 minutes, stirring occasionally, until your desired consistency is reached. (The sauce will be thin.)
- Your timer will go off while the sauce is cooking. When it does, take the baking sheet out of the oven. Use a wooden spoon to stir the potatoes around. Toss the broccoli in 1 tablespoon olive oil and remaining salt and pepper. Spread broccoli around the pan and return it to the oven. Set timer for another 30 minutes.
- Add apple cider vinegar, Worcestershire sauce, and pepper and stir to combine. Use the sauce as is or use an immersion blender to puree the onions into the sauce. (A regular blender can be used as well.)
- The sauce should be done with about 20 to 25 minutes left in the roasting time. Brush sauce all over the chicken 3 to 4 times while it finishes roasting.
- Once cooking time is up, use a meat thermometer to check the internal temperature of the chicken is 165 degrees F. Stick it in the thickest part of one of the breasts. If meat is done, remove from oven and rest 5 minutes.
- Transfer chicken to a cutting board and break down into two leg/thigh and two breast/wing portions. Plate one portion on each dinner plate. Divide potatoes and broccoli amongst the plates. Serve warm with extra sauce on the side for dipping.
- Nutrition information is an approximation based on the raw nutrition of the chicken for 4 ounces. Each serving assumes 10 ounces of cooked chicken.
- Nutrition information also assumes ALL of the sauce will be eaten. You'll only need to use about 1/4 to 1/3 cup of the sauce to baste the chicken. Leftover sauce can be stored in an air-tight container in the fridge.