Spatchcock Roasted Chicken with Balsamic-Glazed Brussels Sprouts & Caramelized Shallots — My Nourished Family

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Spatchcock Roasted Chicken with Balsamic-Glazed Brussels Sprouts & Caramelized Shallots

Yield: 4

Author: Anna Caskey

Ingredients

Chicken

1 whole chicken (3–4 lbs), spatchcocked (backbone removed and flattened)
3 tbsp olive oil
2 tsp sea salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme (or 2 tsp fresh)
1 lemon, sliced

Brussels Sprouts

1 lb Brussels sprouts, halved
3 medium shallots, thinly sliced
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp honey (optional, for sweetness)
½ tsp salt
¼ tsp black pepper

Instructions

Prep Chicken:

Preheat oven to 425°F.
Pat chicken dry. Rub olive oil, salt, pepper, smoked paprika, garlic powder, and thyme all over the chicken. Place lemon slices on top or under the skin for flavor.

Start the Brussels & Shallots:

Toss Brussels sprouts and shallots in olive oil, salt, and pepper.
Spread on a roasting pan or baking sheet in a single layer.

Roast Chicken and Veggies:

Place the spatchcocked chicken on a rimmed baking sheet, skin-side up. Roast for 35–40 minutes.
After 20 minutes, add Brussels sprouts and shallots to the oven on a separate tray (or around the chicken if room allows).

Glaze Brussels Sprouts

While chicken roasts, whisk together balsamic vinegar and honey.
In the last 5 minutes of roasting, drizzle over Brussels sprouts and shallots, tossing gently to coat.

Rest the Chicken

Remove chicken from oven, tent with foil, and rest 5–10 minutes before slicing.

Serve

Slice chicken and plate with balsamic-glazed Brussels sprouts and caramelized shallots on the side.
Optional: drizzle any pan juices over chicken for extra flavor.

Notes

Spatchcock Tip: Flattening the chicken ensures it cooks evenly and faster than a whole roasted chicken.

Veggie Variations: Add carrots or parsnips for a colorful, hearty side.

Make Ahead: Brussels sprouts and shallots can be prepped earlier in the day to save time.

Creamy Tomato Basil Soup with Grilled Chicken & Arugula Panini

My Nourished Family

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