This recipe is so good and easy to make you have to make it for today’s dinner for your family. You will start with a whole chicken and you are going to spatchcock the chicken which means flattening out the chicken to cook faster. Identify the spine of your chicken then cut it out from the front to the back, once you are done cutting on the right side, move to the left side and cut the spine out. Open out your chicken and turn it over making sure it looks nice and flat.

Tuck the wings under then you are going to season under the skin of the bird so go ahead and get your hand into teh skin of the chicken then set the chicken aside. For the seasoning, in a large bowl, add 4 tbsp of olive oil, into that add two tbsp of melted butter, a tbsp of dijon mustard then you will add one whole lemon, start by zesting the lemon then squeeze in the lemon juice.

Add one and a half tbsp of brown sugar to cut down the acidity then add in two teaspoons each of garlic powder, paprika, basil and thyme. Go ahead and mix them well until everything is very well incorporated then you are going to use half of the spice mixture to season the chicken, spread the spice mixture under the skin of the chicken then turn over the chicken and season the inside then turn it over and season the outside of the skin.

For the veggies, cut some gold potatoes into small sizeable cubes together with some carrots and brussels sprouts. Dump the veggies onto a large baking pan and season them with the half of the remaining spice mixture, make sure the mixture gets on every single vegetable.  Once everything is well mixed together, make space in the middle of the pan and place the spatchcock chicken and lay it flat.

Preheat your oven to 425 degrees Fahrenheit then roast the chicken and veggies for 45 minutes. Once baked, remove the chicken and dig it in while warm. The chicken should be very tender and juicy. This is a perfect weeknight dinner, enjoy.


  • 4 lbs whole chicken
  • 4 Tbs olive oil
  • 2 Tbs melted butter
  • 1 Tbs dijon mustard
  • 1 whole lemon, zest and juice
  • 1 1/2 Tbs brown sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 2 tsp basil
  • 2 tsp thyme
  • 2 tsp rosemary
  • 2 tsp salt
  • 1 tsp black pepper
  • 5 medium-sized gold potatoes ( cut into cubes)
  • 3 medium carrots, sliced and cut up
  • 16-ounce Brussel sprouts, tips cut off and halved

Bake at 425  degrees Fahrenheit preheated oven for 45 minutes