Green goddess spatchcocked chicken

This easy recipe can be enjoyed in lunches all week long.

“Spatchcocking or butterflying a chicken increases the surface area and allows for a juicy roast,” says chef Natalie Mortimer, who co-founded The Modern Proper with fellow chef Holly Erickson. Try this recipe on its own or as part of a healthy meal prep plan.


4 pound free-range chicken


Place chicken, breast side down, on a cutting board. Starting at the thigh end, use kitchen shears to cut along one side of the backbone. Flip the chicken around and repeat the cut on other side. Discard the backbone. Flip the chicken, and open it like a book, skin side up. Press firmly on breastbone to flatten. Using a paper towel, pat down the chicken to remove any excess fat from trimming.
In a large bowl or on a baking sheet, combine the whole chicken with the green goddess marinade. Spread marinade around until chicken is fully coated. Cover and place in refrigerator for 30 minutes or up to an hour.
Preheat oven to 425 degrees.
Place a cooling rack on the inside of a baking sheet and place the chicken skin side up on top. Roast the chicken on the center rack for 45 minutes or until breast achieves an internal temp of 165 degrees.
Remove from oven and allow to cool for 10 minutes before serving.
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