Bold, crispy spatchcock chicken roasted with savory carrots for a complete sheet pan dinner.
Ginger Garlic Roast Chicken delivers powerful flavor, crisp skin, and juicy meat in under an hour. By spatchcocking the chicken, you allow it to cook evenly and efficiently, which dramatically improves texture and caramelization. Instead of roasting a whole bird upright, you remove the backbone and flatten it, increasing surface contact with heat. As a result, the skin crisps beautifully while the meat stays tender and succulent. Moreover, roasting the carrots alongside the chicken creates a complete, balanced sheet pan dinner with minimal cleanup.
What truly sets Ginger Garlic Roast Chicken apart, however, is the marinade. You actively build layers of flavor by pulsing elephant garlic, fresh ginger, thyme, and red pepper flakes with olive oil. Then, you deepen the profile with smoked paprika, Chinese five spice, sesame oil , and soy sauce. Consequently, every bite delivers smoky, savory, and slightly spicy notes with rich umami depth. If needed, you can substitute regular garlic for elephant garlic, or use ground ginger in a pinch. Additionally, tamari or coconut aminos work well instead of soy sauce, and avocado oil can replace olive oil without sacrificing flavor.
How to Serve Ginger Garlic Roast Chicken
Meanwhile, the carrots roast cut-side down, allowing them to caramelize and develop natural sweetness. Ginger Garlic Roast Chicken pairs beautifully with sautéed spinach, steamed broccoli, jasmine rice, or even crispy duck fat potatoes for a more indulgent option. For a lighter approach, serve it with a bright cucumber salad or simple mixed greens dressed in lemon vinaigrette.
Finally, Ginger Garlic Roast Chicken stores exceptionally well, making it ideal for meal prep. Allow the chicken to cool completely before transferring it to airtight containers. Refrigerate for up to four days, or freeze portions for up to three months. When reheating, use the oven rather than the microwave to preserve the crispness of the skin. Additionally, save the backbone to prepare homemade stock, maximizing both value and flavor from the entire bird.
More Easy Chicken Recipes
If you love our Ginger Garlic Roast Chicken, then look to more quick and easy dinner that doesn’t compromise on taste? First, this one-pan chicken & veggies dish serves up a lot of goodness. Likewise, dive into a hassle-free culinary adventure with our roasted chicken breasts with vegetables baked to perfection. This chicken stew is one of our favorites. A whole chicken, cut up into serving pieces are simmered slowly in a deliciously flavored broth with vegetables.
Disclosures
Terms of Use
The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.
Product disclosures
Some of the links in this post are affiliate links. This means that, at zero cost to you, JulietKitchen may earn an affiliate commission if you click through the link and finalize a purchase.
Nutritional information
Importantly, this website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Ginger Garlic Roast Chicken – Spatchcock Chicken
Equipment
Ingredients
For the Chicken
- 4 1/2 pounds whole chicken
- 1 elephant garlic about 1/4 cup rough chopped
- 2 inches fresh ginger about 1/4 cup peeled and rough chopped
- 1 tablespoon fresh thyme leaves
- 3/4 teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon five spice powder
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1 teaspoon freshly ground black pepper
- 3 teaspoons kosher salt
For the carrots
- 6 medium carrots peeled and cut in halves lengthwise
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1 1/2 teaspoons extra virgin olive oil
Instructions
Prepare and Marinate the Chicken
Preheat the oven 375F/191C degrees
- Using a sharp knife of kitchen scissor, cutout the chicken backbone and reserve the backbone for making stock. To aid the chicken to sit flat, use your palm to crack the breast bone near the neck area.Note: you can purchase a store bought spatchcock chicken. You may also leave the chicken whole, but it will take longer to cook.4 1/2 pounds whole chicken
- In a mini food processor, pulse the garlic, ginger, thyme, red pepper flakes and olive oil until extra finely minced.1 elephant garlic, 2 inches fresh ginger, 1 tablespoon fresh thyme leaves, 3/4 teaspoon red pepper flakes, 2 tablespoons extra virgin olive oil
- Transfer the garlic mixture into a large mixing bowl. Mix in the smoked paprika, five spice powder sesame oil, soy sauce black pepper and salt. Add the chicken to the bowl and rub the seasoning mix all over the chicken.1 teaspoon smoked paprika, 1 teaspoon five spice powder, 1 tablespoon sesame oil, 1/4 cup soy sauce, 1 teaspoon freshly ground black pepper, 3 teaspoons kosher salt, 4 1/2 pounds whole chicken
- On a large 9×13 inch sheet pan lined with parchment paper, add the carrots. Season thoroughly with the black pepper, salt and olive oil. Spread the carrots on the sheet pan, with the cut side down. Leave a space in the center to add the chicken.6 medium carrots, 1/8 teaspoon freshly ground black pepper, 1/8 teaspoon kosher salt, 1 1/2 teaspoons extra virgin olive oil
- Place the seasoned chicken breast-skin side up in the center of the sheet pan. Rub on any of the bits of seasoning mix from the bowl and also add some on the carrots.
- Roast the chicken and carrots in the preheated oven for 35-45 minutes or until the internal temperature reaches 160F to 165F/71Cto 74C. Remove the pan from the oven and let the chicken rest for 10 minutes before cutting.
- Serve with the carrots and if desired sautéed spinach, broccoli or whatever other sides you love. Enjoy.
Nutrition
Leave a Reply