Spatchcock Chicken Recipe (VIDEO)
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This Spatchcock Chicken recipe is our favorite way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavorful with that garlic herb butter (the same one we use on our roasted turkey!). This one pan chicken dinner is easy and so delicious!
There is no marinating or lengthy prep required. This is simple enough for a busy weeknight but it’s also a crowd-pleaser and perfect for company!
The potatoes, carrots and Brussels sprouts roast along with the chicken. This blend of vegetables bakes to perfection and every bite is supremely flavorful. The potatoes have a crisp salty skin with a creamy inside and these were some of the best tasting Brussels sprouts I’ve tried.
Watch the video on how to Spatchcock a Chicken and prepare this easy one-pan chicken dinner – one of our favorite whole chicken recipes!
Watch how to Spatchcock Chicken Video:
A whole roasted chicken can be tricky because the chicken breast can quickly dry out by the time the dark meat is cooked through, but when you butterfly a chicken (spatchcock), the chicken breast sits lower in the pan on the same level as the legs so it bakes more evenly and results in a juicy, moist and flavorful chicken.
Ingredients for Spatchcock Chicken Recipe:
For this recipe, you will need a 4 to 4 1/2 lb whole chicken. Allow the raw chicken to sit at room temperature for 30 minutes before using for more even baking. The flavored butter is incredible and makes every bite memorable. We it in several of our recipes because it just works. See the full print-friendly list of ingredients in the recipe card below.
Ingredients for 1-Pan Chicken Dinner:
To make this a one-pan meal, we add potatoes, carrots and Brussels sprouts. Everything roasts together and you don’t have to toss or flip anything while it is roasting in that amazing flavored butter.
How to Spatchcock Chicken:
1. (Preheat Oven to 425˚F after step 4) Place chicken breast-side down with the wings/ neck facing towards you. Use kitchen shears to cut through the ribs right next to the spine on both sides to remove spine.** Open the rib cage and use a heavy chefs knife to score down the sternum. This will help to pop out the breast bone and flatten the chicken. Season under the chicken with about 1/2 tsp salt and a pinch of black pepper.
**Keep the spine and bones from the roasted chicken after it is carved and use them for the best homemade chicken bone broth!
2. Flip the chicken over with the breast side up and place on a parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone so the chicken lays completely flat. You want it to lay flat so all parts of the chicken bake evenly. Separate the skin from the meat over breast, thigh and drumstick areas.
3. In a small mixing bowl, combine the flavored butter ingredients and mash together with a fork for a couple of minutes until most of the lemon juice is incorporated into the butter.
4. Spread 2/3 of it under the chicken skin and spread and dot remaining butter all over the chicken.
5. Place prepared vegetables all around the chicken then drizzle all over with olive oil and sprinkle generously with salt and some black pepper to taste.
6. Bake uncovered at 425˚F for 45 minutes or until instant read thermometer registers 160˚F when inserted into the thickest part of the chicken breast. Don’t over-bake or the breast will be dry. Keep in mind the temperature will rise another 5-10 degrees after it comes out of the oven. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.
More One-Pan, Easy Chicken Dinner Ideas:
Here are some of the reader favorite chicken recipes on our blog.
- One Pan Chicken Breast and Veggies Dinner
- Avocado Chicken Salad (Wildly Popular!)
- 15 One-Pan Dinners for Lazy Nights
⬇Print-friendly Spatchcock Chicken Recipe:
Spatchcock Chicken Recipe Video
This Spatchcock Chicken recipe is our favorite way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavorful with that garlic herb butter. This one pan chicken dinner is easy and so delicious!
Ingredients
Ingredients for Spatchcock Chicken Recipe:
- 4 1/4 lb whole chicken, *
- 1/2 tsp salt, (we used sea salt)
- 1/8 tsp black pepper
Ingredients for Flavored Butter:
- 4 Tbsp unsalted butter, softened
- 1 Tbsp olive oil, plus more to drizzle
- 1 Tbsp parsley, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp salt, plus more for vegetables
- 1/8 tsp black pepper
Ingredients for 1-Pan Chicken Dinner:
- 2 lbs medium red potatoes, scrubbed and quartered
- 3 medium carrots, peeled and quartered
- 8 oz Brussels sprouts, trimmed and halved
Instructions
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(Preheat oven to 425˚F after step 4). Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.
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Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.
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In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.
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Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
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Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.
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Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.
Recipe Notes
*Allow the raw chicken to sit at room temp for 30 min before using for even baking.
**Don't over-bake or the breast will be dry. Keep in mind internal temp will rise another 5-10 degrees after it comes out of oven.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Have you tried this method for roasting a whole chicken? I hope you’re excited about making it after watching this video!! If you try it, let me know how you liked loved it! 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hey I plan on making a larger version of this recipe. How long do you think a 6lb. Chicken would take?
Hi Ed, It will take a bit longer; I recommend checking it until an instant-read thermometer registers 160˚F when inserted into the thickest part of the chicken breast.
I have used this recipe in the past and it is amazing. Can I use this same recipe for a 4lb turkey?
Hi Kristen, that should be fine. Just use a thermometer to check for doneness.
Since we do not use butter in our home, can you let us know if there is a good substitute that we can use with your spatchcock recipe?
Hi Lawrence! I have not tested an alternative but one of my readers commented on using bacon fat in place of butter so I’m sure you could experiment with different options.
I would have given 5 stars but I cooked 45 minutes AND used an instant read thermometer. The vegetables were not cooked through and the dark meat needed more time. It was plenty juicy and probably could’ve used at least another 10-15 minutes. This was also only a 3lb chicken.
I had some leftover bacon fat, and used ~3T of that instead of butter. Delicious, and the breasts stayed juicy! 😋
That’s a great idea, thanks for sharing!
Hi Natasha,
Many thanks for sharing. I am planning to serve this in the near future. I was wondering if I can do the herbed butter bit the night before serving the next day?
Hi Anne, it would be fine to butter it up and make it the next day.
Hi
I love the way you present your cooking, easy to follow. this is yummy
Thank you for your great comments and appreciation!
This is a terrific recipe! I made it the other night and loved it, and enjoyed the leftovers in bagel sandwiches and paella. The seasoning is perfect – tasty and supportive of the chicken flavor, but not dominating the dish. I’ll use this as my go-to for roasting chicken from now on.
Thank you so much for sharing that wonderful review with me, Carolyn! I’m so happy you enjoyed that!
This recipe never fails and is definitely a crowd pleaser! Plus, when you remove the spine, you can let it simmer and make a very flavourful gravy with that broth and the pan drippings. A winner all around!
Hi Bianca! That’s great. So glad this recipe is enjoyed. 🙂
I have made this recipe 4-5 times, and love it every time!!
Best way to roast a whole chicken!!
That’s so great! It sounds like you have a new favorite, Stacy!
This recipe was phenomenal! My husband said it was the best dinner I ever made.
Hi Alannah! That’s wonderful, so glad it was enjoyed.
Do you use convection cook/roast oven,would be handy know as it might make a difference to cooking time
Hi Margaret, we used regular bake mode.
I LOVE Natasha’s Kitchen recipes…ALL of them that I’ve tried! This recipe is AMAZING! Thank you so much for sharing and educating us!
Hi Carol! That makes me happy. I’m so glad to hear that. Thank you for sharing. 🙂
Hi
Can I make it with chicken thights instead of the whole chicken?
Thanks
Hi Barb, this is usually for a whole chicken but I imagine that will work too!
Made it tonight for the first time, was perfect and we will be having it again. It browned perfectly. Thank you
You’re welcome, Barbara! Thank you for your good comments and feedback.
Hi Natasha, I love this recipe and have made it a number of times. Do you have any hints for cooking times for a half chicken? Now that my kids are out of the house 🙁 it’s only me and my husband.
Hi Barbara, I have not tried it for half the recipe specifically to advise. I recommend using an oven-safe thermometer to check on the doneness to ensure it’s safely cooked.
Hi Natasha.
I made this tonight,and it was absolutely delicious.
Thank you for sharing this recipe with us.
Love love ,love it .
You’re so very welcome! I’m happy you love this recipe. 🙂
Alright first go around we will see it looks and smells delish so far.
Let us know how it turns out! 🙂
Gina this recipe is perfect and you can use it on more than chicken even though the cooking time can be adjusted. It was just perfect, thank you. We get quite a selection of protein options as we live in West Virginia along the majestic Blue Ridge mountain peaks. Roadside bounty is our favorite, sometimes its venison, other nights it may be woodchucks. And the prep work was already done for us, all we had to do was season and cook it. Absolutely delicious recipe. The seasoning is perfect as long as we could guess at how long it had been lying on the double yellow line. Thanks again.
Merle
Absolutely hysterical! It took me a minute to get you were discussing roadkill.
The spatchcock method for roasting poultry is amazing! I’ve become somewhat of a disciple , my family and friends are tired of hearing me rave about how amazing chicken turns out. I prepare spatchcock chicken weekly!
That’s great! So glad to hear that, Kim! 🙂
We loved this recipe. I didn’t pay attention and bought a 6.25 lb. chicken and had to adjust the cooking time which caused the brousel sprouts to get too brown and over cooked. It was still very moist and tasty. We will do this again.
Hi Pam! I’m sorry the over-cooked. I’m glad it was still enjoyable. Thank you for sharing your experience.
Natasha I Love this recipe, I prepare my Cornish Hens this way! I place 2 Cornish Hens on my large cookie sheets! I Baste the Cornish Hens with Melted Butter & covet the pan with Foil and remove foil last 10 minutes to Brown Cornish Hens!
Amazing 🤩 I family looks forward to this meal when they come home!
Thank you so much for sharing that with me, Debra!
Ended up okay but the pan juices were so greasy because of all the butter and usually I love to drip them over the chicken after roasting. Will be going back to my original method with just salt, pepper with lemon wedges and garlic under the skin.
I have made this recipe before and it is so delicious, the chicken and the veggies. I took a look at the video while I was here. You make putting the butter compound mixture underneath the chicken so easy! I don’t know I seem to have a problem with this step.
I will continue to make this as everyone here just loves it and I make it quite often. Thanks again!
Hi Deborah, I’m sure you’ll master that step. Practice makes everything perfect! I hope you’ll love all the recipes that you will try.
Looking to make this tomorrow….. For the future, I’d like to try this spatchcock method to cornish game hens… If I were to cook 2 hens at the same time, would you make any adjustments to time and temp? Be good!
Hi Doug! You would need a very large roasting pan so you can give the chickens some space without crowding the pan too much. I have cooked two roasted chickens before but spatchcocking both will roast faster than roasting two whole chickens. For that, I would highly recommend using an in-oven thermometer to test for doneness.
This is a family favorite…. and we use the recipe also for our Thanksgiving turkey! Sometimes I might slightly change it up with the seasonings in the butter depending what I have…and of course for fun. I have shared this recipe with many of my friends and good excellent feedback too. We continue to Pray for Ukraine at home and every week at Mass. Many Blessings!
Aww, that’s the best! Thank you so much for sharing that with me, Erika! I’m so glad this is a hit with your family!
Hi Erika, Thanks for Praying for Ukraine 🇺🇦, we also Pray for Ukraine 🇺🇦 every Sunday at Mass! Bless Ukraine & also for you Erika 🙏🏻🙏🏻
I’m making this right now. Brussel sprouts are burning before everything else, there is no liquid on the bottom of the pan like picture, and the chicken isn’t browning. I’m a pretty good cook and this is easy, but nothing like your pictures.
Hi Jaime, I haven’t had that experience so I wonder if maybe your oven runs hot? Was your chicken the correct internal temperature at the end? Maybe it was broiled for too long? You could add the brussels sprouts later in the recipe and that would still work if you would like them more crisp-tender. Bummer though, I would be very sad if my Brussels sprouts burnt. I love those Brussels!
Ed T
Great recipe, my first Spatchcock chicken! The chicken was so moist and combination of veggies were perfect. One question – how do you get the chicken to be as brown as yours, mine only had parts of the skin brown ?
Hi Edwin, I’m so glad you enjoyed it! It helps to cook the chicken in the center of the oven (not too low) to achieve that nice golden brown skin. It also helps keep the oil drizzle light since most of the flavored butter already does melt into the pan, but it also gives amazing flavor to the vegetables.
I have used the basics of this recipe. Spatchcock chicken is definitely worth trying. I use herbs and seasoning well under the chicken and on top. Parsley in my opinion is not necessary. Also I cook vegetables separately. I always refer back to your recipe. A big 👍🏻
Hello Susan, thank you for your good comments and feedback. I hope you’ll love all the recipes that you will try!
This recipe was pretty good, but nothing to get excited about. I do not feel that parsley worked well in the seasoning butter. On the outside it just burns and leaves unsightly spots. Under the skin it just makes gooey green globs. I believe I prefer spatchcock roasting with herbs de province, Cajun seasoning or tried and true rosemary and thyme.
Thanks for the feedback!
Thanks for the recipe. It came out well and it was tasty. The only issue I had was the potatoes were sitting in the liquid that inevitably is released when a chicken is roasted. I thought a shallow cookie sheet would allow it to evaporate especially with the high cooking temperature, but no such luck. I had to remove the chicken once cooked, pour off the juices from the pan and continue to cook the potatoes to allow them to crisp.
Hi Ro, I haven’t run into that issue, but make sure your oven is fully preheated when you put the chicken in. Usually the amount of juices released add flavor to the veggies but should not be watery to the point where the veggies don’t crisp.
This chicken was AMAZING!! Will definitely be making it again.so tender and juicy, the flavored butter is perfect!
I’m so happy you enjoyed that. Thank you for sharing that with us, Amanda!
This is THE recipe. I’m so glad I never need to look up another “how do I cook spatchcock chicken” recipe again <3 I've used this 3 times in a row and it's a winner. Thank you!
That’s so great! It sounds like you have a new favorite, Caroline!
Me too! My family loves this recipe! The vegetables are delicious!
That’s just awesome! Thank you for sharing your wonderful review!
Great chicken. Next time I will blanch sprouts and carrots they were to hard.
Thank you so much for sharing that with me, Horst!
I don’t have a big enough flat pan for this, but I do have a more traditional roasting pan.
Would I have to adjust timing and temperature? If so, any suggestions?
Hi Sari, I believe you can. Spatchcocking will cause it to cook faster so for that, I would highly recommend using an in-oven thermometer to test for doneness. I don’t think you’ll have to adjust the temperature, just the time.
Amazing Thank you!
Made as part of our “NoToWar” dinner with Australian /European friends in Australia. Along with Russian Sharlotka and creamy cucumber salad. Thank you!
Yum! Thank you so much for sharing that with me!
Thank-you so much or your delicious recipes. I made the Spatchcock Chicken yesterday and it turned out fantastic. Your videos are fun to watch and a great learning tool.
I’m so happy you’re enjoying my videos, Liz! Thank you so much for sharing that with me!
Best chicken – cooks faster than keeping it whole and it’s so juicy! It’s my go-to quick chicken dinner now
Thanks for the review, Jessica. Great to hear that you loved this and it is now your new go-to recipe for chicken.
OH. SO. GOOD. My first spatchcock chicken (bought it that way), and it was delicious! The flavored butter made it perfect. Thank you!
Glad you loved it, Susan!
This recipe is outstanding. Followed it to the “t”. Added mushrooms and skipped the Brussels sprouts (for my husband). It was so perfect!
Yum! Craving this now! Thank you so much for sharing that with me!
can i do this at a lower temp and for longer, ie: low and slow
thanks
Hi Flo, We prefer it this way, allowing for a nice crispy golden skin. A low and slow cooking technique may work here, I’d love to know how you like it if you test that out.
I’m a pretty confident cook at 63 but the absolute beautiful simplicity of this recipe was out of this world! Yes, I had some different veggies…sweet peppers, onions and yellow potatoes but the highlight was the exquisite chicken. Incredibly perfect!
Thank you, Julie, so happy to hear that. And thank you for the review!
I used an heirloom chicken, and this recipe was the most flavorful and delicious way to roast it.
Fantastic!
Yum! That sounds amazing! Thank you so much for sharing that with me.
Thank you for this easy to follow recipe. Made the chicken tonight for supper. It was very juicy and absolutely delicious. A keeper!
Hi Nadia, you are most welcome. Great to hear that it turned out delicious, thank you for the review!
This is a winner. I had a large chicken in the freezer and wondered how I’d fix it. It had been there a while so came across this and said what the heck. And I actually had most of the ingredients and didn’t worry about what I didn’t have. It turned out fantastic. Even better the next night sliced and quickly seared in a skillet. The veggies were amazing. Thanks so much.
You’re most welcome, David. Thanks for choosing this recipe to try and I’m glad you loved it!
Thank you for another great recipe Natasha! We had this tonight and it was amazing….and yesterday we had your cabbage soup recipe! Keep those recipes coming! They are SOOOOOO good.
I will definitely share more recipes that you can try. Thanks for the wonderful review, JoAnn!
This was so delicious!! It was perfect. I changed up the veggies a bit, cause I don’t always have red potatoes, so used sweet potato and yellow potato. Still sooo good.
Hi Kristina, those are good substitutes. Thanks for trying out this recipe, I’m glad you loved it!
I love all your recipes and videos. I made this for dinner. The vegetables were delicious. The chicken was too. However, the skin did not crisp up like I wanted. I followed the recipe. Any suggestions?
Hi Eva, I would ensure your oven is calibrated correctly and bakes at the right temperature; some ovens can vary. Otherwise, if no ingredients or steps were substituted, it’s hard to say what went wrong without being there.
I left my chicken (after spatchcocking) with both sides salted in the refrigerator for 24 hours prior to baking. I took the chicken out 30 minutes prior to putting it in the oven and applied the butter mixture under the skin and on the top of the chicken. The open air refrigeration with the salt brine allows the salt to penetrate the meat for great flavor but also promotes the skin to ‘shrivel up’ which helps it to crisps quickly in the oven.
This recipe is such a winner! I have been making it every week for my family for several months now. Even my very picky son loves it! The chicken is always juicy and flavorful, and the veggies come out deliciously caramelized. It is a quick weeknight meal that is nutritious and delicious, with very little cleanup. I’ve told everyone I know about this recipe and they all love it too! Thank you so much Natsha!
Hello there, thanks for the fantastic review! I’m happy to know that your family especially your picky son enjoyed this chicken recipe!
thanks for another great recipe! your are my go to bookmark.
You’re welcome! I’m so happy you enjoyed it, Thomas!
Can you use sweet Potatoes instead of regular? I am cutting down on starches and carbs and find that Sweet Potatoes are much healthier.
Hi Candie, I saw someone else share that they used sweet potato and liked it. I hope that helps!
Made this on a whim and my family absolutely loved it! The veggies were as good as the chicken. Will make this again and again.
Sounds great! Thank you for your excellent feedback, Karen.
Very good!!! I made this tonight and it was delicious and easy! Everyone loved it. I will make this frequently.
I’m glad this recipe was a huge hit!
The seasoning sounded bland so I added poultry seasoning and a roasted pepper garlic blend, subbed bacon grease for the butter and seasoned the outside as well as under the skin. The veg were delicious! I don’t think the lemon juice did anything for this at all. This really would have been bland with just lemon, garlic, and salt & pepper.
HI Rachel, It is very flavorful as written but your substitutions sound great also.
I love chicken and eat it often and all different ways. This chicken was so easy to make (bought it already spatchcocked if that’s a word?) and was so incredibly juicy and delicious. The vegetables came out great because I cut them small enough to cook through. I had to fight to make sure we had leftovers. Any recommendations on how to reheat them? Thanks and I love so many of your recipes! Merry Christmas and Happy New Year!!!
Wow! I love that you found one ready to go! That’s so great! You can use the oven to reheat; be sure not to dry it out. Merry Christmas, Marilyn!
Best whole chicken I have ever made! Thank you for the recipe.
You’re welcome! I’m so happy you enjoyed it, Çağan!
The Spatchcock Chicken recipe was spot on. Thank you so much for the how to video, it was so very helpful. The chicken was juicy, the skin was crunchy, and the vegetables divine. From my husband I received a “very, very good dinner!” There is nothing better than creating and achieving a great dinner for your family that is healthy. Thank you Natasha!!
Great to hear that it was a huge success, Laurie! Thank you for sharing that with us, we appreciate your good comments and feedback. Totally agree, homemade really rocks!
Wondering if you can you use a roasting pan instead of half sheet?
Hi Amelia, you would need a very large roasting pan so you can give the chickens some space without crowding the pan too much. I have cooked two roasted chickens before but spatchcocking both will roast faster than roasting two whole chickens. For that, I would highly recommend using an in-oven thermometer to test for doneness.
I just made this and it was fantastic! I roasted potatoes,Brussels sprouts, cauliflower florets, and radishes with it. Other than the additional veggies I followed your directions.
There did seem to be a lot of juice in the bottom of the pan. I think I should have moved the oven rack down a notch from the middle but that’s an oven performance issue. It’s fairly new and I’m still figuring it out. The juice by the way was delicious and I soaked it up with my homemade bread! Thank you for an easy,awesome recipe!
It really is so juicy! I’m glad you loved it, Eva!
We LOVE this recipe. Question: My guests want the vegetables for Thanksgiving. Will I get the same results without the chicken? Should I drizzle some lemony butter& evoo? Will it still take 45 min? Your recipes are great!
Hi Susan, I would roast the vegetables until they are tender. They will bake a little faster without the chicken, but it also depends on how thick you slice things up. I would drizzle with some lemmny butter and evoo, yes, but you won’t need as much as you would if you had a whole chicken in the recipe.
Doing it tonight with some simple changes. I like to inject with a garlic, chicken broth. I’ll use the same broth later to make the egg noodles in. Can’t do brussel sprouts. Nope, no way, not happening.
Sounds good, Andy. Please share with us how you liked the recipe when you try it!
Looks soooo very good
I want to make this tonight but I don’t have brussels sprouts. What can I substitute with?
Hi Janet, you could just use more of the carrots and potatoes if you prefer not to use Brussels sprouts.
I have made this before and it is wonderful but today I have a 6 & a 1/3 lb chicken how long should I roast it?
Hi! I’m so glad you enjoyed it! It will take a while longer to make the 6 lb chicken, so you may need to adjust the bake time. Be sure to check the chicken’s internal temperature is at 165 once done.
I love doing chicken this way. I leave the backbone attached on one side because I don’t usually have time to make my own broth. Don’t forget to tuck the wing tips under the wing so you keep them from burning and you expose more of the breast skin. Last, I put less of the butter mixture under the skin and more on the outside. The seasonings under the skin don’t roast they just stay almost raw. This is only worth the trouble if you eat the skin.
Made this tonight, following your recipe to a T. Except I didn’t have parchment paper so lined the pan with foil. It was delicious, so easy, and my guests loved it. Thank you!
That’s great, Jane! Happy to know that the recipe was a huge hit.
Hi Natasha,
I waa wondering how to figure out the cooking time if I am making 2 chickens?
Thanks,
D
Hello there, I haven’t tried that yet to advise of the cooking time but someone in the comments section shared this “I tried this with 2 chickens for Thanksgiving dinner this year (in Canada haha) and it turned out amazing!”
Hi,
Just wondering on cooking times if I make two chickens with all the vegetables i the oven at the same time?
Thanks,
D
Hi D, you would need a very large roasting pan so you can give the chickens some space without crowding the pan too much. I have cooked two roasted chickens before but spatchcocking both will roast faster than roasting two whole chickens. For that, I would highly recommend using an in-oven thermometer to test for doneness.
Great recipe! This is my second time making this easy, delicious chicken. Thank you! I really enjoy watching your videos. You have an amazing personality!
Thank you for that sweet review and compliment, Sally! You’re so nice!
Unfortunately this was a miss for me. The chicken was very difficult to pull apart.
Sorry to hear that didn’t work well for you. Was there anything that was changed with the process indicated in the written recipe? I’ve never experience that before so I’m curious as to why that happened.
Why are you trying to pull this apart. What are you, pulling on the legs and wings???? Are you ok?
When roasting should you use regular bake or convection bake for best results
Hi David, we use regular bake.
Hi Natasha! I’m planning to make this soon and was wondering if there’s any benefit to brining the chicken beforehand, even for just a few hours. For added flavor/juicyness. If so, how would you brine?
Hi Maria, I haven’t tested that with a brine to advise. If you experiment, let me know how you liked the recipe.
I can’t wait to cook this. I’ll be doing it xmas day in a baking pan on the bbq with the hood down. Australia’s too hot to cook inside. Im sure the neighbours will be drooling with the smells that will be wafting around. Thanks for the inspiration.
I bet it’s going to smell amazing! I hope you love this recipe, Julie!
This recipe was just amazing. The vegetables turned out beautifully. I added a little tarragon to the butter mixture and it gave it a nice, sweet taste. Thank you for this recipe. I will use it again and again!!
I’m so glad you enjoyed it, Courtney! I’m glad you found a new favorite on my blog!
Delish! Family approved! Has become a dinner staple!
Perfect! Thanks for your good comments and feedback, Karyl.
Delish! Family approved! Has become a dinner staple!
Love, love, love this recipe!! Outstanding!! Tastes like more!! 🙂
I’m so glad you enjoyed this recipe, Carol!!
Amazing ! Truly was! Family absolutely loved it! Thank you again for delicious recipe!
That’s just awesome! Thank you for sharing your wonderful review, Vika! We love making chicken this way, and I’m so glad you enjoyed it also!
We have made many of your recipes and love them. I am making this tonight for the first time, brussel sprouts and all (and I don’t like brussel sprouts – haven’t touched them since I moved out of the house over 3 decades ago!! LOL) But, I am going to try them. Everything is smelling so good.
Sounds good, Michelle. Good to know that you are enjoying my recipes! Please update us on how this one goes too.
My 7 year old grandson absolutely adores you and your recipes. He has made many by himself. For this chicken dish I did the spatchcock and stepped aside. He made an awesome dinner. Thank you for making your instructions simple enough for a child to follow. Brayden and I are huge fans.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles! Tell Brayden hello from me and my family!
He also made your chocolate cake recipe and created an ice cream dome cake covered in ganache. He did a little tutorial I posted to Facebook and his only comment after a day or so…” Why didn’t Natasha make a comment” He may be your biggest fan !
Hi Marie, did you post it on my Facebook page or your own? The way facebook tagging is set up, it can get buried. CAn you email me the link to your post? I would love to see it! My email: hello @ natashaskitche .com (but with no spaces)
Sent 2 to your email.
I just have to say that you make the cutest, most fun videos! Oh, and I’ll be making two of these for company tomorrow 😊
Thank you for that wonderful compliment, Shay!
I made the Spatchcock chicken tonight!! It is the first time I made moist, delicious roast chicken! My family loved it!!! So much flavor- veggies and potatoes soak up the chicken flavor too. Not much left for leftovers – eaten all up!
Yay, that is fantastic! I’m glad you enjoyed this recipe, Pamela. Thank you for sharing that with us!
Delicious! Love the butter mixture under and over the skin. Best whole chicken I’ve ever made!
Glad you loved it, Tammy. Thank you for your great review and feedback!
Hello. May i ask , what other vegetables I can use instead of Brussel
Hi Victoria, you could just use more of the carrots and potatoes if you prefer not to use Brussels sprouts.
I love this recipe! Thank you for posting it. Cooks so even then a whole chicken. Second time making this.
You’re welcome, Suzanne! I’m glad it was a hit!
Thank you for this recipe and the video detailing how to spatchcock a chicken. I followed the recipe exactly aside from cooking 9n a grill. I made this on a foil-lined cookie sheet in a 22″ Weber Kettle Charcoal Grill using Weber’s char-baskets to keep the heat zones to 2 sides of the grill. I put 1 inch of water in a 9×13 baking pan in-between the char-baskets to add moisture. I fired up a half-chimney full of briquettes and poured them into the char-baskets over a single layer of unlit charcoal. Cook time was 1 hour and 30 minutes with bottom vent wide open and top vent half closed. Took off the grill at 155 degrees internal temp and let it sit for 10 minutes. Absolute perfection!
Love it! Thanks for sharing your experience making this recipe, William. I’m happy with your comments and feedback, glad you enjoyed it!
Is it possible to substitute the lemon juice in the flavored butter? Would orange or lime juice ruin the flavors? I have made this recipe many times and love it as is, but I planned on making it for dinner for someone else and just discovered they’re allergic to lemons. Yikes…help!
Thank you for sharing your delicious recipes and helpful comments!
Hi Amanda, I haven’t tested this with orange or lime, but I imagine that would work. If you experiment, I would love to know how you like that!
My daughter can be picky about certain foods, and I was concerned while the chicken was baking because the garlic smell was really strong, but this chicken was amazing! She loved it and my husband kept going back to the pan for more. It is definitely becoming a regular in our dinner rotation. We added a French baguette as a side and it sops up the sauce really nicely. Yum! I rarely leave reviews but this one was very deserving so I had to share! Also, I had the butcher spatchcock the chicken for me and it was such a time saver because I always struggle with doing it on my own. Most butchers will do this if you ask and they aren’t too busy.
Wow! I’m so happy you enjoyed both that, Sarah. Thank you for sharing that with me!
This is amazing!! I have never liked Brussel sprouts and I can’t stop eating them!! Chicken is so moist and the house smells wonderful!!
That’s just awesome! Thank you for sharing your wonderful review!
Could I use your link to this Spatchcock Chicken recipe on my website? I love this recipe and would love to share it. Thank you!
Hi Deedra, thank you for thinking of us. Here is more information on our policy for using our photos and recipes.
wow! I made this last night and have already shared this recipe with two people. Amazing and so darn easy! Excited to look through the rest of your site.
That’s so great! It sounds like you have a new favorite!
FYI. A 6 lb. chicken takes about an hour and a half. All Natasha’s recipes are the best. My goal is to make every single one of them!
Aww, Thank you so much for sharing that with me.
This was so easy to make and by far, the juiciest chicken I have ever had. Thank you!
Tonight is the second time I’m making this Spatchcock Chicken. It is the best chicken I have ever tasted. Even the cold leftovers taste amazing and the juiciest I’ve ever had.
Fantastic! I’m happy with your feedback, thank you so much for sharing that with us, Nancy.
I’ve made this a few times now. Whole Foods spatchcocked it for me before. I did it myself today. Super easy! Today I used frozen Brussel sprouts instead of other vegetables but will always use carrots and potatoes. This is a fantastic recipe! Thanks for sharing this with us Natasha.
Don’t you love it when you can get amazing restaurant/pro-quality recipes at home! I’m so glad you gave this a try, Dorothy!
This will be on the table this weekend.. Thank you. The butter will add so much flavor.
YASS!! I hope you love it, Lori! It’s one of our favorite recipes!
I have made this same recipe from your site several times. It is so easy and delicious as well. We love the butter mixture. I never change a thing and everyone just loves this! Thank you so much, Natasha.
I’m so happy you enjoyed that. Thank you for sharing that with us!
In all m 40 years of cooking I have rarely had a roasted whole chicken come out of the oven this good! Everything was perfect…moist, juicy, and so flavorful… and completely cooked. The veggies were the icing on the cake…so to speak! Thank you! Sorry, no pics, too busy eating, but it came out of the oven looking fabulous.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Suzanne!
Girl, you killed it with this chicken!!! Even my neighbors love the aroma from my kitchen when I make this! I layer shallots and lemon slices under the chicken when I cook it surrounded with veggies exactly like your recipe! Excellent work. Easy prep and quick cook. Sometimes we’ll make two at a time. (a million chef’f kisses!)
Yay that is amazing! Thank you for sharing that with us, Carmen. This comment and feedback make me happy!
It’s what’s for dinner tonight. So glad I came across this recipe. It’s dressed and sitting in fridge till cooking time. I can hardly wait cuz it smells delish already!
Dinner sounds awesome! I hope you enjoy it.
Easier than I thought.
Delicios
I’m so happy you enjoyed that. Thank you for sharing that with us!
Glad you liked it and you enjoyed the process, James!
Delicious! Was looking for a quick way to roast a whole chicken and this exceeded all expectations. The butter mixture added excellent flavor. Had to cook a little longer than directed, but otherwise perfect!
I’m glad you found and tried this recipe, Steph. Thank you for your wonderful comments and review. We appreiate it!
Thank you Natasha for this recipe, it’s a favourite in my house! I am making this every week for the past few weeks and not a single complaint from my picky eaters! Absolutely love it! ❤️
That’s just awesome! Thank you for sharing your wonderful review!
Made this for dinner tonight as written. It was delicious!!! The chicken was juicy and had so much flavor. I pulled the chicken out of the oven at 160 and left it to rest for 10 minutes. It was perfect. I wish I could post pictures. Thank you for all your delicious recipes.
Hi Louise, you are very welcome! Thank you so much for sharing your experience and feedback on making this recipe. Feel free to share some photos of your creation on our Facebook group or page.
If I wanted to use broccoli instead would leave it in for the same amount of time or add it in later?
Hi Tricia, I haven’t tested that but here is what one of our readers wrote: “Soooo yummy. I did substitute broccoli for the Brussels sprouts for my hubby. It turned out so good and very juicy. Thanks for another great meal.” I hope this is helpful.
Relatively easy to perform. Chicken came out succulent, tasty, and totally delicious.
I feel very fortunate to have found Natasha’s Kitchen.
I’m so glad you enjoyed that, Bernard! Thank you for your great feedback!
Hi Natasha, how are you. I just wanna drop my biggest “HELLO” to you. I am your biggest fan in the kitchen. I love to watch you videos because you’re so fun and lovely.
Hello to you too, Emily. Great to hear from you and thank you so much for your support. I hope that you’ll love every recipe that you will try!
This recipe is far better than other spatchcock recipes I have tried. Love the roasted veggies and the higher temp for the entire cooking time. I had almost a 5 lb bird, left it in 15 minutes linger and was perfect and succulent.
I’m happy to read your comments and feedback, Renee. Thank you so much for sharing.
Great recipe Natasha. We have made it a few times and it never disappoints!
I’m glad to hear that! Thank you so much for sharing.
Can I prepare in morning and bake in the afternoon???
Hi Sharon, that should work too although there’s no marinating required really for this recipe.
I love this recipe and most of your other recipes. Thank you so much for easy delicious recipes.
You’re very welcome. I’m glad you’re enjoying my recipes!
seriously…best roast chicken i’ve ever had. substituted fresh thyme and dried tarragon. so delicious, moist, and flavorful. now in my regular repertoire. thank you.
You are most welcome, Rob. Thank you so much for your good comments and feedback!
I was looking for a new way to cook a whole chicken and found this recipe. Spatchcocking turned out to be much simpler than I expected.
This was excellent; my family loved it as well. I had to make a couple of minor changes; I used dried parsley in place of fresh, orange zest and bottled lemon juice, and replaced olive oil with grapeseed oil as it has a higher smoking point.
I used green beans, onions and potatoes as that’s what I had available.
I ended up putting the vegetables on the sheet and placed the chicken on top as there would have been little space for vegetables had I just placed them around the chicken.
The flavor of everything was excellent and the chicken was juicy. This will become a regular dinner for us!
Hi Rebecca, thank you for sharing your experience with this recipe. I’m also glad that you liked it using some of the changes that you made.
Hi Natasha.
Question: can I freeze chicken after putting the butter? I want to send my in-laws 2 Cornish hens. It’s just the two of them. If I can freeze them, do I just wrap with foil? Or use food saver?
This is the only way I roast my chicken. My son will not eat store bought rotisserie, but he will eat this anytime.
You are awesome! Thank you for all you do. Happy new year!
Hi Susan, I haven’t tried pre-prepping it that way but it sounds like it would work.
EXCELLENT! My first time preparing my own spatchcock chicken and it turned out great. I was amazed how juicy and flavorful it was. I didn’t have fresh parsley on hand so substituted dried thyme. Also didn’t have the veggies on hand so substituted fresh onion slices. Delicious.
So great to hear that! Thank you for your awesome comments and feedback.
About a year ago, I bought a probe thermometer with a long mesh wire. It has been a “recipe” saver ever since. I insert the probe where I need it. The wire is thin enough not to cause a problem with my oven door. I can set it at a pre-determined temp and it will alert me when my dish reaches that temp. Works with my grill, too. Best of all, the actual “readout” is wireless. I can clip it to my pocket or belt and roam my house/yard and still know how my “critter” is cooking!
Sounds awesome! Thanks for sharing that with us.
Could I swap the Brussels sprouts for Broccoli? Would that change anything else about the process?
Hi Scotty, I haven’t tested that but here is what one of our readers wrote: “Soooo yummy. I did substitute broccoli for the brussel sprouts for my hubby. It turned out so good and very juicy. Thanks for another great meal.” I hope this is helpful.
I have made this dish many times and it is always delicious. I’m going to make this for Christmas as I live in Melbourne Australia and I don’t want the oven on too long as it is summer here.
The perfect winter treat! I’m so glad you enjoyed this recipe, Jacquie!
Love this recipe! It’s always a hit when I make it which is weekly. I used the same recipe for the Turkey on Thanksgiving as well. Delicious and juicy!
Very nice and so great to know that, Gloria. I hope you’ll love every recipe that you will try!
This took way longer than 45 minutes at 425. My chicken was undercooked. Loved the idea of cooking it all on a sheet pan but even the vegetables were undercooked after 45 minutes
Hello Colleen, that never happened to me before. If using a smaller chicken or larger carrots, you would need to adjust the bake time, or slice carrots into smaller pieces as in the photos/video above. I hope that helps for next time!
Just a thought, maybe you should check and make sure your oven is heating to the temperature the dial says. I have had problems with that in the past. A good oven thermometer will give you the answer you need.
Another Home-run Natasha!! It was delicious. I loved potatoes and veggies more than chicken, haha. Soaked up all the juice and just out of the park good! Best way to enjoy Brussels sprouts too. Kids usually aren’t fan of Brussels sprouts, but they enjoyed this. Thank you!
I’m so happy to hear that! Thank you for sharing your great review, Eri!
I made this on Thanksgiving because I HATE turkey and it was delicious. The only difference was i quartered 4 large red onions instead of carrots. Thanks for the recipe ma’am.
Hello Frank, you are most welcome. Thanks for giving this recipe a try! I’m so happy that you loved it.
So easy and flavorful – I may actually use the garlic lemon butter on my turkey for Thanksgiving. Vegetables were perfect as well. Super easy cleanup.
That’s just awesome! Thank you for sharing your wonderful review!
made this tonight… it was delicious!!! My husband and I loved it. Mine took a little longer than 45 min so adjust time accordingly to the size of your chicken. I’ll be having the leftovers for dinner tomorrow. Thanks for another great one Natasha !!!❤
You are most welcome, Kayley. I’m glad you loved this recipe, thanks for sharing that with us!
How does fhis recipe compare to the whole roasted chicken? Which is more suitable for Thanksgiving?
Hi Summer, either of them would work. The roast chicken has that classic chicken shape like a turkey so if the look is important to you, I would go with that one.
I want to do this but don’t really want the vegetables (at least this time). Can it be roasted like this without them or do they aid in how this is cooked? thanks!
Hi Jae, this will work without them!
I made this last night and it was absolutely fabulous ! My husband loved it and so did I . I’m making whole chicken like this from now on ! Love all of your recipes !!
Thank you so much for your awesome comments and feedback, Lisa. I hope you and your husband will love every recipe that you try!
I made this last night and it was absolutely fabulous ! My husband loved it and so did I . I’m making whole chicken like this from now on ! Love all of your recipes !!
I’m so happy to hear that! Thank you for sharing your great review, Lisa!
I will only cook a whole bird this way from now on. The skin, the vegetables, all amazing. I think I ate half a chicken by myself LOL.
45 minutes was too long for my bird, it was way overcooked. Could have used 5-7 minutes less. But still so good.
I have the same issue with the smoke but it’s worth it!
Hello Gina, wow that’s nice to know. You really enjoyed this recipe! Thanks for your perfect review, I appreciate it.