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
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
- (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.
- 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.
- 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.
- Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
- 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.
- 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.
Notes
**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.
Nutrition Per Serving
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. 
45 minutes is just not long enough to cook the chicken, but otherwise this recipe is so good!
Took closer to 1hr 15 minutes to cook
Hi LeeAnn! It could be the size of chicken used (ours was 4.5lbs), but be sure to fully preheat the oven. I recommend using an Internal oven thermometer (affiliate link) to see when the oven is fully preheated. It could take a few mins longer depending on the oven, but 30mins is quite a difference.
Pretty easy but the chicken didn’t get nice and brown on the outside by the time the inside was cooked
Hi Chiara! The size of your chicken and the placement of the oven rack can also affect this. Be sure to fully preheat your oven to ensure it gets to the correct temperature. We’ve had great success with the outside getting golden and crisp at this temperature and time. I recommend using an internal oven thermometer (affiliate link) to check the temperature. I hope that helps if you make this again.
Lots of comments so I may have missed an answer. Could this chicken recipe be done on a grill minus the veggies?
Hi Mary, this specific recipe is best made in the oven. I bet it could work on a grill with a few adjustments. If you happen to try that, please let me know how you like it.
I’ve made this many times and it always turns out delicious.
So glad you love this recipe, Jen! Thank you.
Hi Natasha. Excited I’m going to make this tonight for my gourmande granddaughter. My chicken is organic and as you probably know they have very dense meat. Wondering about temperatures… is there a formula for adjusting times? Love your recipes!!!
Hi Angela, it’s hard to say what the adjustment may need to be for that. We try to buy organic also. I recommend either having an oven safe probe in or checking the internal temp closer to the end of bake time. I hope you love this recipe!
Absolutely the tastiest chicken i have ever made. The meat was moist and the drippings, the drippings you could just drink
Thakns so much for your great comments and review!
Followed the instructions only to find my chicken skin burnt and the internal temp still only 140. The veggies have no color but are cooked. Now I’m trying to cook the meat without further burning the skin which means wrapping in foil so now the skin will be soggy.
Hi Autumn. I’m sorry to hear that. We’ve had great success with the recipe as written. It sounds like it could possibly be an issue with the oven or oven temperature. This recipe is written for a conventional oven using regular bake mode. Foil will help however, if your heating element is at the top of the oven, you’ll want to lower the oven rack so it’s not too close to the heating element. I also highly encourage the use of an internal oven thermometer (affiliate link) to check the temperature of your oven and see if it is calibrated correctly. I hope that helps.
I want to make this but I hope this isn’t a dumb question: I want to bake this without veggies – like will it change the time etc?
Hi Theresa! Yes, you can still follow instructions as directed.
Tender, juicy and with all of my seasonings, delicious. I can always depend on you, Natasha. I did set my oven at 400 degrees and roasted my chicken for 50 minutes. Yummy!
Hi Robin! I’m so glad you enjoyed the recipe. Thank you!
I’m wondering how long you’d need to cook for a 3 lb chicken? Would the temp stay at 425?
Hi Kathy, I would keep the temperate the same at 425 degrees, but watch the chicken internal temp towards the end there since it’s smaller it may require less bake time. 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.
Natasha’s Spatchcock Chicken is seriously the most delicious chicken I’ve ever made. We don’t like brussel sprouts so I eliminated them and added a large onion cut into eighths. The potato’s and carrots are so delicious. The carrots were so yummy they tasted like candy. Next time, I’ll add more. I roasted it in in my convection oven on 400, and it came out perfect after 45 minutes. I made it last night just for my husband and me. We’re looking forward to eating it again this evening.
Hi Nancy! I’m so glad to hear that. Thank you so much for sharing your experience with the recipe!
Recipe was good. Website is obnoxious. At least on my phone. Constantly kept auto audjusting to the intro of the recipe so i had to constantly scroll back down and find my last place. That was annoying.
Thank you for your feedback, Sean. We’re always working on improving our website and your comments and feedback will help.
You make this look so easy. I am sure it is a more involved procedure. Looks wonderful, tho.
Do not understand all the high ratings for this recipe. The carrots were burnt, dried up and not cooked as was the case with the potatoes and sprouts.
HI Mark, this is one of our popular recipes and I”m always happy to help troubleshoot. The veggies should be golden brown in spots but not burnt unless they were cut very small or the chicken was unusually large and took longer, or the other thing that comes to mind is make sure you aren’t baking this on convection oven settings which would need time/temperature adjustments.
We have made this type chicken many times in a big cast iron pan. We cooked it at 400 convection roast and it was only 147 degrees in the thigh after one hour. This alwas takes longer than the time listed.
Thank you so much for sharing that with me, Craig!
I absolutely love making this recipe. Only modification I make is par-boiling the potatoes about 10 minutes. They turn out much more tender.
Thank you for sharing, Steve! I’m glad you love it. 🙂
I have made this recipe several times. It is easy and so delicious.
Thank you Natasha.
You’re welcome, Marion! I’m so glad you love the recipe. 🙂
I am making this tonight but my family does not like brussel spouts so about midway through baking I’m going to try adding broccoli spears. Hope it works!
Hi Elizabeth! I hope the recipe turned out great. 🙂
This looks delicious! Could you do this with just bone in chicken breasts?
Hi Dana, that should work, but I would double-check the internal temperature as it cooks.
Did the chicken recipe yesterday was good if I was to make again would cut amount of butter and would not add oil on top of vegetables I think with chicken fat dripping would be more then enough.
Thank you for sharing, Yvette!
Made this recipe tonight. It was soo good. My husband always prefers beef, not a big chicken fan
He said this was the best chicken he’s ever had. Wonderful flavor!! Thank you for this great recipe.
Wow, love the compliment! Thanks so much for sharing that with us.
This is the first time I try this recipe. It has all the right flavours and timing but the butter is way too much. A heart attack waiting to happen. After I ate this I felt my arteries blocking up. (yes, over the top) but so is 4 tablespoons of butter. This recipe has so much more potential with a bit more fine (healthy) tuning.
I don’t have alternatives at the moment but I will scroll through the comments for healthier options.
Hi Joe – I’ve been making this recipe for the past couple of years, and I just skip the whole butter-mixture entirely. Instead, I rub some olive oil on the outside of the chicken and toss the vegetables in olive oil and leave it at that. Still wonderful taste and flavour!
And of course I also season the chicken and the vegetables with salt and pepper! 🙂 And you don’t have to go to heavy on the olive oil either – the juices from the chicken as it cooks provides plenty of tasty flavour.
I learned an important lesson today when I made this for my grandchildren. Don’t substitute beets for the brussel sprouts. My grandkids exclaimed that there was blood on the chicken (from the beets) and one of them would not eat it. The chicken turned out great so it’s his loss!
Oh no! Haha. Well I’m glad it turned out great still!
Delicious! Used a 6 LB chicken and roasted for 60 minutes. A new family favorite. Thanks for sharing!
Glad you liked it! Thank you for sharing.
Thank you so much for creating delicious recipes! This as with all your recipes was not a disappointment and is the best roast chicken I have ever had. Definitely the best I have ever made. The flavors and juiciness and tenderness is amazing.
Hi Shayna! I’m so glad to hear that. Thank you for sharing that with us.
This is incredibly delicious, it’s the only way I cook chicken now.
No more dry chicken! Thank you
That’s great to hear, Gayla! Thank you for sharing your experience.
This turned out perfect!!! So delicious…. I’d like to try 4 at once for th holidays. What do you recommend for adjusted ingredients and cook time?
Hi Brandon, If you’re looking to double (or 4x) this recipe, that should work well! Simple make 4x the ingredients. Bake time will like to vary (increase) if you find a way to fit all four into the oven simultaneously.
Natasha you NEVER fail to deliver. This was superb!
I didn’t have fresh parsley so just used a 1/2 teaspoon of herb’s de Provence in the butter. I also had a 5.5 b chicken so I cooked it about 15 minutes longer to reach doneness. I love ALL of your recipes. Keep smiling.
Thank you, Cris! So glad to hear that.
So delicious. Love this recipe. Turns out perfectly every time, the chicken is so moist and tasty.
Thank you for your fantastic feedback, Barbara! I’m so glad you enjoyed this recipe!
This looks delicious, I am very excited to try your recipe!
One question: What size sheet pan did you use in your video?
Hi Sue, we used this 13×18 inch Sheet pan HERE. I hope you love this recipe!
Can you replace Brussel sprouts with broccoli? This dish looks amazing.
Hi Lizanne, 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.
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.
The best substitute for no butter is Mayo. Either Hellman’s or Miracle whip.
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.
Same for me but I have an oven that undercooks a bit plus I didn’t use a baking sheet but rather a crockery type pot with no lid.
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!