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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. Easy and delicious one pan chicken dinner! | natashaskitchen.com

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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.

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. Easy and delicious one pan chicken dinner!

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.

Ingredients for Spatchcock chicken recipe for how to roast a whole chicken and make a one pan chicken dinner

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.

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. Easy and delicious one pan chicken dinner!

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.

Two photos of a bowl with herb butter

4. Spread 2/3 of it under the chicken skin and spread and dot remaining butter all over the chicken.

Two photos of herbed butter being put under the skin on a whole 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.

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. Easy and delicious one pan chicken dinner!

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.

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. Easy and delicious one pan chicken dinner!

More One-Pan, Easy Chicken Dinner Ideas:

Here are some of the reader favorite chicken recipes on our blog.

⬇Print-friendly Spatchcock Chicken Recipe:

Spatchcock Chicken Recipe Video

4.97 from 143 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
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. Easy and delicious one pan chicken dinner! | natashaskitchen.com

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!

Author: Natasha of NatashasKitchen.com
Skill Level: Main Course
Cost to Make: $18-$20
Keyword: Spatchcock Chicken
Cuisine: American
Course: Dinner, Main Course
Calories: 523 kcal
Servings: 6 people

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

  1. (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.

  2. 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.

  3. 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. 

  4. Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.

  5. 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.

  6. 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. 

Nutrition Facts
Spatchcock Chicken Recipe Video
Amount Per Serving
Calories 523 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 9g56%
Cholesterol 125mg42%
Sodium 748mg33%
Potassium 1224mg35%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 4g4%
Protein 33g66%
Vitamin A 5780IU116%
Vitamin C 51.7mg63%
Calcium 60mg6%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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! 🙂

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. Easy and delicious one pan chicken dinner! | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Frank
    December 2, 2020

    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.

    Reply

    • Natasha's Kitchen
      December 2, 2020

      Hello Frank, you are most welcome. Thanks for giving this recipe a try! I’m so happy that you loved it.

      Reply

  • Ann Baker
    November 24, 2020

    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.

    Reply

    • Natashas Kitchen
      November 24, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Summer
    November 19, 2020

    How does fhis recipe compare to the whole roasted chicken? Which is more suitable for Thanksgiving?

    Reply

    • Natasha
      November 20, 2020

      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.

      Reply

  • Jae
    November 17, 2020

    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!

    Reply

    • Natashas Kitchen
      November 17, 2020

      Hi Jae, this will work without them!

      Reply

  • Lisa
    November 15, 2020

    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 !!

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Thank you so much for your awesome comments and feedback, Lisa. I hope you and your husband will love every recipe that you try!

      Reply

  • Lisa
    November 15, 2020

    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 !!

    Reply

    • Natashas Kitchen
      November 16, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Lisa!

      Reply

  • Gina Oster
    November 5, 2020

    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!

    Reply

    • Natasha's Kitchen
      November 6, 2020

      Hello Gina, wow that’s nice to know. You really enjoyed this recipe! Thanks for your perfect review, I appreciate it.

      Reply

  • Annie
    October 30, 2020

    I’m making this today. I don’t have butter or margarine. Can I make this with the olive oil only??

    Reply

    • Natashas Kitchen
      October 30, 2020

      Hi Annie, I think that would work just fine to use olive oil like we did in our baked salmon recipe.

      Reply

  • Toni Richardson
    October 23, 2020

    Love love love all of your recipes and the fun time you have making them

    Reply

    • Natashas Kitchen
      October 24, 2020

      Thank you for that wonderful compliment!

      Reply

  • Susan
    October 14, 2020

    Hello Natasha! Thank you for another awesome dinner. I made this tonight and it was delicious! I didn’t have fresh parsley, so I used 1/2 tbsp of dried. It was super moist. Love the butter mixture. Every part of the chicken was flavorful. The leftover chicken will use to make your avocado chicken salad. Another favorite of ours.

    Reply

    • Natasha's Kitchen
      October 15, 2020

      Hello Susan. You are so welcome. Glad to hear that you enjoyed this recipe. Thank you so much for your awesome feedback!

      Reply

  • Suzanne
    October 13, 2020

    My family loved this recipe and went back for seconds. The chicken came out so juicy, the potatoes creamy inside, and the Brussels sprouts caramelized!

    Reply

    • Natashas Kitchen
      October 13, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Cristina Casap
    October 12, 2020

    I tried this with 2 chickens for Thanksgiving dinner this year (in Canada haha) and it turned out amazing! I did add Old Bay seasoning on top of the chickens for added flavour and it turned out super tasty. I’ve also made your apple pie for dessert and it was a hit :).. Thanks for sharing your great recipes!!

    Reply

    • Natasha's Kitchen
      October 13, 2020

      I’m so glad you are enjoying my recipes, Cristina. Thank you for sharing your good feedback with us!

      Reply

  • Shalini
    October 11, 2020

    Can this recipe work with cornish hens?

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Hi Shalini, someone else commented and shared this “I made this using a Cornish game hen for husband and me. It was wonderful! The flavored butter sauce placed under the skin and on the hen made all the difference. It was a perfect meal with potatoes and carrots.”

      Reply

  • Dan
    October 4, 2020

    Nice dish, but potatoes often don’t cook in 45 minutes.

    Reply

    • Natashas Kitchen
      October 5, 2020

      I hope you try and love this recipe Dan!

      Reply

  • Diane
    September 29, 2020

    This came out so amazing!! My boyfriend said he could eat it everyday!

    Reply

    • Natashas Kitchen
      September 29, 2020

      Isn’t it delicious! I’m so glad you both enjoyed this recipe!

      Reply

  • Debbie
    September 29, 2020

    Could this work for an 18 lb. Turkey ?

    Reply

    • Natashas Kitchen
      September 29, 2020

      Hi Debbie, without out testing that I cannot say or advise. If you experiment I would love to know how you like it.

      Reply

      • Debbie
        September 30, 2020

        The Spatchcock Turkey turned out beautifully. It certainly cut down the cooking time plus it was extremely easy to carve and serve. I will always cook turkey like this from now on

        Reply

        • Natashas Kitchen
          September 30, 2020

          That’s so great! Thank you for sharing that with me!

          Reply

  • Yolanda
    September 15, 2020

    Amazing chicken! I didn’t add the veggies because I didn’t want them to soak up the excess fat. I served steamed veggies on the side.

    Reply

    • Natashas Kitchen
      September 15, 2020

      Thank you so much for sharing that great review with us Yolanda!

      Reply

  • Elizabeth
    September 14, 2020

    Meant to say PictSweet Farms! Could you update my comment? Is your husband still your videographer? I love your videos, you guys look like you are having so much fun….hope to see a photo of your kiddos soon, they must be soooo big!!

    Reply

    • Natasha's Kitchen
      September 15, 2020

      No worries Elizabeth. Yes, my husband is still the person doing my videos. He has some awesome skills, I’m glad you are loving them!

      Reply

  • Elizabeth
    September 14, 2020

    Dear Natasha,
    Thank you again for this awesome chicken recipe which our family has been enjoying for some time. Tonight I tried something different, using frozen PictSweet Farms vegetable mix…cooking them the entire 45 minutes although the recipe calls for only 20. They were a huge hit and soooo delicious!! It’s an easy shortcut given the chicken prep takes a bit of time…can’t say enough how delicious those were, so sweet with the chicken!! Try them, you will love them when you have a bit less time on your hands..keep up your great work!! xxoo

    Reply

    • Natasha's Kitchen
      September 15, 2020

      Thank you so much for your awesome comments and great recommendation! I’ll keep your suggestions in mind in case I do this recipe again.

      Reply

  • Pattie W.
    September 11, 2020

    Hi Natasha, I’m making this tonight! So excited. I’m worried about the 425 degrees and parchment paper. None of the reviewers mentioned having any issues. The directions on my parchment paper box say not to exceed 420 degrees. Do you think it will be Ok? Thanks.

    Reply

    • Natashas Kitchen
      September 11, 2020

      Hi Pattie, we had no problem with ours being in there at that temperature. I would be sure don’t have edges sticking up or too much “extra” paper on the sides. I hope you love this recipe.

      Reply

      • Pattie W.
        September 11, 2020

        Thank you! I’ll post back here with my update.

        Reply

        • Pattie W.
          September 12, 2020

          One word. Fabulous!! We enjoyed this so much. After reading reviews, I made sure to cut my vegetables small. A couple of the carrots were a bit too big and were a bit firmer. Brussels sprouts are wonderful in this dish! Chicken was juicy and DELICIOUS! No problem with the parchment paper and high oven temp. Will make this again!

          Reply

          • Natashas Kitchen
            September 12, 2020

            I’m so glad you enjoyed it, Pattie! Thank you for the wonderful review!

  • Kim
    September 10, 2020

    This a really good! I like the spatchcock method a lot. I had to make some slight changes (use what you have in hand), but not many. I put some thyme, marjoram, and sage from my herb garden in the lemon butter. I didn’t have Brussels sprouts but used 1 russet, 1 sweet potato, 1 onion, and 3 carrots. I did not use parchment because I wanted a pan sauce. I put the sheet pan on the burner, added chicken broth and lemon juice, scraped up the brown bits, and reduced. Then took off heat and threw in a chunk of butter and just swirled the pan a little until it melted and thickened the sauce. It would have been good without the pan sauce, but the sauce made it special. Thank you for this recipe!

    Reply

    • Natashas Kitchen
      September 11, 2020

      You’re welcome, Kim! Thank you for sharing this great feedback with us!

      Reply

  • Ruth Martin
    September 7, 2020

    Has anyone ever tried to do this with a larger bird, say a turkey? Wonder how a 12 lb or so turkey would turn out. Any thoughts?

    Reply

    • Natasha's Kitchen
      September 7, 2020

      I haven’t tried that yet, maybe others here can share their experience?

      Reply

  • Debi
    September 5, 2020

    I make spatchcock chicken frequently. I prefer to purchase it spatchcooked. Butcher takes more bones out under the breasts and it’s prettier and easier to portion out. This is a great recipe! Sheet pan dinners are my fave!
    Thx Natasha. I’m a fan!

    Reply

    • Natashas Kitchen
      September 5, 2020

      That’s a great idea! Thank you so much for sharing that with me!

      Reply

  • Victoria
    September 3, 2020

    I would like to make this but don’t have a whole chicken. Would this work with just pieces? I have about 1.5 pounds of drumsticks and 2.2 pounds of thighs. Planning to put baby carrots and red potatoes as per recipe(no Brussel sprouts). Do I need to adjust temperature or cooking time? Tried so many of your other recipes and love them! Thanks.

    Reply

    • Natashas Kitchen
      September 3, 2020

      Hi Victoria, that should work! 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!

      Reply

  • Connie
    August 19, 2020

    This was my first try at Spatchcock Chicken and I have to say….”Winner, Winner, Chicken Dinner”!!! Thanks for giving us this recipe. By the way, I really enjoy your videos!!

    Reply

    • Natashas Kitchen
      August 20, 2020

      You’re welcome! I’m so happy you enjoyed it, Connie!

      Reply

  • Stephanie
    August 18, 2020

    Can I put this on the bbq?

    Reply

    • Natasha's Kitchen
      August 18, 2020

      Hi Stephanie, I have not tried using this recipe on a bbq grill to advise if it would bring out the same result.

      Reply

  • Susan
    August 16, 2020

    This recipe was good but I can never make it again. It created so much smoke it set off every smoke alarm in my house.

    Reply

    • Natasha
      August 17, 2020

      Hi Susan, I’m glad you enjoyed the recipe. I haven’t had that experience. That could happen if foods are too close too the broiler or leaving the broiler on too long.

      Reply

    • Laura Wilson
      October 12, 2020

      You have to have windows open and exhaust fan running 🙂
      This happens whenever I roast chicken with skin.

      Reply

  • Lori
    August 5, 2020

    So tender, juicy and flavorful!
    The lemon and garlic placed under the chicken steams right into the chicken. Tossing the potatos and carrots in olive oil
    S & P, also gives it a crispy brown glaze.

    Reply

    • Natasha's Kitchen
      August 5, 2020

      Wow your description is feedback is just great. Thank you for sharing that with us, Lori!

      Reply

  • Liena
    July 22, 2020

    Love it! came out perfectly especially since I followed the tip for letting the Chicken come to temperature before backing.

    I only had carrots and sweet potatoes which I sliced into wedges and they cartelized, so yummy!

    Reply

    • Natashas Kitchen
      July 22, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Jacqui
    July 21, 2020

    Oh So Delish!
    Be aware that just the veggie prep will take about 15 mins.
    The herb butter about 6-7 mins.
    The chicken prep about 10 mins.
    Putting it all together in the pan another 5 mins.
    The true prep time is 30-35 mins. maybe longer.
    You may also not get the nice crispy skin unless you have a convection oven but the taste is superb.

    Reply

    • Natashas Kitchen
      July 21, 2020

      Thank you so much for sharing that with us Jacqui!

      Reply

  • Jennifer Lynch
    July 20, 2020

    Excellent! New favorite way to cook a whole chicken, my mother who hates Brussels sprouts actually liked them like this too!

    Reply

    • Natashas Kitchen
      July 20, 2020

      That’s just awesome Jennifer! I’m so happy you both enjoyed this recipe!

      Reply

  • Twila Creech
    July 15, 2020

    Can’t even watch videos because if ads. Would have liked to watch before trying to make this. Guess I will find another site without stupid ads.

    Reply

    • Natasha's Kitchen
      July 15, 2020

      Hi Twila, Thank you for sharing your concerns and feedback.

      The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes.

      I appreciate your feedback and I hope you love every recipe you try.

      Reply

  • evelyn
    July 12, 2020

    Made the chicken today . it was the best ever like all your other recipes. thanks natasha
    Every

    Reply

    • Natasha's Kitchen
      July 12, 2020

      You are very welcome! Thank you for sharing that with us.

      Reply

  • Karen
    July 8, 2020

    This is fantastic! Made it last night and used veggies I had on hand; Potatoes, carrots, zucchini and an Asian eggplant (I did sprinkle extra seasonings on them, as well as s&p).My son said it was the first time he liked the veggies more than the meat, although the meat was delicious. Definitely will be making this regularly. Thank you for a great recipe!

    Reply

    • Natashas Kitchen
      July 8, 2020

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Deneen Morris
    July 3, 2020

    I am so happy that I started following you. My family loved the chicken. Yum yum on the veggies.

    Reply

    • Natashas Kitchen
      July 3, 2020

      I’m so glad you discovered our blog, Deneen! Thank you for that great review!

      Reply

  • Rob Feingold
    July 3, 2020

    Hi Natasha,
    My wife and I love so many of your recipes.
    My friends are coming over for dinner and I want to make the spatchcock chicken but one of them is allergic to garlic. Ugh!! How can one survive without garlic?
    Is there a substitute that I can use?
    Thanks,
    Rob

    Reply

    • Natasha
      July 4, 2020

      Oh bummer! I’m sorry to hear that. You might try a little onion powder instead of garlic.

      Reply

  • Cristina
    July 1, 2020

    Hi Natasha! I have a 3.6 lb chicken. Can you please tell me approximately for how long I should keep the chicken in the oven? Would 35 min be good? I do not have an instant thermometer! Thank you! I am a big fan of all your recipes!!! Greetings from Moldova!

    Reply

    • Natasha
      July 2, 2020

      Hi Cristina, that sounds about right 35-40 minutes, but I would definitely check with some kind of meat thermometer. The kind that is safe to leave in the oven would also work well. You will also have to keep an eye on your vegetables to make sure they cook through properly.

      Reply

  • Jen
    June 30, 2020

    Question. I’ve been wanting to try this but I absolutely LOATHE brussel sprouts. However, my partner loves them. If I were to confine all the sprouts to one area of the baking sheet, would they contaminate (yes, contaminate 🙂 the rest of the ingredients or would the rest of the food remain free of any brussel sprout terribleness?

    Reply

    • Natasha
      June 30, 2020

      Hi Jen, The other veggies will not taste like brussels sprouts but you can put them in the corner if you are concerned.

      Reply

  • Gillian Metcalf
    June 29, 2020

    This is our new ‘Go To’ dinner. We love it and might never roast chicken any other way again.
    Have passed it on to everyone I love.

    Reply

    • Natashas Kitchen
      July 1, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Karen
    June 12, 2020

    This was so delicious and easy to make. I took out the giblets and cooked them down with the spine and made gravy. The skin was crispy and the meat was juicy. I’ll forever be roasting chicken this way.

    Reply

    • Natashas Kitchen
      June 12, 2020

      Sounds like you found a new favorite Karen! Thank you for that great review!

      Reply

  • Nico
    June 11, 2020

    This chicken recipe it’s simply perfection!!! The chicken turned out so juicy and flavourful!!! Loved it!!! It’s a keeper for our family meals for sure. Thank you Natasha for another amazing recipe!

    Reply

    • Natashas Kitchen
      June 11, 2020

      I’m so glad you enjoyed that Nico! Thank you for that great review!

      Reply

  • Janet
    June 4, 2020

    I made this using a Cornish game hen for husband and I. It was wonderful! The flavored butter sauce placed under the skin and on the hen made all the difference. It was a perfect meal with potatoes and carrots.

    Reply

    • Natashas Kitchen
      June 4, 2020

      That’s so great! I’m so happy you enjoyed that.

      Reply

  • Linda
    June 1, 2020

    Could this recipe be used with bone in skin on chicken thighs? I love the thighs, but not so much the breast.

    Reply

    • Natasha
      June 1, 2020

      Hi Linda, that should work, but I would double-check the internal temperature as it may cook a little faster.

      Reply

  • Erin
    June 1, 2020

    This chicken is amazing! Came out so juicy and flavorful! The whole family loved it!

    Reply

    • Natashas Kitchen
      June 1, 2020

      That’s just awesome Erin! Thank you for sharing that amazing review!

      Reply

  • Jesse
    May 31, 2020

    Sounds delicious, gonna try this out tomorrow night! No doubt it will be fabulous as with all the other recipes I’ve tried from you!

    Reply

    • Natasha's Kitchen
      May 31, 2020

      Sounds like a great plan. I hope you love it!

      Reply

  • Tim
    May 28, 2020

    Made this last week for a couple of friends. It was so good decided to make again tonight! Never knew cooking a whole chicken was so easy and more important tasted so good. Thanks for the recipe and video. Keep’m coming!!

    Reply

    • Natashas Kitchen
      May 28, 2020

      You’re welcome, Tim! I’m so glad you enjoyed that!

      Reply

  • Carmen
    May 27, 2020

    SO GOOD!!! best whole chicken I have made! it does take a little over an hour though…the meat was still raw at 45 minutes.

    Reply

    • Natashas Kitchen
      May 27, 2020

      I’m so glad you enjoyed this Carmen! Thank you for sharing that great review with us!

      Reply

  • Zovi Lawo
    May 21, 2020

    I made the spatchcock chicken and it was delicious. My family fell in love with it!

    Reply

    • Natasha's Kitchen
      May 21, 2020

      So great to hear that you enjoyed this recipe. I hope you and your family will love every recipe that you try!

      Reply

  • Alicia
    May 19, 2020

    Excellent recipe!!! I tired this with a 6 lb chicken and without the veggies ( cooked those separately) and it came out perfectly ( time was adjusted to a little longer given the bigger weight size). Highly recommend – so tasty and quick to make!

    Reply

    • Natasha's Kitchen
      May 20, 2020

      Thank you so much for your good comments, Alicia. It makes me so happy that you are satisfied!

      Reply

  • Claudia
    May 17, 2020

    Chicken was good, but cooking time a little off. Carrots were not cooked and chicken needed at least 20 more minutes. Was a little off for company and w3 ate late. I would have liked a crispy skin, but this doesn’t crisp unless you broil. I’ll make adjustments,but timing off. I love most recipes and always go to yours first, but this not sure

    Reply

    • Natasha
      May 17, 2020

      Hi Claudia, 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!

      Reply

      • Claudia
        May 18, 2020

        Thank you. Will make again and adjustments. Whole Foods sells an already spatchcocked chicken. I did make your Beef Stroganoff last week and it was perfect. Have a great day.

        Reply

    • Alicia L
      May 21, 2020

      Thanks for the recipe. It was delicious. As you said, the veggies are just as good.
      Love your recipes.

      Reply

      • Natasha's Kitchen
        May 21, 2020

        I’m glad you loved it, Alicia. Thanks for your excellent review!

        Reply

  • Baby Zoo
    May 14, 2020

    I made this last week, followed all instructions dc m except I made my own garlic herbed butter and poured some white wine over the entire chicken…OMG, this was SO GOOD!! It was much easier to remove the spine than I anticipated. My bird was just over 5lbs and I cooked it for 45 min, removed it from oven and did a temp check, it was perfect! I didn’t have veggies or potatoes to add to the chicken, unfortunately.

    I will DEFINITELY make this again!

    Reply

    • Natashas Kitchen
      May 14, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Curt M
    May 13, 2020

    That chicken looks amazing. Gonna have to try that. Must be tertific with pheasant.

    Reply

    • Natashas Kitchen
      May 13, 2020

      I hope you love this recipe Curt!

      Reply

  • Christine
    May 9, 2020

    Hi! I am planning to make this tomorrow. I have made it once before with a 4lb chicken but tomorrow I have one that’s nearly 8 pounds. What adjustments should I make for the size difference? Thank you!

    Reply

    • Natasha
      May 11, 2020

      Hi Christine, it will take significantly longer to bake an 8lb chicken so you might consider putting your vegetables on a separate roasting pan and remove them from the oven when they are finished roasting. Also, I highly recommend using an oven-safe thermometer to gauge when to remove your chicken.

      Reply

  • Leslie
    May 9, 2020

    I buy my whole chickens cut up into 8 pieces, you think it could still work?

    Reply

    • Natasha
      May 9, 2020

      Hi Leslie, it would probably bake faster and the skin wouldn’t hold the butter as well since you can’t stuff it underneath, but I think that could work.

      Reply

  • Laurie McConnell
    May 6, 2020

    My husband who is so…, picky gave it a thumbs up. I thought it was absolutely delicious. It was so juicy and full of flavor! Thank you!

    Reply

    • Natasha's Kitchen
      May 6, 2020

      So glad to hear that Laurie. Thanks for your great feedback!

      Reply

  • Sue
    May 2, 2020

    Best. Chicken. Ever.

    Reply

    • Natasha's Kitchen
      May 2, 2020

      Thank you!

      Reply

  • Sandra
    April 30, 2020

    Made this for my parents and brother and they devoured it! The recipe was so easy and the instructions on how to cut the chicken were very clear.
    I love your blog! My sister and I also did the lasanga, the molten cake, filet mignon. Everything was so amazing!

    Reply

    • Natasha's Kitchen
      April 30, 2020

      That is so awesome, thank you for sharing that with us Sandra. I’m so happy to know that you have loved all the recipes that you tried.

      Reply

  • Mary Smith
    April 26, 2020

    Natasha, I dearly love your recipes and I have tried quite a few. This recipe was very good, but the vegetables were not as tender as I would have liked. I would suggest baking the vegetables in a different pan , covered with foil. They were much more tender and flavorful.

    Reply

    • Natasha
      April 26, 2020

      Hi Mary, thanks for sharing your tip. It would also help to make sure the vegetables are cut smaller. If they are cut too large, they can take longer to roast.

      Reply

  • Maria G
    April 25, 2020

    If I could give this 20 stars, I would. Love the step-by-step on how to prep the chicken. The seasoning and instructions are SPOT ON. Perfect recipe just as is. Mine turned out amazing! Perfect color, smelled up my whole house. My family loved it!

    Reply

    • Natashas Kitchen
      April 25, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Ann
    April 20, 2020

    Fabulous recipe – I cheated & for my butcher to spatchcock the chicken & kept the bones to make chicken in slow cooker overnight.
    Took advice from another review & added parsnip & red onion.
    Smells amazing too.
    Thanks for the recipe 👍

    Reply

    • Natasha's Kitchen
      April 20, 2020

      That’s nice, thank you for the tip!

      Reply

  • Chat
    April 20, 2020

    I’ve done this a few times now and it’s always a winner, easy and yummy.

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Sounds like this has become one of your favorites. Thanks for sharing!

      Reply

  • Natalie
    April 18, 2020

    This chicken came out amazing. New favorite for the whole family. My husband said it was better than the grilled chicken he had in a fancy French restaurant

    Reply

    • Natashas Kitchen
      April 18, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Jonah
    April 16, 2020

    Great recipe very simple but offers a lot of customization with the compound butter if you want to get creative!

    Reply

    • Natashas Kitchen
      April 16, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

      • Camille
        May 3, 2020

        We grilled the spatchcock chicken outside and it was amazingly good. The video was great and explained everything well. I liked seeing how to lift the skin, insert the lumps of (amazingly tasty) butter and spread it around inside. We just put the chicken directly on the grill, indirect heat, and it was fabulous. I will your full recipe in a pan with vegetables another day.

        Reply

        • Natasha's Kitchen
          May 3, 2020

          Thanks for your great feedback, Camille. Thanks for watching the video and trying out this recipe!

          Reply

  • Cathy Bozzomo
    April 15, 2020

    I made this tonight and it was excellent. So tasty and not difficult to make. Can’t wait to try some of your other recipes!

    Reply

    • Natasha's Kitchen
      April 16, 2020

      Wonderful! Thank you for giving this recipe a try and for your excellent feedback.

      Reply

  • Brian
    April 15, 2020

    Love this recipe, especially the mix that goes under the skin.

    I like to cover the chicken with kosher salt and place uncovered in the fridge to dry out the skin to make it crispier.

    Your videos are fun……..

    Reply

    • Natashas Kitchen
      April 15, 2020

      I’m so glad to hear that! The butter mix is our favorite also! I’m so glad you’re enjoying our recipes, Brian!

      Reply

  • Fritzie Parantar
    April 13, 2020

    I made this 5x now and its really juicy and deliciously yummy..but i brine the chicken first..dont love brussel sprout thou.Thank you natashia for this..GoDbless

    Reply

    • Natasha's Kitchen
      April 13, 2020

      Nice! Sounds like this has become one of your favorite recipes. Thank you for your excellent review!

      Reply

  • Chuck Glowacz
    April 7, 2020

    This chicken came out beyond good! Thank you. I’ve finally found a way to make a roasted chicken thanks to you!

    Reply

    • Natasha's Kitchen
      April 7, 2020

      I love your feedback! Thank you for your great review and I hope you love every recipe that you try.

      Reply

  • Dianne
    April 6, 2020

    Came across this recipe and as we all are trying new recipes with what we have in our pantry and frig. this fit the bill. I also added some argula pesto that I made with my friends bountiful garden overgrown with arugula. Im letting my chicken sit all day in frig with the spread along with my additions… let you know how it tastes… It look delicious!
    just got it out of the oven, sitting but I couldn’t wait…. just one bite …YUmmy!!

    Reply

    • Natashas Kitchen
      April 6, 2020

      Yum! I bet your home smells so good! Thank you for sharing that with me!

      Reply

  • Pamela S Starkey
    April 3, 2020

    Thank you for sharing this recipe, I have made it many times and each time it turns out wonderful, I have shared it with family and everyone loves it.

    Reply

    • Natashas Kitchen
      April 3, 2020

      I’m so glad! Thank you for that great review! I’m so glad you enjoyed it!

      Reply

  • Clara
    March 27, 2020

    Delicious recipe!
    Next time that I’ll make it – it’ll be soon – I ‘ll try to cut the chicken through the middle of the breast – the Portuguese way.
    Thank you for keeping us cooking delicious meals.

    Reply

    • Natashas Kitchen
      March 27, 2020

      I’m so glad you enjoyed that, Clara! Thank you for sharing that review with me.

      Reply

  • Lisa
    March 26, 2020

    Tried this this evening, i had a spatchcock chicken and didn’t want a strong peri peri type flavour that I see so much of, I have to say the flavour wasnt too overpowering, it just seemed to bring the flavour of the chicken out with a beautiful burst, have definitely kept a note of this and will use again thankyou

    Reply

    • Natashas Kitchen
      March 26, 2020

      You’re welcome! I’m happy you enjoyed this recipe

      Reply

  • Bill Snyder
    March 23, 2020

    It is in the oven again as I am dictating this. A month ago chickens were on sale at the grocery store oh, so I bought it and put it in the freezer. Forgot it was there! With the stores currently cleared out of lots of food, I found carrots, red beets and golden beets, turnips, and Brussels sprouts. No room for the potatoes! And yes, replying to the comment above, I think I washed my hands at least 15 times! LOL! That is a good reminder, especially in these times.

    Reply

    • Natashas Kitchen
      March 23, 2020

      Great reminder! I’m so glad you found that sale and bought a few while they were still in stock!

      Reply

  • Marisa
    March 22, 2020

    Looks great. I will be trying this tonight. However my immediate observation on watching the video, is that its okay to touch raw chicken with your hands when proper hand washing is applied, but I suggest that everyone should really remove their rings and watches if possible. Keep safe.
    Thank you.

    Reply

    • Natasha's Kitchen
      March 23, 2020

      Thanks for your reminder, Marisa. That is noted and appreciated!

      Reply

  • lililianne
    March 21, 2020

    Hello. it was great. thanks you very much for the recipe. i make it again tonight in holland!

    Reply

    • Natashas Kitchen
      March 21, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Christina
    March 17, 2020

    This was absolutely delicious! The herb butter made all the difference. I added thyme as well since I needed to get rid of it. I also added celery to the veggie mix since I needed to get rid of that as well. Nothing better than a roast! Thank you

    Reply

    • Natashas Kitchen
      March 17, 2020

      Your welcome! I’m so glad you enjoyed this recipe Christina!

      Reply

  • Alma
    February 24, 2020

    Loved this easy dish. The instructions for prepping the chicken excellent. I added parsnips and onions to the veg. Delicious and only one oven tray to wash.

    Reply

    • Natasha's Kitchen
      February 24, 2020

      Thank you so much for sharing that with me, Alma and for giving great feedback! I hope you love every recipe you try!  

      Reply

  • david
    February 17, 2020

    Do you bake regular or convection

    Reply

    • Natasha
      February 17, 2020

      Hi David, we bake regular, not convection. I will always specify if it is anything besides regular bake mode.

      Reply

  • John MacLeod
    February 12, 2020

    I have made this recipe 4 times now and followed it to a tee….absolutely delicious. Thank You Natasha

    Reply

    • Natashas Kitchen
      February 12, 2020

      That’s just awesome John! Thank you for that wonderful review! It sounds like you found a new favorite.

      Reply

  • Molly
    January 29, 2020

    Amazing. Clear instructions on butterflying which was great! I went a little overboard on the garlic but nobody in my house minds I appreciate the tips about leaving the chicken out and also what size to use… my chicken was perfectly cooked and tender. Finally, I did increase the heat to 500 degrees and bake for 45 minutes, which helped the skin crisp up I thought

    Reply

    • Natashas Kitchen
      January 29, 2020

      That’s so awesome, Molly! We love garlic around here so the more the better! I’m so glad you enjoyed this recipe!

      Reply

  • Wendy Maslechko
    January 24, 2020

    I’ve made this dish a few times and the chicken never comes out crispy. It seems to steam in the vegetables rather than bake. The flavour of the chicken is amazing and the vegetables are delicious, but the chicken skin stays white. I tried broiling it to add some colour but that didn’t really work.
    I’m making this dish again tonight but with the chicken only. I’ll cook the vegetables separately tomorrow.

    Any suggestions for me?

    Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Wendy, I haven’t had that experience to advise otherwise since it worked great with the vegetables. Are you using a flat sheet pan? Is it larger in size so everything is not too crowded? One of our readers wrote that it took a little longer for their chicken to darken but it worked out in the end. I hope that helps.

      Reply

    • Molly
      January 29, 2020

      Wendy, I made this last night but increased the heat of the oven to 500 degrees and baked for 45 minutes. It was perfect! Also, are you rubbing butter under AND over the skin? That always helps for me! Also, smaller veggie pieces helped make them super crispy

      Reply

    • Pat Hatwell
      February 14, 2020

      WOW… so delicious… Made this for dinner tonight, using skin on, bone in thighs and fingerling potatoes. So yummy! My house smells so good too…..

      Reply

      • Natashas Kitchen
        February 14, 2020

        Oh I bet it smells amazing! Thank you for sharing that awesome review with me!

        Reply

    • Pat Gatwell
      February 14, 2020

      Wendy, are you setting the oven at 425? Also don’t cover the pan, it will then steam…

      Reply

  • Mae
    January 18, 2020

    Can I make this in my crock pot?

    Reply

    • Natashas Kitchen
      January 18, 2020

      Hi Mae, I’m not sure this would have the same effect. Without trying it I’m unable to advise. If you experiment, let me know how you liked the recipe

      Reply

    • Joseph
      January 19, 2020

      no it would be a whole new recipe ,,from roasting to basically poaching no browning veggies would be mushade it would make a great tortilla soup base ?????? and after removing meat from bones return them to crock pot add a box of chicken stock slow cook over night and great stock for a soup ,rice or a great gravy just thicken some and pour over mashed potatoes ,

      Reply

      • joseph
        January 19, 2020

        add the da bones back not the meat use the meat for quesadillas chicken salad breast meat sliced reheated in the sauce just made with smashed or whipped potatoes sliced steamed carrots any green veggie

        Reply

  • Jesse Martinez
    January 14, 2020

    you have wonderful recipes, 1 thing always get me. what chicken to use for the best out come of recipe… like… What’s the Difference Between Broilers, Fryers, Roasters & Other Sizes of Chicken?

    Reply

    • Natasha
      January 14, 2020

      Hi Jesse, the best way to gauge is by the weight of the chicken. Here is a great article that differentiates all of the different types and sizes of chickens.

      Reply

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