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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.

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.

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

4.96 from 93 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
Calories: 523 kcal
Servings: 6 people

Ingredients

Ingredients for Spatchcock Chicken Recipe:

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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • Patti cox
    January 12, 2020

    I tried the shrimp fried rice and it was easy and delicious. Thank you so much L Reply

  • Valerie
    January 11, 2020

    I’ve made this twice in the last 6 weeks and each time the results were phenomenal. I no longer need to purchase the Costco cooked roasted chicken for juicy chicken. I love that I can make at home. I also love the tasty veggies. My 2nd time making this dish I substituted the white potato for sweet potatoes and that too came out delicious. Family loved it! Reply

    • Natashas Kitchen
      January 11, 2020

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

  • Rory Bolender
    January 11, 2020

    Hi,
    Can you dry brine the already spatchcocked bird overnight and then do the recipe as written? I’ve had such good results from brining chicken in other recipes. Reply

    • Natashas Kitchen
      January 11, 2020

      Hi Rory, I haven’t tested that with a brine to advise. If you experiment, let me know how you liked the recipe. Reply

  • Art P
    January 1, 2020

    I would like to add a sixth star. We (8 of us) just finished dinner and it was soooo amazing. I had to do it in 2 trays, the second with three thighs. The only problem was that the veggies were all consumed. Next time I will add more of them, especially the Brussels sprouts. Everything was cooked to perfection at 475/45 min, 165 meat temp. Thanks Reply

    • Natasha
      January 1, 2020

      Thank you so much for that sixth star! I’m so happy you all loved the spatchcock chicken. I agree the brussels sprouts are my favorite! Reply

    • Angela Bryant
      January 8, 2020

      Hi there – are you saying that you cooked it at 475 instead of 425 degrees? Thanks! Reply

  • Dawn
    January 1, 2020

    Planning on making this tomorrow , but before I do, is there a lot of grease spitting from the pan. I have an ultra sensitive smoke alarm and the last time I tried baking chicken parts at a high temp the alarm drove us crazy. Thanks for the info. Reply

    • Natasha
      January 1, 2020

      Not normally – I haven’t had that issue. You might avoid broiling at the end though just in case.  Reply

  • John Rohrer
    December 28, 2019

    Bravo Natasha,
    I am presently using your recipe for
    Spatchcock chicken.
    I am a retired fireman and I have cooked many meals for hungry firefighters, I only wish I had your recipe for Spatchcock chicken, back in the day.

    Keep up the good work. Reply

    • Natashas Kitchen
      December 28, 2019

      Awww that’s the best! Thank you so much for sharing that with me. Reply

  • Art |Pietropaolo
    December 23, 2019

    I am anxious to try this recipe after the holidays. Can this recipe be used in a convection oven as air fried? Reply

    • Natasha
      December 23, 2019

      Hi Art, I honestly haven’t tested it that way so I can’t give you precise instructions. It will bake faster in a convection oven. The typical recommendation is to reduce the oven temperature by 25 degrees Farenheight to get a comparable timing as with a conventional oven. Reply

  • Karen
    December 16, 2019

    The chicken was delicious. My beautiful organic Brussels sprouts were, however burned to an unrecognizable burned crisp. I am an accomplished cook and should have known better. There is no way that such a delicate vegetable could have survive so much heat. I don’t know what you were thinking to suggest this. Reply

    • Natasha
      December 17, 2019

      Hi Karen, 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 do love those Brussels! Reply

  • Kendall
    December 5, 2019

    HI, we’ve made this twice, and the chicken is excellent. But, our veggies get mushy from the juices that run out of the chicken. How do you keep your veggies crisp? Reply

    • Natashas Kitchen
      December 5, 2019

      Hi Kendall, I haven’t had that happen as they normally crisp up towards the end. Did you alter anything in the recipe? Or is it possible the pan you are using is much smaller? Reply

  • Kathy
    December 2, 2019

    Hi. Made this last night. Meat was beautiful and moist…cooked perfectly…but the skin did not brown and the vegetables, while cooked, did not brown either. Wondering if I had it on the wrong rack in the oven? I have two ‘middle’ racks, one lower down and one higher up. Suggestions? Reply

    • Natasha
      December 2, 2019

      Hi Kathy, not all ovens are created equal – some force air from the back, some heat from the top and some from the bottom and some from both. If you are looking to get a more caramelized golden color on top, the easiest way to do that without overcooking the meat is to set the oven to broil for 3 minutes or until the desired color is reached on the skin. Keep the chicken in the center of the oven so it doesn’t burn and keep an eye on it. The way I gage the center is different for different recipes. I like to make sure the actual food is in the middle of the oven. If it’s a larger item or pot or roast, the rack would be a little lower so the food can be in the center. I hope that makes sense. Reply

      • Kathy
        December 2, 2019

        Thanks very much, Natasha! I’ll definitely be making this again soon, as the meat really was so moist and flavorful…I will take your advice and try the broiler for a few minutes at the end. Cheers! Reply

  • Tara
    November 30, 2019

    First time preparing chicken spatchcock style and it was a winner! My hubby gave it a “10”. My favorite was the potatoes- so crispy and flavorful! Thanks for a delicious recipe! Reply

    • Natashas Kitchen
      December 1, 2019

      You’re welcome, Tara! I’m so glad you enjoyed it! Reply

  • Liene
    November 27, 2019

    Made this yesterday for me and my boyfriend. Turned out perfect! Thank you for the recipe! Chicken breasts were juicy and flavourful. We ate 3/4 of the whole thing in just one dinner And the herb butter is also perfect in toast  Reply

    • Natashas Kitchen
      November 27, 2019

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

  • Bri
    November 26, 2019

    All I have is salted butter, would that still be ok? Reply

    • Natashas Kitchen
      November 26, 2019

      Hi Bri, salted butter will still work fine for the rub. I hope you love the recipe! Reply

  • Dave
    November 16, 2019

    Just made this:

    1 – The smell of the herbed butter is fantastic while mixing it.
    2 – The aroma of the final product is amazing, it fills the house. Even if you not hungry, you will eat.
    3 – The flavor and moistness of the chicken is spot on.
    4 – The vegetables caramelized and tasted really good. The charred pieces were exceptionally tasty.

    This is a keeper, very easy to make.

    I doubt I will prepare baked chicken any other way.

    Do not leave out the lemon, it compliments the dish. Reply

    • Natashas Kitchen
      November 17, 2019

      I’m so happy you enjoyed that. Thank you for sharing your wonderful review, Dave! Reply

  • Angela Bryant
    November 15, 2019

    Do you have any other spatchcocked recipes coming up? This was GOOOOOD! Reply

    • Natashas Kitchen
      November 15, 2019

      Thank you for that suggestion, Angela! I’m so glad you enjoyed this recipe! Reply

  • YVONNE M KING
    November 15, 2019

    do you do KETO RECIPES Reply

    • Natashas Kitchen
      November 15, 2019

      Hi Yvonne, some of our recipes like these are keto-friendly or can be made keto-friendly. Often times you will find our readers leaving tips in the comments on how to make them Keto. I hope that helps. Reply

  • danny winn
    November 9, 2019

    Could you do this with turkey ? Reply

    • Natasha
      November 9, 2019

      Hi Danny, I have seen it done so I would say yes but the instructions would be slightly modified. I would probably still opt for using the shield cover like I used in our classic turkey recipe to keep the breast meat from drying out. Reply

  • Todd Rearick
    November 9, 2019

    This is hands-down my new favorite way to roast a chicken. The one-pan meal is just perfect…all the veggies and the chicken together..it’s so easy and amazing everytime. Thank you so much! Reply

    • Natashas Kitchen
      November 9, 2019

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

  • Calista Longmire
    November 4, 2019

    great! Very good chicken recipe Reply

    • Natashas Kitchen
      November 4, 2019

      I’m so glad you enjoyed that. Reply

  • jamesOliver
    November 1, 2019

    today i will cooking chicken kabab but when i see your Spatchcock Chicken recipe, its very inspiring me so i changed my mindset and i will trying your recipe. Reply

    • Natashas Kitchen
      November 2, 2019

      I hope you love this recipe, James! Reply

  • Melissa
    October 30, 2019

    I love this recipe! In fact, I”m making this right now! I have green beans, fresh, carrots, and a couple red potatoes. I make this at least once a month. thank you so much, for sharing this recipe Reply

    • Natashas Kitchen
      October 31, 2019

      That’s so great! It sounds like you have a favorite on our blog! Reply

  • Ashley
    October 30, 2019

    Another dinner for the books! Loved this. Easy and flavorful. I paired it with your green bean casserole recipe and used the chicken drippings to make chicken gravy. Thank you, Natasha! Reply

    • Natashas Kitchen
      October 30, 2019

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

  • Barbara Givens
    October 28, 2019

    I really love this recipe. However I have been putting the chicken straight onto the charcoal grill but not directly over the fire but to the side. Makes it smoked and sooo juicy. Veggies in aluminum foil if you want. Reply

    • Natashas Kitchen
      October 29, 2019

      Thank you so much for sharing that with me. Reply

  • Deborah Taylor
    October 28, 2019

    I just prepared this for our dinner and let me assure all it is now one of my favorite dishes and will be on rotation here! Very flavorful and yummy, especially those candies brussel sprouts! Don’t omit those or the red potatoes!
    I love all your recipes have tried and your videos. Keep up the awesome work! I’m a big fan. I also share your recipes with links when make them on my foodie fbk page (real food by a southern bred girl) and fbk personal page for all my friends/family whom cook tested and tried recipes. Huge THANK YOU! Reply

    • Natashas Kitchen
      October 28, 2019

      You’re so welcome, Deborah! I’m so happy you enjoyed that, thank you for that wonderful review!! Reply

  • Carol C
    October 24, 2019

    Winner winner MY chicken dinner tonight lol! It smells sooo good! It’s in the oven now and I just love a good roasted flavorful chicken! I enjoy watching you cook and of course eating your amazing food! Thank you Reply

    • Natashas Kitchen
      October 24, 2019

      That’s so great, Carol! I can imagine how good it smells! Thank you for the wonderful review! Reply

  • Colleen
    October 20, 2019

    Delicious!! Reply

    • Natashas Kitchen
      October 20, 2019

      I’m so glad you enjoyed it! Reply

  • s coe
    October 8, 2019

    Made this twice as I have had good luck with your recipes. Used different organic chicken brands as the first was tough……second was about the same…kind of bland also anyway not a keeper as many others of yours are Reply

    • Natasha
      October 8, 2019

      This is one of our top rated recipes and I am always happy to help troubleshoot – it could be due to using a smaller chicken. Some organic chickens can be smaller in size which would require less cooking time or they can get dry and overcooked. I highly recommend using an instant read thermometer to test for doneness since chickens can vary in size. I hope that helps for next time! Reply

  • Adrian Brancus
    October 6, 2019

    Made this today for my folks, as well as the Chocolate Cake recipe on your site.

    Crunchy on the outside, moist and full of flavor on the inside.

    Awesome stuff, thanks again for that.

    Kr,
    Adrian Reply

    • Natashas Kitchen
      October 7, 2019

      I’m so glad you enjoyed it! Reply

  • Brandi
    October 2, 2019

    I followed your recipe and it came out a family favorite. I used zucchini instead of Brussel sprouts though!! Simple and delicious. Thanks wish I could post a pic!! Reply

    • Natashas Kitchen
      October 2, 2019

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

  • dmp
    September 23, 2019

    My potatoes are always still hard after 45 minutes, they seem to need at least an hour. They are not huge potatoes and I did quarter them. Any suggestions so everything is ready at the same time? Reply

    • Natashas Kitchen
      September 24, 2019

      I haven’t had them rock hard at that point. Was anything or altered in the recipe? Were the potatoes you used possible different type?  Reply

    • Joseph
      October 17, 2019

      hi there ,dmp bet you used russet, baking potato , she used small red potatoes ,,, bakers are more starch laden take longer to cook Reply

  • Sandra R.
    September 23, 2019

    What if I only have chicken leg quarters and bottled lemon juice? What changes or substitutions should I make? Reply

    • Natasha
      September 23, 2019

      Hi Sandra, that should still work well with leg quarters. I would double-check with an instant-read thermometer to make sure it reaches the correct internal temperature – it may finish baking a little faster depending on the size of your chicken leg quarters. Reply

  • Jill
    September 8, 2019

    Made this for dinner tonight. My husband took a picture of his plate of food and said it was almost too pretty to eat. Then he mmm-ed through the whole meal.
    This was a winner and I will definitely make it again. Perfection! Reply

    • Natashas Kitchen
      September 9, 2019

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

  • Gregory Lake
    September 2, 2019

    Check out the Creole Butter in this recipe for a Thanksgiving Turkey that I saw in Bon Appetit magazine many years ago . The recipe Leslie from Texas is claiming as her own . The butter mix would work well with your chicken and this is an unbelievably tasty Turkey for Thanksgiving . Add this stuffing and you will be in food Heaven
     Reply

    • Natashas Kitchen
      September 2, 2019

      Thank you so much for sharing that with me. Reply

      • Gregory Lake
        September 2, 2019

        My smoker will be arriving later this week and your spatchcock chicken shall be one of my first cooks . Your recipes , and I have tried a few , are always simple , well explained and very tasty . Your creamy shrimp alfredo and Zuppa Toscana being 2 of my favorites Reply

        • Natashas Kitchen
          September 3, 2019

          Thank you so much for sharing that with me Gregory! You must be so excited about that smoker! That’s so great! Reply

  • Blue
    August 20, 2019

    Pop those wings tho. Looks weird/cooks weird when they touch the breast. Awesome recipe <3 Reply

    • Natashas Kitchen
      August 20, 2019

      Thank you for that great review Blue! Reply

  • Janeth
    August 10, 2019

    Hi Natasha,
    We cooked this for our dinner this evening and we absolutely loved the flavours. Thanks for this recipe, it’s our first time to try from you but not the last. The chicken was so moist and flavourful and the roasted vegetables are so tasty. My husband normally doesn’t care for chicken breast as he finds it dry, this chicken was anything but. Thanks once again and we look forward to trying another very soon. Reply

    • Natashas Kitchen
      August 12, 2019

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

  • Shannon
    August 7, 2019

    Fantastic. I cooked a 7 1/2lb chicken so I roasted the chicken for 30 minutes before adding the veggies. I then roasted everything for another 45 minutes and it came out perfect. Juicy, flavorful, and so easy. Reply

    • Natashas Kitchen
      August 8, 2019

      That’s so great Shannon! Thank you for that awesome review! Reply

  • Barbara ODay
    August 7, 2019

    Ever since learning about this recipe last year, this is the only way I roast a chicken anymore!! My husband raved and raved about the entire meal and then started asking for it, which he never does!! So not does it make it so easy to clean up with a one pan meal, everything is delicious when cooked this way!!! Thanks so much for the recipe!! Reply

    • Natashas Kitchen
      August 7, 2019

      I’m so happy to hear that, Thank you for sharing that with me! Reply

  • Adrienne Tishko
    July 15, 2019

    Trying this recipe tonight. Love your recipes and videos. Thank you!! Any plans for a cookbook? I would be your first customer!! Reply

    • Natashas Kitchen
      July 15, 2019

      You’re so nice! Thank you. Stay tuned Adrienne! Reply

  • Rosie
    June 30, 2019

    Love your videos! Looking forward to making this recipe on the weekend! Reply

    • Natashas Kitchen
      June 30, 2019

      I hope you love it, Rosie! Thank you for sharing that with me! Reply

      • Angelina
        July 27, 2019

        Very juicy and yummy! This is a keeper;) making this the second time.. in my oven right now Reply

        • Natashas Kitchen
          July 28, 2019

          I’m so glad you enjoyed it! Reply

  • Esther
    June 22, 2019

    I am a huge fan… Your recepies are easy and all from scratch
    My kids love it all
    #1 FAN (S.B., CA) Reply

    • Natashas Kitchen
      June 22, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Elvira
    June 6, 2019

    Hi do you think I can grill the chicken versus bake ? Reply

    • Natasha
      June 6, 2019

      Hi Elvira, I honestly haven’t tried that so you might do some research online as far as grilling temperatures and times and always double check with a thermometer to ensure your chicken is cooked through without over-cooking. My only concern with this particular recipe on the grill is the melting butter might cause flare ups on the grill. Reply

  • Elizabeth
    May 28, 2019

    I plan to make this but I have an eight pound chicken. It will take longer to cook. I a man thinking I’ll want to wait Andy put the veggies in later? Is that what you would recommend? Reply

    • Natasha
      May 28, 2019

      Hi Elizabeth, it will likely take longer to bake so I would highly recommend using an oven-safe thermometer for accurate baking or at least to double check with an instant read thermometer. Reply

  • Tara
    May 20, 2019

    Hi Natasha! This is one of my favorite recipes! I am hoping to cook a 13.5 lbs turkey tonight using this same method. Could you recommend any cooking temperature or time guides for me to spatchcock a turkey? Reply

    • Natashas Kitchen
      May 20, 2019

      Hi there Tara, I have not tested this with a Turkey but I can imagine how delicious that would be! Being a 13.5-pound turkey I imagine it would take 1.5 hours plus to cook through. Just be sure the thickest part of the thigh reaches 165°F. I would set the oven temperature anywhere from 425-450. I haven’t tested that myself but I think it could work and if you experiment I’d love to know how you like that recipe. Reply

      • Adrian De La Cruz
        November 28, 2019

        I spatchcock my thanksgiving turkey. I follow a recipe from a guy on YouTube called Binging with Babish, check it out. I’ll never cook a turkey a different way. Reply

  • waheeda
    May 14, 2019

    Hi – Came across this website and love the receipes – can you use salted butter for the rub – I only buy salted – but if I cant I will buy unsalted. Reply

    • Natasha
      May 14, 2019

      Hi, salted butter will still work fine for the rub. I hope you love the recipe! Reply

  • Kim Lamb
    May 11, 2019

    This is the best!! I’m making this for my mom for Mother’s Day dinner!! 😊 Reply

    • Natashas Kitchen
      May 11, 2019

      That’s so great, Kim! This will be perfect for Mother’s Day! Reply

  • Pamela
    April 29, 2019

    This looks so tasty 😋 I’m going to try this week! Thank You 😊 Natasha Reply

    • Natashas Kitchen
      April 29, 2019

      I hope you love it Pamela! I look forward to your feedback! Reply

  • NyxErebus
    March 31, 2019

    Just made this tonight and it’s been roommate approved! Everyone loved it! Will definitely make again. It came out beautifully with crispy, golden skin. Reply

    • Natashas Kitchen
      March 31, 2019

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

  • Barbara Ferreira
    March 31, 2019

    i love all your receipes, your step by step instructions make me seem like a good cook, so easy to follow, and you are so inspiring and fun Reply

    • Natashas Kitchen
      March 31, 2019

      You’re so nice! Thank you! Reply

  • Debbie McNeely
    March 23, 2019

    Love all your recipes!! The best food videos on Facebook!!! I just suscribed!!! Reply

    • Natashas Kitchen
      March 23, 2019

      I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂 Reply

  • Barbara Alves
    March 13, 2019

    Hi, I was hoping to use this recipe for 5 hungry adults which would mean either a much larger chicken or 2 chickens. What would you recommend for cooking time for a 6 lb chicken? Reply

    • Natashas Kitchen
      March 13, 2019

      Hi Barbara! One of our readers wrote ” I cooked a 6.5 lb chicken and it took almost two hours. Not sure if my oven is going or what. That said, my husband and two adult sons ate the whole thing and my little Maltese and two rescue cats whined until we fed them the leftover scraps. Thanks for the great recipe.” I hope that helps! Reply

  • Stacy Kay
    March 10, 2019

    I made this for our family tonight! They loved it!!!! Next time, I’ll add more carrots! They ended up being everyone’s favorite!!! Reply

    • Natashas Kitchen
      March 11, 2019

      Sounds like you found a new family favorite, Stacy! Thank you for sharing your awesome review with me! Reply

  • Linda Fafnis
    February 26, 2019

    It’s in the oven for the 2nd time tonight. Loved it the first time, and it was even easier this time. So delicious!! Reply

    • Natashas Kitchen
      February 26, 2019

      Wow! Sounds like you found a new favorite! I’m so happy you enjoyed this chicken recipe, Linda! Reply

  • Bill Snyder
    February 24, 2019

    since I discovered this recipe, I make it about once a week. I never make it the same way twice, depending upon which vegetables I want. Beets are the best, and always brussel sprouts. And, of course, the Parts I cut out, become soup. tonight, I have golden beets, red beets, carrots, the last of the red potatoes from the garden, and obligatory brussel sprouts. Picture to follow! Reply

    • Natashas Kitchen
      February 25, 2019

      That sounds amazing, Bill! Sounds like you have a new family favorite! Reply

  • Marisa Gillen
    February 23, 2019

    Delicious. I cooked a 6.5 lb chicken and it took almost two hours. Not sure if my oven is going or what. That said, my husband and two adult sons ate the whole thing and my little Maltese and two rescue cats whined until we fed them the leftover scraps. Thanks for the great recipe. Reply

    • Natashas Kitchen
      February 23, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 I would recommend checking to be sure your oven is calibrated properly, oven temperatures do vary. Reply

    • Marisa Gillen
      February 25, 2019

      PS Placed black truffle butter (D’Artagnon.under skin of chicken with zest, etc. Tasty.
      Reply

  • damien
    February 17, 2019

    Great spatchcock chicken, Natasha! Going to check out the other recipes! Thanks for sharing, and God Bless! Reply

    • Natashas Kitchen
      February 17, 2019

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

  • Irene
    February 11, 2019

    Love this recipe! I add fresh thyme or lemon thyme (about a tablespoon into the butter mix and sparingly around the veggies). This is a staple in our home! Then, I use the instant pot to make broth from the leftover bones/ meat/ neck/etc. for amazing chicken noodle soup the next day! Love your recipes! ❤ Reply

    • Natashas Kitchen
      February 11, 2019

      Thank you so much for sharing that with me, Irene! I’m so happy you enjoyed that! Reply

  • Janice Walker
    January 26, 2019

    Can you cook this in the Instant Pot? If so, what would the settings be? Reply

    • Natashas Kitchen
      January 26, 2019

      Hi Janice, I have not tried that in an Instant Pot so I cannot advise. I looked through the comments and couldn’t find anyone else trying that either. Reply

  • Sandy
    January 22, 2019

    Uhhh DELICOUS!!! I didn’t measure out ingredients and also added some onion powder and paprika to the skin. It was SO SO good! Will definitely be making it again!! Reply

    • Natashas Kitchen
      January 23, 2019

      I’m so happy to hear that! Thank you for sharing that with me! Reply

  • Cathy C.
    January 8, 2019

    Made this spatchcock chicken tonight and we all loved it! Very tender, juicy chicken. My chicken was a bit bigger so I had to cook it longer. Yum! Reply

    • Natashas Kitchen
      January 8, 2019

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

  • Lana
    January 5, 2019

    Thank you, Natasha!
    My husband and my father-in-law were very impressed!!! My husband actually said that potatoes were even better than the chicken, that’s how delicious they were!
    I followed the recipe to the T but everything didn’t fit on one baking sheet (I guess I need to buy a bigger one!) so I used a second one for the veggies and then mixed everything together.
    45 minutes was perfectly sufficient for a 4.70 lb chicken (I used a thermometer to check internal temperature).
    Thank you!!!! Reply

    • Natashas Kitchen
      January 5, 2019

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

  • Jasmine
    December 30, 2018

    Simple to prepare, and so delicious. I made this for a family of 4 and we were practically fighting over those delicious Brussel sprouts. I mean, who does that?! The bird itself was flavoursome and yet surprisingly light. Very moreish and a big hit. I will definitely be making this a again Reply

    • Natashas Kitchen
      December 31, 2018

      I’m so happy you enjoyed that! Thank you for the great review! Reply

  • Eleni
    December 28, 2018

    I made this for Christmas lunch. It was SO delicious! Everything was perfectly cooked and the chicken was so juicy and perfectly seasoned! Definitely making this again. Reply

    • Natashas Kitchen
      December 28, 2018

      Sounds like you found a new favorite! Thank you for sharing that with me! 🙂 Reply

  • Eunice Dowd
    December 23, 2018

    I made this and it was juicy and delicious! I don’t like Brussels sprouts, so I substituted fennel. Yum! Reply

    • Natashas Kitchen
      December 24, 2018

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

  • Ann
    December 19, 2018

    This was absolutely delicious! I made this for a dinner party and all of my guests were soooo impressed! It was easy to make, and quick to cook. The chicken and veggies were done to perfection in 45 minutes, so tender and flavorful. The only thing I would do differently is to prep all of my veggies ahead of time & have them ready to go once my chicken is prepped. Thank you for sharing this great recipe…now I can’t wait to try some of your others! I’m a “follower” now! Reply

    • Natashas Kitchen
      December 19, 2018

      I’m so happy you discovered our blog. Welcome! & thank you for that awesome review!! 🙂 Reply

  • JooJoo
    December 13, 2018

    Simply Delicious!—turned out beautifully and juicy and the vegetables were flavorful and roasted to perfection alongside the chicken. This is a ‘keeper’ for me! Reply

    • Natashas Kitchen
      December 13, 2018

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

  • John
    December 9, 2018

    Delicious. I made this for my family of 5, and the chicken was very moist and skin was nice and crispy. I doubled the garlic because we love garlic. Thanks for the recipe, I’ll be adding this to our favorites. Reply

    • Natashas Kitchen
      December 9, 2018

      I’m so happy you enjoyed that and found a new favorite! Thank you for sharing that with us! Reply

  • Andrea Barber
    December 7, 2018

    I just have to say that you’re adorable and your recipes are so great. This is a family favorite. My teenage son helps me and he’s learning to cook. Thank you for what you do. My family enjoys it. Reply

    • Natashas Kitchen
      December 7, 2018

      That’s so great, Andrea! I’m so happy you are able to cook that with your son! Thank you for that wonderful review! Reply

  • Stephen Boldway
    November 29, 2018

    Great recipe. I used two Cornish Hens instead but WOW 😊 Reply

    • Natashas Kitchen
      November 30, 2018

      I’m so happy you loved that!! Reply

  • Chris
    November 21, 2018

    Thanks so much for sharing this recipe. It has become one of our favorite staples. I make it w/ margarine instead of butter (my daughter has a milk allergy) and the result is effectively identical to the one time I made it with butter. Make sure to halve the Brussel sprouts per Natasha’s images – this helps them burn/caramelize and makes all the difference. Reply

    • Natashas Kitchen
      November 21, 2018

      Thank you for that wonderful feedback, Chris! Reply

  • Jean Miller
    November 7, 2018

    I made this tonight, followed it to a tee, this was the best I ever made! Maybe try it with a turkey this Thanksgiving! Reply

    • Natashas Kitchen
      November 7, 2018

      I’m so happy to hear that! Reply

  • Gigi Lapierre
    November 7, 2018

    veryu tasty! Didn’t have brussel sprouts so used whole shallots. Also a time saver – I happened to have herb butter from Kerry Gold, which worked well. Reply

    • Natashas Kitchen
      November 7, 2018

      I’m so happy you enjoyed that! Thank you for sharing this with us Gigi! Reply

  • Corine
    November 6, 2018

    I just made this tonight and my family can’t stop saying how delicious it was. I don’t like Brussels but I couldn’t get enough of them. The skin was so crispy and the chicken so juicy! Thank you!. Reply

    • Natashas Kitchen
      November 6, 2018

      Thank you for the wonderful review! I’m so happy you enjoyed that. Reply

  • deb c
    October 23, 2018

    I’ve been trying to cook a decent chicken with veggies for 30 years…its always been blah. Tonight was the magical night it all changed! Thank you Natasha for an amazing recipe that is beyond delicious! The spuds were super creamy, the carrots flavorful and the chicken was out of this world. The video made it so easy too. 10 stars! Reply

    • Natashas Kitchen
      October 23, 2018

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

  • Gypsy
    October 17, 2018

    Have you tried this in an air fryer? Reply

    • Natashas Kitchen
      October 17, 2018

      Hi have not. I would love to know how you like it if you experiment! Reply

  • Raymond Gross
    October 12, 2018

    I’ve made a version of this before. Here are a few thoughts. Dust the skin with a mix of salt, pepper and baking powder before cooking. It makes for shatteringly crisp skin. Cook it at 500 instead of 450. And please, please, please, use a meat thermometer. Cooking to time is an educated guess at best. Reply

    • Natashas Kitchen
      October 12, 2018

      Thank you for sharing this with us, Raymond! Reply

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