Spatchcock Chicken Recipe (VIDEO)
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This Spatchcock Chicken recipe is our favorite way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavorful with that garlic herb butter (the same one we use on our roasted turkey!). This one pan chicken dinner is easy and so delicious!
There is no marinating or lengthy prep required. This is simple enough for a busy weeknight but it’s also a crowd-pleaser and perfect for company!
The potatoes, carrots and Brussels sprouts roast along with the chicken. This blend of vegetables bakes to perfection and every bite is supremely flavorful. The potatoes have a crisp salty skin with a creamy inside and these were some of the best tasting Brussels sprouts I’ve tried.
Watch the video on how to Spatchcock a Chicken and prepare this easy one-pan chicken dinner – one of our favorite whole chicken recipes!
Watch how to Spatchcock Chicken Video:
A whole roasted chicken can be tricky because the chicken breast can quickly dry out by the time the dark meat is cooked through, but when you butterfly a chicken (spatchcock), the chicken breast sits lower in the pan on the same level as the legs so it bakes more evenly and results in a juicy, moist and flavorful chicken.
Ingredients for Spatchcock Chicken Recipe:
For this recipe, you will need a 4 to 4 1/2 lb whole chicken. Allow the raw chicken to sit at room temperature for 30 minutes before using for more even baking. The flavored butter is incredible and makes every bite memorable. We it in several of our recipes because it just works. See the full print-friendly list of ingredients in the recipe card below.
Ingredients for 1-Pan Chicken Dinner:
To make this a one-pan meal, we add potatoes, carrots and Brussels sprouts. Everything roasts together and you don’t have to toss or flip anything while it is roasting in that amazing flavored butter.
How to Spatchcock Chicken:
1. (Preheat Oven to 425˚F after step 4) Place chicken breast-side down with the wings/ neck facing towards you. Use kitchen shears to cut through the ribs right next to the spine on both sides to remove spine.** Open the rib cage and use a heavy chefs knife to score down the sternum. This will help to pop out the breast bone and flatten the chicken. Season under the chicken with about 1/2 tsp salt and a pinch of black pepper.
**Keep the spine and bones from the roasted chicken after it is carved and use them for the best homemade chicken bone broth!
2. Flip the chicken over with the breast side up and place on a parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone so the chicken lays completely flat. You want it to lay flat so all parts of the chicken bake evenly. Separate the skin from the meat over breast, thigh and drumstick areas.
3. In a small mixing bowl, combine the flavored butter ingredients and mash together with a fork for a couple of minutes until most of the lemon juice is incorporated into the butter.
4. Spread 2/3 of it under the chicken skin and spread and dot remaining butter all over the chicken.
5. Place prepared vegetables all around the chicken then drizzle all over with olive oil and sprinkle generously with salt and some black pepper to taste.
6. Bake uncovered at 425˚F for 45 minutes or until instant read thermometer registers 160˚F when inserted into the thickest part of the chicken breast. Don’t over-bake or the breast will be dry. Keep in mind the temperature will rise another 5-10 degrees after it comes out of the oven. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.
More One-Pan, Easy Chicken Dinner Ideas:
Here are some of the reader favorite chicken recipes on our blog.
- One Pan Chicken Breast and Veggies Dinner
- Avocado Chicken Salad (Wildly Popular!)
- 15 One-Pan Dinners for Lazy Nights
⬇Print-friendly Spatchcock Chicken Recipe:
Spatchcock Chicken Recipe Video
This Spatchcock Chicken recipe is our favorite way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavorful with that garlic herb butter. This one pan chicken dinner is easy and so delicious!
Ingredients
Ingredients for Spatchcock Chicken Recipe:
- 4 1/4 lb whole chicken *
- 1/2 tsp salt (we used sea salt)
- 1/8 tsp black pepper
Ingredients for Flavored Butter:
- 4 Tbsp unsalted butter softened
- 1 Tbsp olive oil plus more to drizzle
- 1 Tbsp parsley finely chopped
- 2 garlic cloves minced
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp salt plus more for vegetables
- 1/8 tsp black pepper
Ingredients for 1-Pan Chicken Dinner:
- 2 lbs medium red potatoes scrubbed and quartered
- 3 medium carrots peeled and quartered
- 8 oz Brussels sprouts trimmed and halved
Instructions
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(Preheat oven to 425˚F after step 4). Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.
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Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.
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In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.
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Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
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Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.
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Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.
Recipe Notes
*Allow the raw chicken to sit at room temp for 30 min before using for even baking.
**Don't over-bake or the breast will be dry. Keep in mind internal temp will rise another 5-10 degrees after it comes out of oven.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Have you tried this method for roasting a whole chicken? I hope you’re excited about making it after watching this video!! If you try it, let me know how you liked loved it! 🙂
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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?
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.
I tried the shrimp fried rice and it was easy and delicious. Thank you so much L
I’m so glad you enjoyed the recipe!
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!
That’s so great! It sounds like you have a new favorite!
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.
Hi Rory, I haven’t tested that with a brine to advise. If you experiment, let me know how you liked the recipe.
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
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!
Hi there – are you saying that you cooked it at 475 instead of 425 degrees? Thanks!
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.
Not normally – I haven’t had that issue. You might avoid broiling at the end though just in case.
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.
Awww that’s the best! Thank you so much for sharing that with me.
I am anxious to try this recipe after the holidays. Can this recipe be used in a convection oven as air fried?
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.
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.
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!
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?
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?
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?
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.
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!
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!
You’re welcome, Tara! I’m so glad you enjoyed it!
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
I’m so happy to hear that! Thank you for sharing your great review!
All I have is salted butter, would that still be ok?
Hi Bri, salted butter will still work fine for the rub. I hope you love the recipe!
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.
I’m so happy you enjoyed that. Thank you for sharing your wonderful review, Dave!
Do you have any other spatchcocked recipes coming up? This was GOOOOOD!
Thank you for that suggestion, Angela! I’m so glad you enjoyed this recipe!
do you do KETO RECIPES
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.
Could you do this with turkey ?
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.
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!
I’m so glad you enjoyed it, Todd! Thank you for the wonderful review!
great! Very good chicken recipe
I’m so glad you enjoyed that.
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.
I hope you love this recipe, James!
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
That’s so great! It sounds like you have a favorite on our blog!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us, Ashley!
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.
Thank you so much for sharing that with me.
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!
You’re so welcome, Deborah! I’m so happy you enjoyed that, thank you for that wonderful review!!
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
That’s so great, Carol! I can imagine how good it smells! Thank you for the wonderful review!
Delicious!!
I’m so glad you enjoyed it!
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
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!
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
I’m so glad you enjoyed it!
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!!
I’m so happy to hear that! Thank you for sharing your great review!
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?
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?
hi there ,dmp bet you used russet, baking potato , she used small red potatoes ,,, bakers are more starch laden take longer to cook
What if I only have chicken leg quarters and bottled lemon juice? What changes or substitutions should I make?
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.
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!
That’s so great, Jill! It sounds like you have a new favorite!
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
Thank you so much for sharing that with me.
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
Thank you so much for sharing that with me Gregory! You must be so excited about that smoker! That’s so great!
Pop those wings tho. Looks weird/cooks weird when they touch the breast. Awesome recipe <3
Thank you for that great review Blue!
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.
I’m so happy to hear that, Janeth! Thank you for sharing your great review!
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.
That’s so great Shannon! Thank you for that awesome review!
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!!
I’m so happy to hear that, Thank you for sharing that with me!
Trying this recipe tonight. Love your recipes and videos. Thank you!! Any plans for a cookbook? I would be your first customer!!
You’re so nice! Thank you. Stay tuned Adrienne!
Love your videos! Looking forward to making this recipe on the weekend!
I hope you love it, Rosie! Thank you for sharing that with me!
Very juicy and yummy! This is a keeper;) making this the second time.. in my oven right now
I’m so glad you enjoyed it!
I am a huge fan… Your recepies are easy and all from scratch
My kids love it all
#1 FAN (S.B., CA)
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Hi do you think I can grill the chicken versus bake ?
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.
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?
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.
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?
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.
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.
I love that idea! Thank you for sharing!
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.
Hi, salted butter will still work fine for the rub. I hope you love the recipe!
This is the best!! I’m making this for my mom for Mother’s Day dinner!! 😊
That’s so great, Kim! This will be perfect for Mother’s Day!
This looks so tasty 😋 I’m going to try this week! Thank You 😊 Natasha
I hope you love it Pamela! I look forward to your feedback!
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.
That’s so great! It sounds like you have a new favorite!
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
You’re so nice! Thank you!
Love all your recipes!! The best food videos on Facebook!!! I just suscribed!!!
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂
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?
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!
I made this for our family tonight! They loved it!!!! Next time, I’ll add more carrots! They ended up being everyone’s favorite!!!
Sounds like you found a new family favorite, Stacy! Thank you for sharing your awesome review with me!
It’s in the oven for the 2nd time tonight. Loved it the first time, and it was even easier this time. So delicious!!
Wow! Sounds like you found a new favorite! I’m so happy you enjoyed this chicken recipe, Linda!
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!
That sounds amazing, Bill! Sounds like you have a new family favorite!
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.
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.
PS Placed black truffle butter (D’Artagnon.under skin of chicken with zest, etc. Tasty.
.
Great spatchcock chicken, Natasha! Going to check out the other recipes! Thanks for sharing, and God Bless!
You’re welcome! I’m so happy you enjoyed it!
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! ❤
Thank you so much for sharing that with me, Irene! I’m so happy you enjoyed that!
Can you cook this in the Instant Pot? If so, what would the settings be?
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.
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!!
I’m so happy to hear that! Thank you for sharing that with me!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!!!!
You’re welcome! I’m so happy you enjoyed it, Lana!
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
I’m so happy you enjoyed that! Thank you for the great review!
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.
Sounds like you found a new favorite! Thank you for sharing that with me! 🙂
I made this and it was juicy and delicious! I don’t like Brussels sprouts, so I substituted fennel. Yum!
I’m so happy to hear that! Thank you for sharing your great review!
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!
I’m so happy you discovered our blog. Welcome! & thank you for that awesome review!! 🙂
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!
That’s so great! It sounds like you have a new favorite!
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.
I’m so happy you enjoyed that and found a new favorite! Thank you for sharing that with us!
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.
That’s so great, Andrea! I’m so happy you are able to cook that with your son! Thank you for that wonderful review!
Great recipe. I used two Cornish Hens instead but WOW 😊
I’m so happy you loved that!!
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.
Thank you for that wonderful feedback, Chris!
I made this tonight, followed it to a tee, this was the best I ever made! Maybe try it with a turkey this Thanksgiving!
I’m so happy to hear that!
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.
I’m so happy you enjoyed that! Thank you for sharing this with us Gigi!
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!.
Thank you for the wonderful review! I’m so happy you enjoyed that.
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!
That’s so great! It sounds like you have a new favorite!
Have you tried this in an air fryer?
Hi have not. I would love to know how you like it if you experiment!
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.
Thank you for sharing this with us, Raymond!