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:

Natasha's Kitchen Cookbook

Spatchcock Chicken Recipe Video

4.98 from 576 votes
Author: Natasha of 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. 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!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients 

Servings: 6 people

Ingredients for Spatchcock Chicken Recipe:

  • 4 1/4 lb whole chicken, *
  • 1/2 tsp salt, (we used sea salt)
  • 1/8 tsp black pepper

Ingredients for Flavored Butter:

  • 4 Tbsp unsalted butter, softened
  • 1 Tbsp olive oil, plus more to drizzle
  • 1 Tbsp parsley, finely chopped
  • 2 garlic cloves, minced
  • 1/2 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp salt, plus more for vegetables
  • 1/8 tsp black pepper

Ingredients for 1-Pan Chicken Dinner:

  • 2 lbs medium red potatoes, scrubbed and quartered
  • 3 medium carrots, peeled and quartered
  • 8 oz Brussels sprouts, trimmed and halved

Instructions

  • (Preheat oven to 425˚F after step 4). Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.
  • Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.
  • In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter. 
  • Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
  • Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.
  • Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.

Notes

*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 Per Serving

523kcal Calories30g Carbs33g Protein29g Fat9g Saturated Fat125mg Cholesterol748mg Sodium1224mg Potassium4g Fiber4g Sugar5780IU Vitamin A51.7mg Vitamin C60mg Calcium3.2mg Iron
Nutrition Facts
Spatchcock Chicken Recipe Video
Amount per Serving
Calories
523
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
125
mg
42
%
Sodium
 
748
mg
33
%
Potassium
 
1224
mg
35
%
Carbohydrates
 
30
g
10
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
33
g
66
%
Vitamin A
 
5780
IU
116
%
Vitamin C
 
51.7
mg
63
%
Calcium
 
60
mg
6
%
Iron
 
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American
Keyword: Spatchcock Chicken
Skill Level: Main Course
Cost to Make: $$
Calories: 523

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

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.

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Comments

  • Luan Bernhardt
    February 29, 2024

    Can I do this with chicken thighs or breasts instead of a whole chicken? I have disability and cannot but the chicken as you suggested. I would love to try this recipe so please let me know

    Reply

    • NatashasKitchen.com
      February 29, 2024

      Hi Luan! Without making adjustments to time/temperature, the chicken would be dry. I would reference my One pan chicken and vegetable recipe and you can adjust it as needed. The meat will register 165 with a food thermometer (Amazon affiliate link) when it’s done. If the veggies need a little while longer to bake, then you can leave them in a little longer but remove the meat. I hope that helps.

      Reply

    • Natasha's Kitchen
      February 29, 2024

      That will probably work too but the timing might change so just look out for it.

      Reply

  • Luiz
    February 26, 2024

    I was a little intimidated to try this, but your instructions made it SO clear and easy. We had been frustrated with roasting whole chickens which ended up undercooked or dry despite measuring the temp with a thermometer, so this was a huge success–and now a keeper! Our chicken was almost double the size of the one in the recipe, but it didn’t take much more than an hour to cook to perfection in the convection roast mode at 425F. We chose to roast the veggies separately as we feared they would be swimming in too much chicken fat in the end, and that was a good decision. I wonder if with a smaller chicken that wouldn’t be a problem. Care to comment? Thank you!

    Reply

    • Natashas Kitchen
      February 26, 2024

      I’m so happy you loved it Luiz. Using a different size chicken may reduce the amount of fat & juices released.

      Reply

  • Keturah
    February 23, 2024

    So easy & delicious! Did not have kitchen shears so i used a knife. Will be adding it to my meal plan!

    Reply

    • NatashasKitchen.com
      February 23, 2024

      So glad you enjoyed the recipe!

      Reply

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