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 615 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
Natasha's Kitchen Cookbook

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
4.97 from 615 votes (340 ratings without comment)

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Recipe Rating




Comments

  • Olga
    February 10, 2025

    So delicious and easy to follow step by step instructions in spatchcocking the chicken. Will make this recipe again for company.

    Reply

    • Natashas Kitchen
      February 10, 2025

      I’m so glad you enjoyed it, Olga!

      Reply

  • Sheryl
    February 2, 2025

    My go to…This is simply the best. The Brussels sprouts soak up the drippings, YUM!

    Reply

  • Laura
    January 31, 2025

    I made this with my son & daughter-in-law. None of us had ever made a spatchcock chicken before. The directions we very easy to follow and it was delicious. The chicken was so tender, the skin had the best garlic butter crispiness and the veggies were a perfect complement. It was a 10 out of 10 for every aspect of flavor!

    Reply

    • Natasha
      January 31, 2025

      Hi Laura, my sister Svetlana was telling me how much you loved the Spatchcock chicken! Thanks for sharing your review here. I appreciate it!

      Reply

  • Judith
    January 31, 2025

    What green veggies can I roast, without over cooking, instead of brussel sprouts? I’m the only one in the family that loves them so have to modify.

    Reply

    • NatashasKitchen.com
      January 31, 2025

      Hi Judith! You may consider using asparagus, broccoli, green beans, or even zucchini cut into large cubes. These all take between 15-25mins to roast in the oven, so you may want to add them in later.

      Reply

  • Camille
    January 27, 2025

    Made this tonight. My first time spatchcocking a chicken. Turned out amazing! Great flavor on the chicken and the vegetables! Hub said it’s as good as he has ever had! I will definitely make this again!!!

    Reply

  • Marie Howard
    January 27, 2025

    This recipe has become my go to for roasted chicken!
    Love the recipe! Thanks!

    Reply

    • NatashasKitchen.com
      January 27, 2025

      Hi Marie! That’s wonderful to hear. I’m glad this is your go-to recipe.

      Reply

  • Patti B
    January 17, 2025

    Is there any adjustment needed to time/temp if you are spatchcocking two chickens at the same time? I’m hosting a large family gathering, so I’m hoping I can roast two at the same time!

    Reply

    • NatashasKitchen.com
      January 18, 2025

      Hi Patti! I haven’t roasted 2 of them at once but it shouldn’t change the baking time if there is enough room in your oven and they aren’t crowded. The air needs to circulate well for them to bake evenly. Use a food thermometer to check doneness.

      Reply

  • Bob
    January 14, 2025

    I’ve made this recipe a dozen times and use it as my go to Roast Chicken recipe.
    I actually use a lot of your recipes. Great Job!

    Reply

    • NatashasKitchen.com
      January 14, 2025

      Hi Rob! I’m so glad you’re enjoying this recipe. Thanks for sharing.

      Reply

  • Mark
    January 13, 2025

    Following the recipe produced the desired result. Often that is not the case. Thanks for the help.

    Reply

    • NatashasKitchen.com
      January 13, 2025

      Hi Mark! I’m so glad you were happy with the results. Thanks for sharing.

      Reply

  • JDC
    January 7, 2025

    Easy recipe and my family absolutely loved the meal. I never leave recipe comments but this one is deserving. I plan on using this recipe regularly

    Reply

    • NatashasKitchen.com
      January 7, 2025

      Thank you so much for sharing, JDC!

      Reply

  • Sofia
    January 6, 2025

    This is my new favorite whole chicken recipe! So juicy, tender and forgiving! I got distracted and left it in the oven for a bit longer than I had intended, and it was still perfect. Works with any vegetables. I did regular and sweet potatoes, brussels sprouts and cauliflower. Yum!

    Reply

    • Natashas Kitchen
      January 6, 2025

      That’s just awesome! Thank you for sharing your wonderful review, Sofia! It sounds like you have a new favorite!

      Reply

  • Kris
    December 29, 2024

    Made this tonight, without the brussel sprouts and it was delicious. Very tender and juicy, vegetables were cooked perfectly. My family loved it, will definitely make again!

    Reply

    • NatashasKitchen.com
      December 30, 2024

      Thanks for sharing, Kris! I’m happy to hear you loved the recipe.

      Reply

  • Dina Melo
    December 29, 2024

    Omgawd I love this Recipe. First, ALL of Natasha’s recipes are amazing (don’t get me started on the show-stopping fudge brownies). But this one is legit a no-fail winner, every time. Sooo tasty and juicy! I roast mine on a raised grilled pan and have started chopping up the chicken to make serving easier. Does the oven have to be on roast? Going to try conv bake today.

    Reply

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