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! 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made this for dinner tonight as written. It was delicious!!! The chicken was juicy and had so much flavor. I pulled the chicken out of the oven at 160 and left it to rest for 10 minutes. It was perfect. I wish I could post pictures. Thank you for all your delicious recipes.
Hi Louise, you are very welcome! Thank you so much for sharing your experience and feedback on making this recipe. Feel free to share some photos of your creation on our Facebook group or page.
If I wanted to use broccoli instead would leave it in for the same amount of time or add it in later?
Hi Tricia, I haven’t tested that but here is what one of our readers wrote: “Soooo yummy. I did substitute broccoli for the Brussels sprouts for my hubby. It turned out so good and very juicy. Thanks for another great meal.” I hope this is helpful.
Relatively easy to perform. Chicken came out succulent, tasty, and totally delicious.
I feel very fortunate to have found Natasha’s Kitchen.
I’m so glad you enjoyed that, Bernard! Thank you for your great feedback!
Hi Natasha, how are you. I just wanna drop my biggest “HELLO” to you. I am your biggest fan in the kitchen. I love to watch you videos because you’re so fun and lovely.
Hello to you too, Emily. Great to hear from you and thank you so much for your support. I hope that you’ll love every recipe that you will try!
This recipe is far better than other spatchcock recipes I have tried. Love the roasted veggies and the higher temp for the entire cooking time. I had almost a 5 lb bird, left it in 15 minutes linger and was perfect and succulent.
I’m happy to read your comments and feedback, Renee. Thank you so much for sharing.
Great recipe Natasha. We have made it a few times and it never disappoints!
I’m glad to hear that! Thank you so much for sharing.
Can I prepare in morning and bake in the afternoon???
Hi Sharon, that should work too although there’s no marinating required really for this recipe.
I love this recipe and most of your other recipes. Thank you so much for easy delicious recipes.
You’re very welcome. I’m glad you’re enjoying my recipes!
seriously…best roast chicken i’ve ever had. substituted fresh thyme and dried tarragon. so delicious, moist, and flavorful. now in my regular repertoire. thank you.
You are most welcome, Rob. Thank you so much for your good comments and feedback!
I was looking for a new way to cook a whole chicken and found this recipe. Spatchcocking turned out to be much simpler than I expected.
This was excellent; my family loved it as well. I had to make a couple of minor changes; I used dried parsley in place of fresh, orange zest and bottled lemon juice, and replaced olive oil with grapeseed oil as it has a higher smoking point.
I used green beans, onions and potatoes as that’s what I had available.
I ended up putting the vegetables on the sheet and placed the chicken on top as there would have been little space for vegetables had I just placed them around the chicken.
The flavor of everything was excellent and the chicken was juicy. This will become a regular dinner for us!
Hi Rebecca, thank you for sharing your experience with this recipe. I’m also glad that you liked it using some of the changes that you made.
Hi Natasha.
Question: can I freeze chicken after putting the butter? I want to send my in-laws 2 Cornish hens. It’s just the two of them. If I can freeze them, do I just wrap with foil? Or use food saver?
This is the only way I roast my chicken. My son will not eat store bought rotisserie, but he will eat this anytime.
You are awesome! Thank you for all you do. Happy new year!
Hi Susan, I haven’t tried pre-prepping it that way but it sounds like it would work.
EXCELLENT! My first time preparing my own spatchcock chicken and it turned out great. I was amazed how juicy and flavorful it was. I didn’t have fresh parsley on hand so substituted dried thyme. Also didn’t have the veggies on hand so substituted fresh onion slices. Delicious.
So great to hear that! Thank you for your awesome comments and feedback.
About a year ago, I bought a probe thermometer with a long mesh wire. It has been a “recipe” saver ever since. I insert the probe where I need it. The wire is thin enough not to cause a problem with my oven door. I can set it at a pre-determined temp and it will alert me when my dish reaches that temp. Works with my grill, too. Best of all, the actual “readout” is wireless. I can clip it to my pocket or belt and roam my house/yard and still know how my “critter” is cooking!
Sounds awesome! Thanks for sharing that with us.
Could I swap the Brussels sprouts for Broccoli? Would that change anything else about the process?
Hi Scotty, I haven’t tested that but here is what one of our readers wrote: “Soooo yummy. I did substitute broccoli for the brussel sprouts for my hubby. It turned out so good and very juicy. Thanks for another great meal.” I hope this is helpful.
I have made this dish many times and it is always delicious. I’m going to make this for Christmas as I live in Melbourne Australia and I don’t want the oven on too long as it is summer here.
The perfect winter treat! I’m so glad you enjoyed this recipe, Jacquie!
Love this recipe! It’s always a hit when I make it which is weekly. I used the same recipe for the Turkey on Thanksgiving as well. Delicious and juicy!
Very nice and so great to know that, Gloria. I hope you’ll love every recipe that you will try!
This took way longer than 45 minutes at 425. My chicken was undercooked. Loved the idea of cooking it all on a sheet pan but even the vegetables were undercooked after 45 minutes
Hello Colleen, that never happened to me before. If using a smaller chicken or larger carrots, you would need to adjust the bake time, or slice carrots into smaller pieces as in the photos/video above. I hope that helps for next time!
Just a thought, maybe you should check and make sure your oven is heating to the temperature the dial says. I have had problems with that in the past. A good oven thermometer will give you the answer you need.
Another Home-run Natasha!! It was delicious. I loved potatoes and veggies more than chicken, haha. Soaked up all the juice and just out of the park good! Best way to enjoy Brussels sprouts too. Kids usually aren’t fan of Brussels sprouts, but they enjoyed this. Thank you!
I’m so happy to hear that! Thank you for sharing your great review, Eri!
I made this on Thanksgiving because I HATE turkey and it was delicious. The only difference was i quartered 4 large red onions instead of carrots. Thanks for the recipe ma’am.
Hello Frank, you are most welcome. Thanks for giving this recipe a try! I’m so happy that you loved it.
So easy and flavorful – I may actually use the garlic lemon butter on my turkey for Thanksgiving. Vegetables were perfect as well. Super easy cleanup.
That’s just awesome! Thank you for sharing your wonderful review!
made this tonight… it was delicious!!! My husband and I loved it. Mine took a little longer than 45 min so adjust time accordingly to the size of your chicken. I’ll be having the leftovers for dinner tomorrow. Thanks for another great one Natasha !!!❤
You are most welcome, Kayley. I’m glad you loved this recipe, thanks for sharing that with us!
How does fhis recipe compare to the whole roasted chicken? Which is more suitable for Thanksgiving?
Hi Summer, either of them would work. The roast chicken has that classic chicken shape like a turkey so if the look is important to you, I would go with that one.
I want to do this but don’t really want the vegetables (at least this time). Can it be roasted like this without them or do they aid in how this is cooked? thanks!
Hi Jae, this will work without them!
I made this last night and it was absolutely fabulous ! My husband loved it and so did I . I’m making whole chicken like this from now on ! Love all of your recipes !!
Thank you so much for your awesome comments and feedback, Lisa. I hope you and your husband will love every recipe that you try!
I made this last night and it was absolutely fabulous ! My husband loved it and so did I . I’m making whole chicken like this from now on ! Love all of your recipes !!
I’m so happy to hear that! Thank you for sharing your great review, Lisa!
I will only cook a whole bird this way from now on. The skin, the vegetables, all amazing. I think I ate half a chicken by myself LOL.
45 minutes was too long for my bird, it was way overcooked. Could have used 5-7 minutes less. But still so good.
I have the same issue with the smoke but it’s worth it!
Hello Gina, wow that’s nice to know. You really enjoyed this recipe! Thanks for your perfect review, I appreciate it.
I’m making this today. I don’t have butter or margarine. Can I make this with the olive oil only??
Hi Annie, I think that would work just fine to use olive oil like we did in our baked salmon recipe.
Love love love all of your recipes and the fun time you have making them
Thank you for that wonderful compliment!
Hello Natasha! Thank you for another awesome dinner. I made this tonight and it was delicious! I didn’t have fresh parsley, so I used 1/2 tbsp of dried. It was super moist. Love the butter mixture. Every part of the chicken was flavorful. The leftover chicken will use to make your avocado chicken salad. Another favorite of ours.
Hello Susan. You are so welcome. Glad to hear that you enjoyed this recipe. Thank you so much for your awesome feedback!
My family loved this recipe and went back for seconds. The chicken came out so juicy, the potatoes creamy inside, and the Brussels sprouts caramelized!
That’s so great! It sounds like you have a new favorite!
I tried this with 2 chickens for Thanksgiving dinner this year (in Canada haha) and it turned out amazing! I did add Old Bay seasoning on top of the chickens for added flavour and it turned out super tasty. I’ve also made your apple pie for dessert and it was a hit :).. Thanks for sharing your great recipes!!
I’m so glad you are enjoying my recipes, Cristina. Thank you for sharing your good feedback with us!
Can this recipe work with cornish hens?
Hi Shalini, someone else commented and shared this “I made this using a Cornish game hen for husband and me. It was wonderful! The flavored butter sauce placed under the skin and on the hen made all the difference. It was a perfect meal with potatoes and carrots.”
Nice dish, but potatoes often don’t cook in 45 minutes.
I hope you try and love this recipe Dan!
This came out so amazing!! My boyfriend said he could eat it everyday!
Isn’t it delicious! I’m so glad you both enjoyed this recipe!
Could this work for an 18 lb. Turkey ?
Hi Debbie, without out testing that I cannot say or advise. If you experiment I would love to know how you like it.
The Spatchcock Turkey turned out beautifully. It certainly cut down the cooking time plus it was extremely easy to carve and serve. I will always cook turkey like this from now on
That’s so great! Thank you for sharing that with me!
Amazing chicken! I didn’t add the veggies because I didn’t want them to soak up the excess fat. I served steamed veggies on the side.
Thank you so much for sharing that great review with us Yolanda!
Meant to say PictSweet Farms! Could you update my comment? Is your husband still your videographer? I love your videos, you guys look like you are having so much fun….hope to see a photo of your kiddos soon, they must be soooo big!!
No worries Elizabeth. Yes, my husband is still the person doing my videos. He has some awesome skills, I’m glad you are loving them!
Dear Natasha,
Thank you again for this awesome chicken recipe which our family has been enjoying for some time. Tonight I tried something different, using frozen PictSweet Farms vegetable mix…cooking them the entire 45 minutes although the recipe calls for only 20. They were a huge hit and soooo delicious!! It’s an easy shortcut given the chicken prep takes a bit of time…can’t say enough how delicious those were, so sweet with the chicken!! Try them, you will love them when you have a bit less time on your hands..keep up your great work!! xxoo
Thank you so much for your awesome comments and great recommendation! I’ll keep your suggestions in mind in case I do this recipe again.
Hi Natasha, I’m making this tonight! So excited. I’m worried about the 425 degrees and parchment paper. None of the reviewers mentioned having any issues. The directions on my parchment paper box say not to exceed 420 degrees. Do you think it will be Ok? Thanks.
Hi Pattie, we had no problem with ours being in there at that temperature. I would be sure don’t have edges sticking up or too much “extra” paper on the sides. I hope you love this recipe.
Thank you! I’ll post back here with my update.
One word. Fabulous!! We enjoyed this so much. After reading reviews, I made sure to cut my vegetables small. A couple of the carrots were a bit too big and were a bit firmer. Brussels sprouts are wonderful in this dish! Chicken was juicy and DELICIOUS! No problem with the parchment paper and high oven temp. Will make this again!
I’m so glad you enjoyed it, Pattie! Thank you for the wonderful review!
This a really good! I like the spatchcock method a lot. I had to make some slight changes (use what you have in hand), but not many. I put some thyme, marjoram, and sage from my herb garden in the lemon butter. I didn’t have Brussels sprouts but used 1 russet, 1 sweet potato, 1 onion, and 3 carrots. I did not use parchment because I wanted a pan sauce. I put the sheet pan on the burner, added chicken broth and lemon juice, scraped up the brown bits, and reduced. Then took off heat and threw in a chunk of butter and just swirled the pan a little until it melted and thickened the sauce. It would have been good without the pan sauce, but the sauce made it special. Thank you for this recipe!
You’re welcome, Kim! Thank you for sharing this great feedback with us!
Has anyone ever tried to do this with a larger bird, say a turkey? Wonder how a 12 lb or so turkey would turn out. Any thoughts?
I haven’t tried that yet, maybe others here can share their experience?
It works beautifully with a 12-14 pound turkey. Just need a really big cookie sheet (I ordered one online) changes everything about roasting turkey, as it is done quickly and so easy to carve. You can just make gravy from the neck and other parts on stovetop with some chicken broth onion, celery and carrot.
I make spatchcock chicken frequently. I prefer to purchase it spatchcooked. Butcher takes more bones out under the breasts and it’s prettier and easier to portion out. This is a great recipe! Sheet pan dinners are my fave!
Thx Natasha. I’m a fan!
That’s a great idea! Thank you so much for sharing that with me!
I would like to make this but don’t have a whole chicken. Would this work with just pieces? I have about 1.5 pounds of drumsticks and 2.2 pounds of thighs. Planning to put baby carrots and red potatoes as per recipe(no Brussel sprouts). Do I need to adjust temperature or cooking time? Tried so many of your other recipes and love them! Thanks.
Hi Victoria, that should work! If using a smaller chicken or larger carrots, you would need to adjust the bake time, or slice carrots into smaller pieces as in the photos/video above. I hope that helps for next time!
This was my first try at Spatchcock Chicken and I have to say….”Winner, Winner, Chicken Dinner”!!! Thanks for giving us this recipe. By the way, I really enjoy your videos!!
You’re welcome! I’m so happy you enjoyed it, Connie!
Can I put this on the bbq?
Hi Stephanie, I have not tried using this recipe on a bbq grill to advise if it would bring out the same result.
Hi Stephanie,
You absolutely can do this on a BBQ. I do it all the time. I put the chicken on the top rack and a drip pan underneath with a can of beer in it which kind of evaporates away but keeps the juices from burning so you can do a gravy with it.
Thank you for sharing that with me, Christian!
This recipe was good but I can never make it again. It created so much smoke it set off every smoke alarm in my house.
Hi Susan, I’m glad you enjoyed the recipe. I haven’t had that experience. That could happen if foods are too close too the broiler or leaving the broiler on too long.
You have to have windows open and exhaust fan running 🙂
This happens whenever I roast chicken with skin.
So tender, juicy and flavorful!
The lemon and garlic placed under the chicken steams right into the chicken. Tossing the potatos and carrots in olive oil
S & P, also gives it a crispy brown glaze.
Wow your description is feedback is just great. Thank you for sharing that with us, Lori!
Love it! came out perfectly especially since I followed the tip for letting the Chicken come to temperature before backing.
I only had carrots and sweet potatoes which I sliced into wedges and they cartelized, so yummy!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Oh So Delish!
Be aware that just the veggie prep will take about 15 mins.
The herb butter about 6-7 mins.
The chicken prep about 10 mins.
Putting it all together in the pan another 5 mins.
The true prep time is 30-35 mins. maybe longer.
You may also not get the nice crispy skin unless you have a convection oven but the taste is superb.
Thank you so much for sharing that with us Jacqui!
Excellent! New favorite way to cook a whole chicken, my mother who hates Brussels sprouts actually liked them like this too!
That’s just awesome Jennifer! I’m so happy you both enjoyed this recipe!
Can’t even watch videos because if ads. Would have liked to watch before trying to make this. Guess I will find another site without stupid ads.
Hi Twila, Thank you for sharing your concerns and feedback.
The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes.
I appreciate your feedback and I hope you love every recipe you try.
Made the chicken today . it was the best ever like all your other recipes. thanks natasha
Every
You are very welcome! Thank you for sharing that with us.
This is fantastic! Made it last night and used veggies I had on hand; Potatoes, carrots, zucchini and an Asian eggplant (I did sprinkle extra seasonings on them, as well as s&p).My son said it was the first time he liked the veggies more than the meat, although the meat was delicious. Definitely will be making this regularly. Thank you for a great recipe!
That is the best when kids love what we moms make. That’s so great!
I am so happy that I started following you. My family loved the chicken. Yum yum on the veggies.
I’m so glad you discovered our blog, Deneen! Thank you for that great review!
Hi Natasha,
My wife and I love so many of your recipes.
My friends are coming over for dinner and I want to make the spatchcock chicken but one of them is allergic to garlic. Ugh!! How can one survive without garlic?
Is there a substitute that I can use?
Thanks,
Rob
Oh bummer! I’m sorry to hear that. You might try a little onion powder instead of garlic.
Hi Natasha! I have a 3.6 lb chicken. Can you please tell me approximately for how long I should keep the chicken in the oven? Would 35 min be good? I do not have an instant thermometer! Thank you! I am a big fan of all your recipes!!! Greetings from Moldova!
Hi Cristina, that sounds about right 35-40 minutes, but I would definitely check with some kind of meat thermometer. The kind that is safe to leave in the oven would also work well. You will also have to keep an eye on your vegetables to make sure they cook through properly.
Question. I’ve been wanting to try this but I absolutely LOATHE brussel sprouts. However, my partner loves them. If I were to confine all the sprouts to one area of the baking sheet, would they contaminate (yes, contaminate 🙂 the rest of the ingredients or would the rest of the food remain free of any brussel sprout terribleness?
Hi Jen, The other veggies will not taste like brussels sprouts but you can put them in the corner if you are concerned.
This is our new ‘Go To’ dinner. We love it and might never roast chicken any other way again.
Have passed it on to everyone I love.
That’s so great! It sounds like you have a new favorite!
This was so delicious and easy to make. I took out the giblets and cooked them down with the spine and made gravy. The skin was crispy and the meat was juicy. I’ll forever be roasting chicken this way.
Sounds like you found a new favorite Karen! Thank you for that great review!
This chicken recipe it’s simply perfection!!! The chicken turned out so juicy and flavourful!!! Loved it!!! It’s a keeper for our family meals for sure. Thank you Natasha for another amazing recipe!
I’m so glad you enjoyed that Nico! Thank you for that great review!
I made this using a Cornish game hen for husband and I. It was wonderful! The flavored butter sauce placed under the skin and on the hen made all the difference. It was a perfect meal with potatoes and carrots.
That’s so great! I’m so happy you enjoyed that.
Could this recipe be used with bone in skin on chicken thighs? I love the thighs, but not so much the breast.
Hi Linda, that should work, but I would double-check the internal temperature as it may cook a little faster.
This chicken is amazing! Came out so juicy and flavorful! The whole family loved it!
That’s just awesome Erin! Thank you for sharing that amazing review!
Sounds delicious, gonna try this out tomorrow night! No doubt it will be fabulous as with all the other recipes I’ve tried from you!
Sounds like a great plan. I hope you love it!
Made this last week for a couple of friends. It was so good decided to make again tonight! Never knew cooking a whole chicken was so easy and more important tasted so good. Thanks for the recipe and video. Keep’m coming!!
You’re welcome, Tim! I’m so glad you enjoyed that!
SO GOOD!!! best whole chicken I have made! it does take a little over an hour though…the meat was still raw at 45 minutes.
I’m so glad you enjoyed this Carmen! Thank you for sharing that great review with us!
I made the spatchcock chicken and it was delicious. My family fell in love with it!
So great to hear that you enjoyed this recipe. I hope you and your family will love every recipe that you try!
Excellent recipe!!! I tired this with a 6 lb chicken and without the veggies ( cooked those separately) and it came out perfectly ( time was adjusted to a little longer given the bigger weight size). Highly recommend – so tasty and quick to make!
Thank you so much for your good comments, Alicia. It makes me so happy that you are satisfied!
Chicken was good, but cooking time a little off. Carrots were not cooked and chicken needed at least 20 more minutes. Was a little off for company and w3 ate late. I would have liked a crispy skin, but this doesn’t crisp unless you broil. I’ll make adjustments,but timing off. I love most recipes and always go to yours first, but this not sure
Hi Claudia, if using a smaller chicken or larger carrots, you would need to adjust the bake time, or slice carrots into smaller pieces as in the photos/video above. I hope that helps for next time!
Thank you. Will make again and adjustments. Whole Foods sells an already spatchcocked chicken. I did make your Beef Stroganoff last week and it was perfect. Have a great day.
Thanks for the recipe. It was delicious. As you said, the veggies are just as good.
Love your recipes.
I’m glad you loved it, Alicia. Thanks for your excellent review!
I made this last week, followed all instructions dc m except I made my own garlic herbed butter and poured some white wine over the entire chicken…OMG, this was SO GOOD!! It was much easier to remove the spine than I anticipated. My bird was just over 5lbs and I cooked it for 45 min, removed it from oven and did a temp check, it was perfect! I didn’t have veggies or potatoes to add to the chicken, unfortunately.
I will DEFINITELY make this again!
I’m so glad you enjoyed it! Thank you for the wonderful review!
That chicken looks amazing. Gonna have to try that. Must be tertific with pheasant.
I hope you love this recipe Curt!
Hi! I am planning to make this tomorrow. I have made it once before with a 4lb chicken but tomorrow I have one that’s nearly 8 pounds. What adjustments should I make for the size difference? Thank you!
Hi Christine, it will take significantly longer to bake an 8lb chicken so you might consider putting your vegetables on a separate roasting pan and remove them from the oven when they are finished roasting. Also, I highly recommend using an oven-safe thermometer to gauge when to remove your chicken.
I buy my whole chickens cut up into 8 pieces, you think it could still work?
Hi Leslie, it would probably bake faster and the skin wouldn’t hold the butter as well since you can’t stuff it underneath, but I think that could work.
My husband who is so…, picky gave it a thumbs up. I thought it was absolutely delicious. It was so juicy and full of flavor! Thank you!
So glad to hear that Laurie. Thanks for your great feedback!
Best. Chicken. Ever.
Thank you!
Made this for my parents and brother and they devoured it! The recipe was so easy and the instructions on how to cut the chicken were very clear.
I love your blog! My sister and I also did the lasanga, the molten cake, filet mignon. Everything was so amazing!
That is so awesome, thank you for sharing that with us Sandra. I’m so happy to know that you have loved all the recipes that you tried.
Natasha, I dearly love your recipes and I have tried quite a few. This recipe was very good, but the vegetables were not as tender as I would have liked. I would suggest baking the vegetables in a different pan , covered with foil. They were much more tender and flavorful.
Hi Mary, thanks for sharing your tip. It would also help to make sure the vegetables are cut smaller. If they are cut too large, they can take longer to roast.
If I could give this 20 stars, I would. Love the step-by-step on how to prep the chicken. The seasoning and instructions are SPOT ON. Perfect recipe just as is. Mine turned out amazing! Perfect color, smelled up my whole house. My family loved it!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Fabulous recipe – I cheated & for my butcher to spatchcock the chicken & kept the bones to make chicken in slow cooker overnight.
Took advice from another review & added parsnip & red onion.
Smells amazing too.
Thanks for the recipe 👍
That’s nice, thank you for the tip!
I’ve done this a few times now and it’s always a winner, easy and yummy.
Sounds like this has become one of your favorites. Thanks for sharing!
This chicken came out amazing. New favorite for the whole family. My husband said it was better than the grilled chicken he had in a fancy French restaurant
That’s so great! It sounds like you have a new favorite!
Great recipe very simple but offers a lot of customization with the compound butter if you want to get creative!
That’s just awesome!! Thank you for sharing your wonderful review!
We grilled the spatchcock chicken outside and it was amazingly good. The video was great and explained everything well. I liked seeing how to lift the skin, insert the lumps of (amazingly tasty) butter and spread it around inside. We just put the chicken directly on the grill, indirect heat, and it was fabulous. I will your full recipe in a pan with vegetables another day.
Thanks for your great feedback, Camille. Thanks for watching the video and trying out this recipe!
I made this tonight and it was excellent. So tasty and not difficult to make. Can’t wait to try some of your other recipes!
Wonderful! Thank you for giving this recipe a try and for your excellent feedback.
Love this recipe, especially the mix that goes under the skin.
I like to cover the chicken with kosher salt and place uncovered in the fridge to dry out the skin to make it crispier.
Your videos are fun……..
I’m so glad to hear that! The butter mix is our favorite also! I’m so glad you’re enjoying our recipes, Brian!
I made this 5x now and its really juicy and deliciously yummy..but i brine the chicken first..dont love brussel sprout thou.Thank you natashia for this..GoDbless
Nice! Sounds like this has become one of your favorite recipes. Thank you for your excellent review!
This chicken came out beyond good! Thank you. I’ve finally found a way to make a roasted chicken thanks to you!
I love your feedback! Thank you for your great review and I hope you love every recipe that you try.
Came across this recipe and as we all are trying new recipes with what we have in our pantry and frig. this fit the bill. I also added some argula pesto that I made with my friends bountiful garden overgrown with arugula. Im letting my chicken sit all day in frig with the spread along with my additions… let you know how it tastes… It look delicious!
just got it out of the oven, sitting but I couldn’t wait…. just one bite …YUmmy!!
Yum! I bet your home smells so good! Thank you for sharing that with me!
Thank you for sharing this recipe, I have made it many times and each time it turns out wonderful, I have shared it with family and everyone loves it.
I’m so glad! Thank you for that great review! I’m so glad you enjoyed it!
Delicious recipe!
Next time that I’ll make it – it’ll be soon – I ‘ll try to cut the chicken through the middle of the breast – the Portuguese way.
Thank you for keeping us cooking delicious meals.
I’m so glad you enjoyed that, Clara! Thank you for sharing that review with me.
Tried this this evening, i had a spatchcock chicken and didn’t want a strong peri peri type flavour that I see so much of, I have to say the flavour wasnt too overpowering, it just seemed to bring the flavour of the chicken out with a beautiful burst, have definitely kept a note of this and will use again thankyou
You’re welcome! I’m happy you enjoyed this recipe
It is in the oven again as I am dictating this. A month ago chickens were on sale at the grocery store oh, so I bought it and put it in the freezer. Forgot it was there! With the stores currently cleared out of lots of food, I found carrots, red beets and golden beets, turnips, and Brussels sprouts. No room for the potatoes! And yes, replying to the comment above, I think I washed my hands at least 15 times! LOL! That is a good reminder, especially in these times.
Great reminder! I’m so glad you found that sale and bought a few while they were still in stock!
Looks great. I will be trying this tonight. However my immediate observation on watching the video, is that its okay to touch raw chicken with your hands when proper hand washing is applied, but I suggest that everyone should really remove their rings and watches if possible. Keep safe.
Thank you.
Thanks for your reminder, Marisa. That is noted and appreciated!
Hello. it was great. thanks you very much for the recipe. i make it again tonight in holland!
That’s just awesome!! Thank you for sharing your wonderful review!
This was absolutely delicious! The herb butter made all the difference. I added thyme as well since I needed to get rid of it. I also added celery to the veggie mix since I needed to get rid of that as well. Nothing better than a roast! Thank you
Your welcome! I’m so glad you enjoyed this recipe Christina!
Loved this easy dish. The instructions for prepping the chicken excellent. I added parsnips and onions to the veg. Delicious and only one oven tray to wash.
Thank you so much for sharing that with me, Alma and for giving great feedback! I hope you love every recipe you try!
Do you bake regular or convection
Hi David, we bake regular, not convection. I will always specify if it is anything besides regular bake mode.
I have made this recipe 4 times now and followed it to a tee….absolutely delicious. Thank You Natasha
That’s just awesome John! Thank you for that wonderful review! It sounds like you found a new favorite.
Amazing. Clear instructions on butterflying which was great! I went a little overboard on the garlic but nobody in my house minds I appreciate the tips about leaving the chicken out and also what size to use… my chicken was perfectly cooked and tender. Finally, I did increase the heat to 500 degrees and bake for 45 minutes, which helped the skin crisp up I thought
That’s so awesome, Molly! We love garlic around here so the more the better! I’m so glad you enjoyed this recipe!
I’ve made this dish a few times and the chicken never comes out crispy. It seems to steam in the vegetables rather than bake. The flavour of the chicken is amazing and the vegetables are delicious, but the chicken skin stays white. I tried broiling it to add some colour but that didn’t really work.
I’m making this dish again tonight but with the chicken only. I’ll cook the vegetables separately tomorrow.
Any suggestions for me?
Hi Wendy, I haven’t had that experience to advise otherwise since it worked great with the vegetables. Are you using a flat sheet pan? Is it larger in size so everything is not too crowded? One of our readers wrote that it took a little longer for their chicken to darken but it worked out in the end. I hope that helps.
Wendy, I made this last night but increased the heat of the oven to 500 degrees and baked for 45 minutes. It was perfect! Also, are you rubbing butter under AND over the skin? That always helps for me! Also, smaller veggie pieces helped make them super crispy
WOW… so delicious… Made this for dinner tonight, using skin on, bone in thighs and fingerling potatoes. So yummy! My house smells so good too…..
Oh I bet it smells amazing! Thank you for sharing that awesome review with me!
Wendy, are you setting the oven at 425? Also don’t cover the pan, it will then steam…
Can I make this in my crock pot?
Hi Mae, I’m not sure this would have the same effect. Without trying it I’m unable to advise. If you experiment, let me know how you liked the recipe
no it would be a whole new recipe ,,from roasting to basically poaching no browning veggies would be mushade it would make a great tortilla soup base ?????? and after removing meat from bones return them to crock pot add a box of chicken stock slow cook over night and great stock for a soup ,rice or a great gravy just thicken some and pour over mashed potatoes ,
add the da bones back not the meat use the meat for quesadillas chicken salad breast meat sliced reheated in the sauce just made with smashed or whipped potatoes sliced steamed carrots any green veggie
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.