This post may contain affiliate links. Read my disclosure policy.
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

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
- (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
**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
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! 🙂
So delicious and easy to follow step by step instructions in spatchcocking the chicken. Will make this recipe again for company.
I’m so glad you enjoyed it, Olga!
My go to…This is simply the best. The Brussels sprouts soak up the drippings, YUM!
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!
Hi Laura, my sister Svetlana was telling me how much you loved the Spatchcock chicken! Thanks for sharing your review here. I appreciate it!
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.
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.
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!!!
This recipe has become my go to for roasted chicken!
Love the recipe! Thanks!
Hi Marie! That’s wonderful to hear. I’m glad this is your go-to recipe.
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!
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.
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!
Hi Rob! I’m so glad you’re enjoying this recipe. Thanks for sharing.
Following the recipe produced the desired result. Often that is not the case. Thanks for the help.
Hi Mark! I’m so glad you were happy with the results. Thanks for sharing.
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
Thank you so much for sharing, JDC!
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!
That’s just awesome! Thank you for sharing your wonderful review, Sofia! It sounds like you have a new favorite!
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!
Thanks for sharing, Kris! I’m happy to hear you loved the recipe.
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.