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. 
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.
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.
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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!
I have made this recipe several times already and it is a hit. However I was asked to make this without the butter, can i omit butter and just use olive oil?
Hi Andrea, Hi Katie! I think that would work just fine to use olive oil like we did in our baked salmon recipe.
This was so simple and tasty, a complete dinner that was made without much hassle. I will definitely make again. Loved it!
I’m so glad you enjoyed it! Thank you for the wonderful review, Deedee!
The veggies came out too charred for our liking- maybe I cut them too small- but chicken was awesome!!! So flavorful and moist . Absolutely delicious. Will definitely make it again – just without veggies next time 😁.
Thank you Natasha!!
You’re welcome Anna! I’m so glad you enjoyed it!
Love how easy it was to follow. It turned out amazing.
Thank you for the wonderful review!
Rosa G.
Hello. Just wanted to say “AWESOME RECIPE”!!!!
I used chicken thighs, and they came out very tasty and moist.
Only one issue, though. I served it over linguine, and my family was fighting over the sauce. They all agreed. Next time, make double (or triple sauce).
Recipe will definitely go in my “favorites”. Thank you, and keep those great recipes coming.
Thank you so much for this awesome review, Rosa! I’m so happy you enjoyed it!
I am going to try this but with different vegetables. I have to stay away from hi-carb vegetables. I will use the Brussel sprouts and maybe use radishes instead. Roaster radishes are awesome. What other lower carb vegetables would work?
Hi Penny! Those are great ideas! Honestly the sky is the limit here. I would love to hear what you end up going with! Enjoy!
Deeeeeeeeeeliciousssss!!! 😋 My hubby ate 1/2 the chicken (all the dark meat). 🤨😂 The veggies were yummy, too. Oh, and the breast meat was oh sooo moist and succulent. 🤤. I’m gonna do it again and experiment with jerk seasoning. 😃 But, Natasha’s butter herb recipe was 3 thumbs up! 👍🏾👍🏾👍🏾
Wow! Thank you so much, Kim! I’m so happy you loved it!
Hi, I Love your recipes. I got all of the ingredients to make Spatchcock chicken when I realized the chicken is 6.75 lbs. How long should I cooked and how long should I wait to add the potatoes and vegies? Thanks, Sheri
Hi Sheri! I would bake longer but without testing that specific size, it’s difficult to guess the exact timing (it can also vary from oven to oven), so I definitely recommend using an instant read thermometer and following them temperature guidelines in the recipe. I hope you love the recipe!
Your recipes are the best!! One question re the brussels sprouts……should they be par boiled or not necessary? Plan on making this recipe in a few days 🙂 Thanks.
Hi Cheryl. Honestly, I haven’t had to boil them! The roasting makes the outer leaf crispy, but the inside perfectly roasted. (It may look charred on the outside but it’s deceiving because the center of the sprout is roasted perfectly and brings out the natural sweetness). If you do try par boiling it please let me know how you like it?
I tried it today for our lunch…it was reeeeeaaaaallly good!
I’m so happy you enjoyed that, Pinky!
5 stars for the recipe, but I don’t know in what world this chicken would cook in 45 minutes. 2.5 hours later we finally cut it up, and another 15 minutes my very h-angry family was made happy!
Hi Yvonne, a larger chicken would take longer but this size and having it spatchcocked would make it bake adequately for 45 minutes especially given that it is on fairly high heat. If the oven was turned lower or the chicken was roasted whole without cutting it to sit flat in the baking dish, it would take considerably longer.
Tonight is the second time I’m cooking this meal and my 8 yr old came into the kitchen and said “I remember this meal. It was delicious!” That makes it even better when my kid raves about it. Luckily, our local store sells the chicken already cut open without the back so it makes it so much easier to cook this meal. Thanks for the recipe!
I love that Elizabeth! Thank you for sharing that with us! That is the best when kids love what we moms make. That’s so great!
Made this recipe and everything turned great, will definitely make this again. Thank you.
I’m so glad to hear that you enjoyed our spatchcock Chicken recipe! 🙂
Love this recipe! It was so easy to make and everyone raved about the chicken. That butter sauce is what makes it.
I agree Melissa! Thank you for the awesome review!
Shocked at the sodium number–OVER 700 mg. I would be in the hospital!
Hi Gwen, it is difficult to give a perfectly accurate sodium number on this since much of the butter mixture remains in the pan and that is where most of the sodium is – in the flavored butter. Unless one was to completely clean the pan, the actual sodium number is lower.
I made this chicken recipe today, really came out great. Had a hard time cutting out the back bone, my scissors were too dull, but need to get a new pair. Other then that, baked my chicken a little longer and turned out great!
Sounds like you have a good reason to splurge on new kitchen scissors! I’m so happy you enjoyed this recipe Linda!
I saw this recipe last week and bookmarked it for another day. Today was the day. It was a hit with my husband (the cook), he said it was delicious! The chicken got up to temperature in 45 minutes, but the skin didn’t get as brown and crispy as yours did, so I cooked it a little longer. I agree with my husband, it was delicious!
Wow! That’s a great compliment! Thank you so much for sharing that with me Mary!
A delicious roasted chicken recipe! My husband isn’t a big fan of roasted chicken due to lack of flavor) and he said this was the best roasted chicken I’ve made yet. The veggies and potatoes cooked perfectly.This is going to be a regular chicken meal at our house!!
Kelly! I’m so glad you enjoyed it! Thank you for the wonderful review!
Love this!! My whole family gobbled it up. I’ll be adding onions to it next time. Thanks once again for an easy delicious dinner.
You’re so welcome Kari! I’m so happy you enjoyed that!
I’ve been making this type of chicken for years, but the seasonings & veggies depend on the time of year. In the summer, I do baby potatoes, carrots, red onions and in the last few minutes of cooking, add asparagus or green beans. In the winter, I use squash, parsnips, and cloves of garlic. For basting, I combine a couple of tablespoons of mayonnaise with whatever spices or herbs I have on hand and coat the top of the chicken. It creates a beautiful dark golden color on the chicken and makes it very moist as well.
Hi Lulu! Yes we love to use whats in season as well! Thank you for sharing your great ideas with us!
I have now made this recipe 3 times, my family and I absolutely love it. It’s in the oven again right now. 🙂
So awesome, Deborah! I’m so you all enjoyed that!
Can you use chicken breasts halfed?
Hi Carol. I haven’t tried it with just chicken breasts. Looks like one of my readers has however, here is what she said. “Oh my goodness! Someone shared this video/recipe and it looked delicious. I modified slightly with ingredients I had and it was absolutely wonderful. I used two chicken breasts and substituted flat Italian green beans instead of Brussel Sprouts” I hope this helps.
Love this recipe. Chicken and veggies were wonderful and tasty. Thanks for the recipe.
You’re welcome! I’m so happy you enjoyed it
***Made it again last week. It’s always a failproof winner. Awesome every time. Thanks for sharing.
You’re welcome, Ernie! I’m so happy you enjoyed it
Cucumber / radish salad is next. Thanks for all the wonderful tasty recipes.
You’re very welcome, Ernie!
This chicken dish is now a favorite in my house. I had some lemon olive oil and lemon pepper which made it super lemony.
That’s so great, Juanita! Thank you for sharing that with us!
This is delicious and very quick to make! My 5- year old loved helping out with this dinner and especially enjoyed your catchy phrase, “winner, winner, easy chicken dinner”
That is the best when kids love what we moms make. That’s so great!
This looks more like a butterflied chicken. Tucking the end of the drumsticks into a slit on the bottom of each breast stabilizes the chicken and is known as spatchcock.
Thank you for sharing that with us!
OMG…made this tonight for my husband and I. To DIE for flavor♥️ Husband said it’s a ‘keeper’.
That’s so great! It sounds like you have a new favorite!
I tried this recipe, I couldn’t believe how good it was and turned out as beautiful as the picture. Thank you for sharing this wonderful recipe.
You’re welcome! I’m so happy you enjoyed it, Pamela!
I just went to the store and bought all the ingredients and I’m starting right now.
That’s so great! Enjoy!
Has anyone cook this on the grill yet? I am going to do it tonight, just wanted to see how it turned out.
Amazing, and though I have some kitchen skills, this tasted like I’m a much better cook than I actually am. =) I used a thermometer and at 45 minutes it was exactly right. Fairly easy too, even for a novice. Thanks so much. New subscriber and already a huge fan.
Hi Becky! I’m so happy you discovered our blog! Thank you for subscribing!
I made this dinner, substituting broccoli for Brussels sprouts. The broccoli cooked to a black finish, but my guests loved the whole meal. I’ll be doing it again!
That sounds so good! Im so happy you enjoyed this recipe, Sharleen. Thank you!
My new favorite chicken dish. I used asparagus in place of Brussel sprouts and added during the last 15 min. The veges were so delicious! Thank you for this one.
You’re welcome 🙂 I’m so happy you found a favorite, Diana! Thanks for the great review!
I just found your recipe and making it tonight for my daughter who just had knee surgery. We watched the video and she can’t wait!
Awww that’s the best! Thank you so much for sharing that with me, Maria :). Wishing your daughter a quick recovery!
This dish is delicious… The house smells amazing , it tastes awesome and is super easy . It is definitely a keeper
Thank you for the wonderful review Marianne! I’m so glad you enjoyed it!
I will be trying this inn the next couple of days….Looks so yummy and easy
It’s a super popular recipe for good reason! I hope you love it Marian, please let me know what you think!
Love a one pan dinner and this one is a keeper! Chicken was moist and tender and the veggies were great!
It’s an easy recipe and a must try! I am please with everything I have tried here. Thanks for the great recipes!
My pleasure Lorraine! I’m glad to hear how much you’re enjoying the recipes. Thanks for following and sharing your excellent review with other readers!
Made this today for the first time after googling “spatchcock chicken” and it came out PERFECT. Bird was larger, so I cooked it a little longer. Delicious! Plus it’s great to find recipes where I can use items I already have in my kitchen. Looking forward to trying more! Thanks Natasha! 🙂
Hello Bridget, I’m so glad you found my site! I’m glad you enjoy the recipe so much, it’s one of my favs. Thanks for following and sharing your excellent review!
Well, it looks like I’ll be the only negative here. I made this tonight, followed it all exactly and it took 1 1/2 hours. The chicken was moist but not really flavorful at all, considering the butter and seasoning under the skin. Veggies were good, but the chicken was really just meh. I can’t imagine what I could’ve done wrong because the recipe was very straightforward.
Hi Maria, I am always happy to help troubleshoot! The only things I could think of is maybe if you used a kosher salt, you would need to add more since kosher salt doesn’t substitute straight across. Or possibly if the chicken was over-baked, it can become dry and seem flavorless if it is no longer juicy.
I want to leave you the “big thumbs up” but I can’t find where to do that….
Hi Nancy, it’s a good point 😀. If you watch the video on our Youtube Channel, it has option for the “big thumbs up” but if its on our website, you will use a star rating when writing a comment like this one.
Natasha you never disappoint! I have never had a bad recipe from you, follow you regularly. What an easy and delish dish!
Thank you so much Judy! I’m so happy you enjoyed this recipe!
Can this be don in a counter top roster
Hi Terry, I think in a roaster, you would lose all of the pan juices and that butter really adds great flavor. Also, if it is a rotisserie style roaster, it wouldnt have anything to attach to easily if the chicken is spatchcocked. I think it’s best oven roasted on a baking sheet with this method.
Sounds great! I would share another meal with you: Put an inch of water inthe bottom of a large crockpot. Baste a 10-12lb turkey and then slide it all in legs at the top. Cover top with tin foil (no glass top. Cook on slow all night, adding some water each four hours. Done, the meat falls off the bones. Turn the carcass so it lays like a Santa sleigh, sand some, then paint bright red or gold or silver. Use as serving dish. I cooked deer the same way and the usual strong smell did not occur, so tender, and awesome!
Great suggestion, thanks for sharing! 🙂
It was delish!!! Happy I found your page, chicken was super juicy. This was the first recipe I made from your page and I can’t wait to do more!
I’m glad found my site Ellie! Thanks for following and sharing your excellent review!
I absolutely love this recipe, but my son is highly allergic to dairy 🙁 Do you think I can substitute butter with vegetable oil or some type of margarine?
Hi Lali, I think that would work just fine to use olive oil like we did in our baked salmon recipe.
Thank you, I’ll try that!!!
You’re welcome Lali!
The recipe was excellent and really inexpensive. I changed it a bit though, instead of drizzling oil and seasoning veggies separately, I mixed the oil/salt/pepper in a large bowl and tossed them in it for better coverage (I have an older electric oven that tends to not heat evenly).
I’m glad you love the recipe DL! Thanks for sharing your great review with other readers!
Just made a copy, going to try this on tuesday even my honey liked the idea. so look out oven here it comes.
Yay! I hope you both love the recipe, please let me know what you two think!
Oh my goodness! Someone shared this video/recipe and it looked delicious. I modified slightly with ingredients I had and it was absolutely wonderful. I used two chicken breasts and substituted flat Italian green beans instead of Brussel Sprouts. Had a couple of friends over and they enjoyed the meal very much and the veggies were very tasty. Looking forward to trying more recipes from you and of course making the Spatchcock Chicken again and again. Thank you!
My pleasure, I’m so glad you found my site! Thanks for following and sharing your excellent review with other readers!
Hi. My chicken is going in the oven soon. It look amazing.
Is there a way to print this recipe?
Hello Amy, there is a “print” button located at the bottom of every recipe post, next to the listed ingredients.
I don’t have parchment paper is that ok?
Hi Felicia, yes definitely! It just makes it much easier to clean up and I prefer it over foil to avoid aluminum 🙂
This looks delicious!!! My husband is going to cook it on our Treager!!
It tastes as good as it looks! Please let me know how it turns out Patti!
Hi Natasha,
I am following a Ketogenic eating and I have to tell you this recipe is so good! I never get tired of it and best part is it fits into my eating lifestyle. I substitute sweet potatoes for the potatoes and it tastes wonderful. It comes out perfect each time.
Hello Christine! I’m glad this is a recipe you love and that fits your lifestyle. Thanks for sharing your excellent review with other readers!
I made this tonight, 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.
You’re welcome DJ! I’m happy to hear the recipe is a hit with both of you. Thanks for sharing your excellent review with other readers!
Making it now! Did you broil your chicken to give it the brownish look?
Hi Veronica, my oven did the browning without having to broil. Be careful with broiling. I have broiled in the past when I was developing this recipe and it is really easy to overcook the chicken breast if you broil after it is fully cooked through.
tried this recipe yesterday and i loved it…. since I am not a big fan of parsley, i did with thyme. yam believe it or not it was very delicious. my husband really liked it… thank you
You’re welcome Zoryana! I’m glad you love the recipe. Thanks for sharing your excellent review with other readers!
It’s my second time and I looove this recipe!! Thank you, thank you!! 🌹
You’re welcome! I’m glad to hear the recipe is a favorite, thanks for sharing!
Made a couple of changes. Replaced lemon zest with 1 teaspoon of sumac (similar taste but more complex) for butter mixture. Replaced brussel sprouts with bell pepper. We are not a fan of brussel sprouts. Added 1/4 cup chicken broth to pan for added moisture. Needed to bake for 1 hour instead of 45 minutes. Came out very well.
I’m happy to hear the recipe was a great success! Thanks for sharing your fantastic review with other readers David!
I made it 4 times already! My big family loves this recipe. Thank you!😋
You’re welcome Hannah, I’m happy to hear the recipe has made it into your regular meal rotation! Thanks for sharing your great review!
5 stars!
YAY! I’m glad you love it!
OMG this was delicious! I salted the chicken the day before and left in fridge overnight. I used russets because it’s what I had. The only change was cooking for 1 hour because I know my oven. Chicken and veggies were perfect!
I’m glad to hear the recipe turned out perfect! Thanks for sharing your outstanding review Diana!
Very delicious!
Please be sure to wash your hands with soapy hot water after touching the chicken and before making the butter mixture, otherwise you are going to contaminate the olive oil bottle and any other service that you don’t wash.
I’m glad you enjoy the recipe Debbie! Thanks for sharing your great tip and review with other readers!
we wear non vinyl gloves when messing with raw chicken then throw them away . there 100 in a box at all stores like wal-mart in pharmacy area saves time and
health
My family loved the spatchcock chicken especially the brussel sprouts!! And then a few days later I made the Madera chicken and it was a big hit thank you for your recipes!!!!!
I’m happy to hear how much everyone is enjoying the recipes Crystal! Thanks for following and sharing your great review!
Just sitting here enjoying my cup of tea after delicious dinner! Everyone in my family loved it! This chicken is absolutely The Best! Loved the veggies!
Natasha thank you so much! Your recipes are always a big hit in my house! This recipe is must try for sure ladies:)
I’m glad everyone loves the recipe! Thanks for following and sharing your excellent review with other readers!
Oh dear! We made this this weekend as written, everyone so loved it, the carrots and potatoes were all gone, lickity split. I barely got the Brussels sprouts!
I’m happy to hear the recipe is a hit! Thanks for sharing your wonderful review Irene!
Made this tonight and it is dynamite!!
Another awesome recipe!
Thanks!
You’re welcome Lori, I’m glad you love it! Thanks for sharing!
We made it last night. Fantastic and so much easier than expected! Dad is taking some leftovers for lunch then we’re making a frittata out of the rest!!!
I’m glad the recipe is a hit! Thanks for sharing your great review!
***Wife & I worked together on this recipe a couple of days ago. It was my idea so I followed the recipe & she cut up veggies etc. In spite of me not cutting properly, (I cut out the bone from breast side & started at wrong end) it was probably the best tasting chicken we’ve ever had. Very moist & very tasty. Between wife, daughter & myself we mostly finished off the whole chicken & all the veggies in one meal. The remainder of the chicken, one leg, is now in the soup pot. Thanks for sharing this wonderful recipe.
My pleasure Ernie! I’m glad to hear the recipe is a hit with the entire family. Thanks for sharing your excellent review!
Ernie, I made the same mistake after a couple glasses of wine! On the plus side, that meaty piece made a great chicken soup. HaHa
I made this for dinner along with your chicken florentine pasta recipe. They were both delicious and my boyfriend enjoyed it as well. However, I did substitute the whole chicken with chicken thigh and it worked out well.
I’m happy to hear you both enjoy the recipes Hazel! Thanks for sharing your wonderful review!
Hi Natasha,
Question, I made this last night, did everything by your instructions, but there was way too much fat, all my veggies were swimming in fat, and potatoes didn’t crisp up. I used organic chicken, same size as yours, also what do I do if my oven doesn’t give good color to the chicken but broiling it will over cook it…:/ any tips?
Hi Yelena, it helps to cook the chicken in the center of the oven (not to low) to achieve that nice golden brown skin. It also helps keep the oil drizzle light since you are right, most of the flavored butter already does melt into the pan, but it also gives amazing flavor to the vegetables.
This is AMAZING. Seriously, my family’s favorite chicken recipe…I don’t think I’ll ever roast chicken another way.
I’m glad your family enjoys the recipe as much as mine does! Thanks for sharing your great review Krystal!
Loved this recipe! The chicken was so juicy and so flavorful, and the vegetables as well! Very easy to make, defiantly would make it again!
I’m happy to hear that Jaimie! Thanks for sharing your wonderful review!
Thank you so much for this recipe. I’m trying it now. My bird weighs 5.37 lbs. Should I cook it longer, and if so about how much longer do you think. Thank you for your time.
Hi Denise, I would bake longer but without testing that specific size, it’s difficult to guess the exact timing (it can also vary from oven to oven), so I definitely recommend using an instant read thermometer and following them temperature guidelines in the recipe. I hope you love the recipe!
On Saturday I had to make a big meal for Sunday and this thing was good!!!! Thanks!!!!
Awesome, I’m glad to hear that Lena! Thanks for sharing your great review!
This looks awesome! Definitely going on my ” Make it soon ” list 😊
I hope you love it Anna! Please let me know what you think!
I made this chicken today. Very delicious! I substituted parsley with dill and Brussels with regular cabbage pieces 🙂 just used what I had. I had to use thermometer ( my roasting chicken was bigger) and it came out perfect! Thank Natasha for sharing this great recipe!
You’re welcome Helen! I’m glad you love the recipe. Thanks so much for sharing!
I am currently in Ukraine finishing my adoption of my son. I sent him and his friend down to the market to get an already roasted chicken. Well, with the language barrier they came back with a whole raw chicken…
I have very limited cooking tools in my apartment here but was able to whip this up last night. It was seriously the best chicken I’ve ever had and it came together rather quickly. Thank you so much for this wonderful recipe! I will definitely be making this again when I get home!
My pleasure Mekaela! I’m happy to hear how much you love the recipe. Thanks for sharing your excellent review! 🙂
I made this tonight and it was fantastic. I was a little worried about the brussel sprouts, because they almost get charred. But it brings out the sweetness of the sprouts. Everything came together like it should, we both loved it. Tons of flavor.
I am so happy you loved it!! Thank you for the amazing review! The brussels sprouts are my favorite – that crispy outer leaf – it’s deceiving because the center of the sprout is roasted just so :).
That looks amazing. I’m definitely going to make it this upcoming week. Thank you Natasha for all your amazing recipes. You are alway my #1 choice when I’m looking for any kind of recipe.
It’s so easy and delicious! Thanks for following and sharing your encouraging comments Inna!
I love to make a spatchcocked chicken, I usually Paleo Nom Nom’s recipe by Amy Tan (I think that is her name). I definitely want to try this, it looks delicious. I have tried several of your recipes and love them all!!
I’m glad to hear how much you’re enjoying the recipes! Thanks for following and please let me know what you think of this recipe when you decide to try it!