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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
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! 🙂
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!