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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! 🙂
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!