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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! 🙂
Tonight is the second time I’m making this Spatchcock Chicken. It is the best chicken I have ever tasted. Even the cold leftovers taste amazing and the juiciest I’ve ever had.
Fantastic! I’m happy with your feedback, thank you so much for sharing that with us, Nancy.
I’ve made this a few times now. Whole Foods spatchcocked it for me before. I did it myself today. Super easy! Today I used frozen Brussel sprouts instead of other vegetables but will always use carrots and potatoes. This is a fantastic recipe! Thanks for sharing this with us Natasha.
Don’t you love it when you can get amazing restaurant/pro-quality recipes at home! I’m so glad you gave this a try, Dorothy!
This will be on the table this weekend.. Thank you. The butter will add so much flavor.
YASS!! I hope you love it, Lori! It’s one of our favorite recipes!
I have made this same recipe from your site several times. It is so easy and delicious as well. We love the butter mixture. I never change a thing and everyone just loves this! Thank you so much, Natasha.
I’m so happy you enjoyed that. Thank you for sharing that with us!
In all m 40 years of cooking I have rarely had a roasted whole chicken come out of the oven this good! Everything was perfect…moist, juicy, and so flavorful… and completely cooked. The veggies were the icing on the cake…so to speak! Thank you! Sorry, no pics, too busy eating, but it came out of the oven looking fabulous.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Suzanne!
Girl, you killed it with this chicken!!! Even my neighbors love the aroma from my kitchen when I make this! I layer shallots and lemon slices under the chicken when I cook it surrounded with veggies exactly like your recipe! Excellent work. Easy prep and quick cook. Sometimes we’ll make two at a time. (a million chef’f kisses!)
Yay that is amazing! Thank you for sharing that with us, Carmen. This comment and feedback make me happy!
It’s what’s for dinner tonight. So glad I came across this recipe. It’s dressed and sitting in fridge till cooking time. I can hardly wait cuz it smells delish already!
Dinner sounds awesome! I hope you enjoy it.
Easier than I thought.
Delicios
I’m so happy you enjoyed that. Thank you for sharing that with us!
Glad you liked it and you enjoyed the process, James!
Delicious! Was looking for a quick way to roast a whole chicken and this exceeded all expectations. The butter mixture added excellent flavor. Had to cook a little longer than directed, but otherwise perfect!
I’m glad you found and tried this recipe, Steph. Thank you for your wonderful comments and review. We appreiate it!
Thank you Natasha for this recipe, it’s a favourite in my house! I am making this every week for the past few weeks and not a single complaint from my picky eaters! Absolutely love it! ❤️
That’s just awesome! Thank you for sharing your wonderful review!
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.