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. Easy and delicious one pan chicken dinner! | natashaskitchen.com

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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.

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. Easy and delicious one pan chicken dinner!

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.

Ingredients for Spatchcock chicken recipe for how to roast a whole chicken and make a one pan chicken dinner

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.

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. Easy and delicious one pan chicken dinner!

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.

Two photos of a bowl with herb butter

4. Spread 2/3 of it under the chicken skin and spread and dot remaining butter all over the chicken.

Two photos of herbed butter being put under the skin on a whole 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.

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. Easy and delicious one pan chicken dinner!

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.

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. Easy and delicious one pan chicken dinner!

More One-Pan, Easy Chicken Dinner Ideas:

Here are some of the reader favorite chicken recipes on our blog.

⬇Print-friendly Spatchcock Chicken Recipe:

Natasha's Kitchen Cookbook

Spatchcock Chicken Recipe Video

4.97 from 579 votes
Author: Natasha of NatashasKitchen.com
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. Easy and delicious one pan chicken dinner! | natashaskitchen.com
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!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients 

Servings: 6 people

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

*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. 

Nutrition Per Serving

523kcal Calories30g Carbs33g Protein29g Fat9g Saturated Fat125mg Cholesterol748mg Sodium1224mg Potassium4g Fiber4g Sugar5780IU Vitamin A51.7mg Vitamin C60mg Calcium3.2mg Iron
Nutrition Facts
Spatchcock Chicken Recipe Video
Amount per Serving
Calories
523
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
125
mg
42
%
Sodium
 
748
mg
33
%
Potassium
 
1224
mg
35
%
Carbohydrates
 
30
g
10
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
33
g
66
%
Vitamin A
 
5780
IU
116
%
Vitamin C
 
51.7
mg
63
%
Calcium
 
60
mg
6
%
Iron
 
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American
Keyword: Spatchcock Chicken
Skill Level: Main Course
Cost to Make: $$
Calories: 523

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! 🙂

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. Easy and delicious one pan chicken dinner! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • bridget
    May 28, 2018

    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! 🙂

    Reply

    • Natasha's Kitchen
      May 29, 2018

      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!

      Reply

  • Maria
    May 28, 2018

    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.

    Reply

    • Natasha
      May 28, 2018

      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.

      Reply

  • Nancy C Hogan
    May 27, 2018

    I want to leave you the “big thumbs up” but I can’t find where to do that….

    Reply

    • Natasha
      May 27, 2018

      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.

      Reply

    • Judy Fielding
      September 29, 2018

      Natasha you never disappoint! I have never had a bad recipe from you, follow you regularly. What an easy and delish dish!

      Reply

      • Natashas Kitchen
        September 29, 2018

        Thank you so much Judy! I’m so happy you enjoyed this recipe!

        Reply

  • Terry González
    May 11, 2018

    Can this be don in a counter top roster

    Reply

    • Natasha
      natashaskitchen
      May 11, 2018

      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.

      Reply

  • Rev. Marvin Purser, Retired.
    May 10, 2018

    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!

    Reply

    • Natasha's Kitchen
      May 10, 2018

      Great suggestion, thanks for sharing! 🙂

      Reply

  • Ellie
    May 8, 2018

    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!

    Reply

    • Natasha's Kitchen
      May 8, 2018

      I’m glad found my site Ellie! Thanks for following and sharing your excellent review!

      Reply

  • Lali Lobzhanidze
    May 1, 2018

    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?

    Reply

    • Natasha
      natashaskitchen
      May 1, 2018

      Hi Lali, I think that would work just fine to use olive oil like we did in our baked salmon recipe.

      Reply

      • Lali Lobzhanidze
        May 8, 2018

        Thank you, I’ll try that!!!

        Reply

        • Natasha's Kitchen
          May 8, 2018

          You’re welcome Lali!

          Reply

  • DL
    May 1, 2018

    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).

    Reply

    • Natasha's Kitchen
      May 1, 2018

      I’m glad you love the recipe DL! Thanks for sharing your great review with other readers!

      Reply

  • Carolyn
    April 30, 2018

    Just made a copy, going to try this on tuesday even my honey liked the idea. so look out oven here it comes.

    Reply

    • Natasha's Kitchen
      April 30, 2018

      Yay! I hope you both love the recipe, please let me know what you two think!

      Reply

  • Sweet La T
    April 27, 2018

    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!

    Reply

    • Natasha's Kitchen
      April 28, 2018

      My pleasure, I’m so glad you found my site! Thanks for following and sharing your excellent review with other readers!

      Reply

  • Amy
    April 26, 2018

    Hi. My chicken is going in the oven soon. It look amazing.
    Is there a way to print this recipe?

    Reply

    • Natasha's Kitchen
      April 26, 2018

      Hello Amy, there is a “print” button located at the bottom of every recipe post, next to the listed ingredients.

      Reply

  • Felicia
    April 25, 2018

    I don’t have parchment paper is that ok?

    Reply

    • Natasha
      natashaskitchen
      April 26, 2018

      Hi Felicia, yes definitely! It just makes it much easier to clean up and I prefer it over foil to avoid aluminum 🙂

      Reply

  • Patti
    April 25, 2018

    This looks delicious!!! My husband is going to cook it on our Treager!!

    Reply

    • Natasha's Kitchen
      April 25, 2018

      It tastes as good as it looks! Please let me know how it turns out Patti!

      Reply

  • Christine Haines
    April 23, 2018

    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.

    Reply

    • Natasha's Kitchen
      April 24, 2018

      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!

      Reply

  • DJ Tyson
    April 23, 2018

    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.

    Reply

    • Natasha's Kitchen
      April 24, 2018

      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!

      Reply

  • Veronica Graham
    April 21, 2018

    Making it now! Did you broil your chicken to give it the brownish look?

    Reply

    • Natasha
      natashaskitchen
      April 23, 2018

      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.

      Reply

  • Zoryana
    April 7, 2018

    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

    Reply

    • Natasha's Kitchen
      April 7, 2018

      You’re welcome Zoryana! I’m glad you love the recipe. Thanks for sharing your excellent review with other readers!

      Reply

  • Suzuki Gutierrez
    April 6, 2018

    It’s my second time and I looove this recipe!! Thank you, thank you!! 🌹

    Reply

    • Natasha's Kitchen
      April 6, 2018

      You’re welcome! I’m glad to hear the recipe is a favorite, thanks for sharing!

      Reply

  • David
    March 28, 2018

    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.

    Reply

    • Natasha's Kitchen
      March 29, 2018

      I’m happy to hear the recipe was a great success! Thanks for sharing your fantastic review with other readers David!

      Reply

  • Hannah
    March 28, 2018

    I made it 4 times already! My big family loves this recipe. Thank you!😋

    Reply

    • Natasha's Kitchen
      March 29, 2018

      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!

      Reply

    • Hannah
      March 30, 2018

      5 stars!

      Reply

      • Natasha's Kitchen
        March 30, 2018

        YAY! I’m glad you love it!

        Reply

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