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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! 🙂
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!