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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! 🙂
What if I only have chicken leg quarters and bottled lemon juice? What changes or substitutions should I make?
Hi Sandra, that should still work well with leg quarters. I would double-check with an instant-read thermometer to make sure it reaches the correct internal temperature – it may finish baking a little faster depending on the size of your chicken leg quarters.
Made this for dinner tonight. My husband took a picture of his plate of food and said it was almost too pretty to eat. Then he mmm-ed through the whole meal.
This was a winner and I will definitely make it again. Perfection!
That’s so great, Jill! It sounds like you have a new favorite!
Check out the Creole Butter in this recipe for a Thanksgiving Turkey that I saw in Bon Appetit magazine many years ago . The recipe Leslie from Texas is claiming as her own . The butter mix would work well with your chicken and this is an unbelievably tasty Turkey for Thanksgiving . Add this stuffing and you will be in food Heaven
Thank you so much for sharing that with me.
My smoker will be arriving later this week and your spatchcock chicken shall be one of my first cooks . Your recipes , and I have tried a few , are always simple , well explained and very tasty . Your creamy shrimp alfredo and Zuppa Toscana being 2 of my favorites
Thank you so much for sharing that with me Gregory! You must be so excited about that smoker! That’s so great!
Pop those wings tho. Looks weird/cooks weird when they touch the breast. Awesome recipe <3
Thank you for that great review Blue!
Hi Natasha,
We cooked this for our dinner this evening and we absolutely loved the flavours. Thanks for this recipe, it’s our first time to try from you but not the last. The chicken was so moist and flavourful and the roasted vegetables are so tasty. My husband normally doesn’t care for chicken breast as he finds it dry, this chicken was anything but. Thanks once again and we look forward to trying another very soon.
I’m so happy to hear that, Janeth! Thank you for sharing your great review!
Fantastic. I cooked a 7 1/2lb chicken so I roasted the chicken for 30 minutes before adding the veggies. I then roasted everything for another 45 minutes and it came out perfect. Juicy, flavorful, and so easy.
That’s so great Shannon! Thank you for that awesome review!
Ever since learning about this recipe last year, this is the only way I roast a chicken anymore!! My husband raved and raved about the entire meal and then started asking for it, which he never does!! So not does it make it so easy to clean up with a one pan meal, everything is delicious when cooked this way!!! Thanks so much for the recipe!!
I’m so happy to hear that, Thank you for sharing that with me!
Trying this recipe tonight. Love your recipes and videos. Thank you!! Any plans for a cookbook? I would be your first customer!!
You’re so nice! Thank you. Stay tuned Adrienne!
Love your videos! Looking forward to making this recipe on the weekend!
I hope you love it, Rosie! Thank you for sharing that with me!
Very juicy and yummy! This is a keeper;) making this the second time.. in my oven right now
I’m so glad you enjoyed it!
I am a huge fan… Your recepies are easy and all from scratch
My kids love it all
#1 FAN (S.B., CA)
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Hi do you think I can grill the chicken versus bake ?
Hi Elvira, I honestly haven’t tried that so you might do some research online as far as grilling temperatures and times and always double check with a thermometer to ensure your chicken is cooked through without over-cooking. My only concern with this particular recipe on the grill is the melting butter might cause flare ups on the grill.
I plan to make this but I have an eight pound chicken. It will take longer to cook. I a man thinking I’ll want to wait Andy put the veggies in later? Is that what you would recommend?
Hi Elizabeth, it will likely take longer to bake so I would highly recommend using an oven-safe thermometer for accurate baking or at least to double check with an instant read thermometer.
Hi Natasha! This is one of my favorite recipes! I am hoping to cook a 13.5 lbs turkey tonight using this same method. Could you recommend any cooking temperature or time guides for me to spatchcock a turkey?
Hi there Tara, I have not tested this with a Turkey but I can imagine how delicious that would be! Being a 13.5-pound turkey I imagine it would take 1.5 hours plus to cook through. Just be sure the thickest part of the thigh reaches 165°F. I would set the oven temperature anywhere from 425-450. I haven’t tested that myself but I think it could work and if you experiment I’d love to know how you like that recipe.
I spatchcock my thanksgiving turkey. I follow a recipe from a guy on YouTube called Binging with Babish, check it out. I’ll never cook a turkey a different way.
I love that idea! Thank you for sharing!
Hi – Came across this website and love the receipes – can you use salted butter for the rub – I only buy salted – but if I cant I will buy unsalted.
Hi, salted butter will still work fine for the rub. I hope you love the recipe!
This is the best!! I’m making this for my mom for Mother’s Day dinner!! 😊
That’s so great, Kim! This will be perfect for Mother’s Day!
This looks so tasty 😋 I’m going to try this week! Thank You 😊 Natasha
I hope you love it Pamela! I look forward to your feedback!
Just made this tonight and it’s been roommate approved! Everyone loved it! Will definitely make again. It came out beautifully with crispy, golden skin.
That’s so great! It sounds like you have a new favorite!
i love all your receipes, your step by step instructions make me seem like a good cook, so easy to follow, and you are so inspiring and fun
You’re so nice! Thank you!
Love all your recipes!! The best food videos on Facebook!!! I just suscribed!!!
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂
Hi, I was hoping to use this recipe for 5 hungry adults which would mean either a much larger chicken or 2 chickens. What would you recommend for cooking time for a 6 lb chicken?
Hi Barbara! One of our readers wrote ” I cooked a 6.5 lb chicken and it took almost two hours. Not sure if my oven is going or what. That said, my husband and two adult sons ate the whole thing and my little Maltese and two rescue cats whined until we fed them the leftover scraps. Thanks for the great recipe.” I hope that helps!