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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! 🙂
First time preparing chicken spatchcock style and it was a winner! My hubby gave it a “10”. My favorite was the potatoes- so crispy and flavorful! Thanks for a delicious recipe!
You’re welcome, Tara! I’m so glad you enjoyed it!
Made this yesterday for me and my boyfriend. Turned out perfect! Thank you for the recipe! Chicken breasts were juicy and flavourful. We ate 3/4 of the whole thing in just one dinner And the herb butter is also perfect in toast
I’m so happy to hear that! Thank you for sharing your great review!
All I have is salted butter, would that still be ok?
Hi Bri, salted butter will still work fine for the rub. I hope you love the recipe!
Just made this:
1 – The smell of the herbed butter is fantastic while mixing it.
2 – The aroma of the final product is amazing, it fills the house. Even if you not hungry, you will eat.
3 – The flavor and moistness of the chicken is spot on.
4 – The vegetables caramelized and tasted really good. The charred pieces were exceptionally tasty.
This is a keeper, very easy to make.
I doubt I will prepare baked chicken any other way.
Do not leave out the lemon, it compliments the dish.
I’m so happy you enjoyed that. Thank you for sharing your wonderful review, Dave!
Do you have any other spatchcocked recipes coming up? This was GOOOOOD!
Thank you for that suggestion, Angela! I’m so glad you enjoyed this recipe!
do you do KETO RECIPES
Hi Yvonne, some of our recipes like these are keto-friendly or can be made keto-friendly. Often times you will find our readers leaving tips in the comments on how to make them Keto. I hope that helps.
Could you do this with turkey ?
Hi Danny, I have seen it done so I would say yes but the instructions would be slightly modified. I would probably still opt for using the shield cover like I used in our classic turkey recipe to keep the breast meat from drying out.
This is hands-down my new favorite way to roast a chicken. The one-pan meal is just perfect…all the veggies and the chicken together..it’s so easy and amazing everytime. Thank you so much!
I’m so glad you enjoyed it, Todd! Thank you for the wonderful review!
great! Very good chicken recipe
I’m so glad you enjoyed that.
today i will cooking chicken kabab but when i see your Spatchcock Chicken recipe, its very inspiring me so i changed my mindset and i will trying your recipe.
I hope you love this recipe, James!
I love this recipe! In fact, I”m making this right now! I have green beans, fresh, carrots, and a couple red potatoes. I make this at least once a month. thank you so much, for sharing this recipe
That’s so great! It sounds like you have a favorite on our blog!
Another dinner for the books! Loved this. Easy and flavorful. I paired it with your green bean casserole recipe and used the chicken drippings to make chicken gravy. Thank you, Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us, Ashley!
I really love this recipe. However I have been putting the chicken straight onto the charcoal grill but not directly over the fire but to the side. Makes it smoked and sooo juicy. Veggies in aluminum foil if you want.
Thank you so much for sharing that with me.
I just prepared this for our dinner and let me assure all it is now one of my favorite dishes and will be on rotation here! Very flavorful and yummy, especially those candies brussel sprouts! Don’t omit those or the red potatoes!
I love all your recipes have tried and your videos. Keep up the awesome work! I’m a big fan. I also share your recipes with links when make them on my foodie fbk page (real food by a southern bred girl) and fbk personal page for all my friends/family whom cook tested and tried recipes. Huge THANK YOU!
You’re so welcome, Deborah! I’m so happy you enjoyed that, thank you for that wonderful review!!
Winner winner MY chicken dinner tonight lol! It smells sooo good! It’s in the oven now and I just love a good roasted flavorful chicken! I enjoy watching you cook and of course eating your amazing food! Thank you
That’s so great, Carol! I can imagine how good it smells! Thank you for the wonderful review!
Delicious!!
I’m so glad you enjoyed it!
Made this twice as I have had good luck with your recipes. Used different organic chicken brands as the first was tough……second was about the same…kind of bland also anyway not a keeper as many others of yours are
This is one of our top rated recipes and I am always happy to help troubleshoot – it could be due to using a smaller chicken. Some organic chickens can be smaller in size which would require less cooking time or they can get dry and overcooked. I highly recommend using an instant read thermometer to test for doneness since chickens can vary in size. I hope that helps for next time!
Made this today for my folks, as well as the Chocolate Cake recipe on your site.
Crunchy on the outside, moist and full of flavor on the inside.
Awesome stuff, thanks again for that.
Kr,
Adrian
I’m so glad you enjoyed it!
I followed your recipe and it came out a family favorite. I used zucchini instead of Brussel sprouts though!! Simple and delicious. Thanks wish I could post a pic!!
I’m so happy to hear that! Thank you for sharing your great review!
My potatoes are always still hard after 45 minutes, they seem to need at least an hour. They are not huge potatoes and I did quarter them. Any suggestions so everything is ready at the same time?
I haven’t had them rock hard at that point. Was anything or altered in the recipe? Were the potatoes you used possible different type?
hi there ,dmp bet you used russet, baking potato , she used small red potatoes ,,, bakers are more starch laden take longer to cook