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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! 🙂
Looks great. I will be trying this tonight. However my immediate observation on watching the video, is that its okay to touch raw chicken with your hands when proper hand washing is applied, but I suggest that everyone should really remove their rings and watches if possible. Keep safe.
Thank you.
Thanks for your reminder, Marisa. That is noted and appreciated!
Hello. it was great. thanks you very much for the recipe. i make it again tonight in holland!
That’s just awesome!! Thank you for sharing your wonderful review!
This was absolutely delicious! The herb butter made all the difference. I added thyme as well since I needed to get rid of it. I also added celery to the veggie mix since I needed to get rid of that as well. Nothing better than a roast! Thank you
Your welcome! I’m so glad you enjoyed this recipe Christina!
Loved this easy dish. The instructions for prepping the chicken excellent. I added parsnips and onions to the veg. Delicious and only one oven tray to wash.
Thank you so much for sharing that with me, Alma and for giving great feedback! I hope you love every recipe you try!
Do you bake regular or convection
Hi David, we bake regular, not convection. I will always specify if it is anything besides regular bake mode.
I have made this recipe 4 times now and followed it to a tee….absolutely delicious. Thank You Natasha
That’s just awesome John! Thank you for that wonderful review! It sounds like you found a new favorite.
Amazing. Clear instructions on butterflying which was great! I went a little overboard on the garlic but nobody in my house minds I appreciate the tips about leaving the chicken out and also what size to use… my chicken was perfectly cooked and tender. Finally, I did increase the heat to 500 degrees and bake for 45 minutes, which helped the skin crisp up I thought
That’s so awesome, Molly! We love garlic around here so the more the better! I’m so glad you enjoyed this recipe!
I’ve made this dish a few times and the chicken never comes out crispy. It seems to steam in the vegetables rather than bake. The flavour of the chicken is amazing and the vegetables are delicious, but the chicken skin stays white. I tried broiling it to add some colour but that didn’t really work.
I’m making this dish again tonight but with the chicken only. I’ll cook the vegetables separately tomorrow.
Any suggestions for me?
Hi Wendy, I haven’t had that experience to advise otherwise since it worked great with the vegetables. Are you using a flat sheet pan? Is it larger in size so everything is not too crowded? One of our readers wrote that it took a little longer for their chicken to darken but it worked out in the end. I hope that helps.
Wendy, I made this last night but increased the heat of the oven to 500 degrees and baked for 45 minutes. It was perfect! Also, are you rubbing butter under AND over the skin? That always helps for me! Also, smaller veggie pieces helped make them super crispy
WOW… so delicious… Made this for dinner tonight, using skin on, bone in thighs and fingerling potatoes. So yummy! My house smells so good too…..
Oh I bet it smells amazing! Thank you for sharing that awesome review with me!
Wendy, are you setting the oven at 425? Also don’t cover the pan, it will then steam…
Can I make this in my crock pot?
Hi Mae, I’m not sure this would have the same effect. Without trying it I’m unable to advise. If you experiment, let me know how you liked the recipe
no it would be a whole new recipe ,,from roasting to basically poaching no browning veggies would be mushade it would make a great tortilla soup base ?????? and after removing meat from bones return them to crock pot add a box of chicken stock slow cook over night and great stock for a soup ,rice or a great gravy just thicken some and pour over mashed potatoes ,
add the da bones back not the meat use the meat for quesadillas chicken salad breast meat sliced reheated in the sauce just made with smashed or whipped potatoes sliced steamed carrots any green veggie
you have wonderful recipes, 1 thing always get me. what chicken to use for the best out come of recipe… like… What’s the Difference Between Broilers, Fryers, Roasters & Other Sizes of Chicken?
Hi Jesse, the best way to gauge is by the weight of the chicken. Here is a great article that differentiates all of the different types and sizes of chickens.
I tried the shrimp fried rice and it was easy and delicious. Thank you so much L
I’m so glad you enjoyed the recipe!
I’ve made this twice in the last 6 weeks and each time the results were phenomenal. I no longer need to purchase the Costco cooked roasted chicken for juicy chicken. I love that I can make at home. I also love the tasty veggies. My 2nd time making this dish I substituted the white potato for sweet potatoes and that too came out delicious. Family loved it!
That’s so great! It sounds like you have a new favorite!
Hi,
Can you dry brine the already spatchcocked bird overnight and then do the recipe as written? I’ve had such good results from brining chicken in other recipes.
Hi Rory, I haven’t tested that with a brine to advise. If you experiment, let me know how you liked the recipe.
I would like to add a sixth star. We (8 of us) just finished dinner and it was soooo amazing. I had to do it in 2 trays, the second with three thighs. The only problem was that the veggies were all consumed. Next time I will add more of them, especially the Brussels sprouts. Everything was cooked to perfection at 475/45 min, 165 meat temp. Thanks
Thank you so much for that sixth star! I’m so happy you all loved the spatchcock chicken. I agree the brussels sprouts are my favorite!
Hi there – are you saying that you cooked it at 475 instead of 425 degrees? Thanks!
Planning on making this tomorrow , but before I do, is there a lot of grease spitting from the pan. I have an ultra sensitive smoke alarm and the last time I tried baking chicken parts at a high temp the alarm drove us crazy. Thanks for the info.
Not normally – I haven’t had that issue. You might avoid broiling at the end though just in case.
Bravo Natasha,
I am presently using your recipe for
Spatchcock chicken.
I am a retired fireman and I have cooked many meals for hungry firefighters, I only wish I had your recipe for Spatchcock chicken, back in the day.
Keep up the good work.
Awww that’s the best! Thank you so much for sharing that with me.
Hello, I would like to make this tonight, but I have a 5.5lb chicken. How long would I cook it for at 425?
Hi Tracy, it would be best to use a meat thermometer for testing since not all chickens are created equal in size or shape. It would probably be 50-60 minutes is my best guess (but again, check with a thermometer). Also, you might consider adding the veggies a little later since some may get overbaked, especially Brussels sprouts.
I am anxious to try this recipe after the holidays. Can this recipe be used in a convection oven as air fried?
Hi Art, I honestly haven’t tested it that way so I can’t give you precise instructions. It will bake faster in a convection oven. The typical recommendation is to reduce the oven temperature by 25 degrees Farenheight to get a comparable timing as with a conventional oven.
The chicken was delicious. My beautiful organic Brussels sprouts were, however burned to an unrecognizable burned crisp. I am an accomplished cook and should have known better. There is no way that such a delicate vegetable could have survive so much heat. I don’t know what you were thinking to suggest this.
Hi Karen, I haven’t had that experience so I wonder if maybe your oven runs hot? Was your chicken the correct internal temperature at the end? Maybe it was broiled for too long? You could add the brussels sprouts later in the recipe and that would still work if you would like them more crisp-tender. Bummer though, I would be very sad if my Brussels sprouts burnt. I do love those Brussels!
HI, we’ve made this twice, and the chicken is excellent. But, our veggies get mushy from the juices that run out of the chicken. How do you keep your veggies crisp?
Hi Kendall, I haven’t had that happen as they normally crisp up towards the end. Did you alter anything in the recipe? Or is it possible the pan you are using is much smaller?
Hi. Made this last night. Meat was beautiful and moist…cooked perfectly…but the skin did not brown and the vegetables, while cooked, did not brown either. Wondering if I had it on the wrong rack in the oven? I have two ‘middle’ racks, one lower down and one higher up. Suggestions?
Hi Kathy, not all ovens are created equal – some force air from the back, some heat from the top and some from the bottom and some from both. If you are looking to get a more caramelized golden color on top, the easiest way to do that without overcooking the meat is to set the oven to broil for 3 minutes or until the desired color is reached on the skin. Keep the chicken in the center of the oven so it doesn’t burn and keep an eye on it. The way I gage the center is different for different recipes. I like to make sure the actual food is in the middle of the oven. If it’s a larger item or pot or roast, the rack would be a little lower so the food can be in the center. I hope that makes sense.
Thanks very much, Natasha! I’ll definitely be making this again soon, as the meat really was so moist and flavorful…I will take your advice and try the broiler for a few minutes at the end. Cheers!