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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 followed this to the T, except my bird was just a hair under 4 lbs. After an hour, I had to remove the leg quarters and wings so they wouldn’t overcook. Half an hour later, the breasts were still only temping 160. I let it rest 10 minutes and then sliced off the breast and it was bloody near the bone. The leg quarters were delicious. But my Christmas Eve dinner was a flop:(
Hi Nikki, dark meat on chicken can go to 170 and will just get better – it’s much more forgiving so there isn’t really a reason to remove the legs early.
Very lovely! Second time making it. I follow everything exactly, but my chicken never quite has the same coloring of skin on breast and legs (mine are more pale), any thoughts? Thanks in advance and great recipe!
Turn on your broiler and broil for a few minutes. But watch it carefully as it can burn very fast.
this recipe is incredible, i’ve made it numerous times and it’s so easy, and taste SO good. I had a 5 pound chicken, I baked for about 1 hour and it was perfect. My whole family raved about it!!! this is a recipe to go into the binder!!!!
So happy to hear that, Chloe!
I never leave reviews for recipes, but wow, this was incredible! I hate making chicken because I always feel like I overcook it in fear that it’s not done. My husband said it was the best meal I’ve ever made! It browned beautifully and the skin was nice and crispy. Thank you!
Thank you so much, Ashley! I’m so happy it was a hit!
Perfection – so juicy and flavorful! Making again for the 2nd week in a row : )
I’m so happy you enjoyed that. Thank you for sharing that with us, JB!
No flavor, chicken was dry. Ruined thanksgiving chicken. Maybe good for a basic someone who doesn’t like flavor.
Hi Sade, I’m sorry to hear that – what a bummer. Dry chicken usually results from overbaking. Did you possibly use convection oven mode? If so, you need to reduce the temp by 25 degrees for a convection oven. Also my best advice for any kind of roasted meat is to use an in-oven meat thermometer. Not all chickens or roasts are the same size and not all ovens are the same, but a thermometer will ensure the meat is perfectly cooked. It’s a really good investment, especially considering the cost of meat these days.
I plan to make this tomorrow with an already spatchcock chicken. I also bought some bone-in, skin-on thighs and breasts to have more meat. Can these all be cooked on the same tray for same temp/time? Note, I will not include veggies as I am making mashed potatoes separately. Thanks!
Hi Sue, yes that would work with bone-in chicken pieces. I hope you love the recipe!
I have done the chicken this way, but never used herb butter. What a difference!! We loved it!! Thank you so very much for sharing your recipes…
I’m so glad you loved it, Sharon!
This has become my go to recipe and I’ve been roasting a chicken weekly and eating on it all week! So delicious, thank you!
So glad to hear you’re enjoying it, Brittney!
I will try to cook it, thank you. I do like your foods. Please post some diet foods,
This is by far the best roast chicken I have had. I substituted sweet potatoes for red because I didn’t have any.
Would you adjust the cooking time or temp. if you don’t include the vegetables?
Hi Drew! No, you do not need to make any changes.
I made this last evening and it was fantastic. The chicken was moist and very flavorful. The vegetables were perfect and crispy. It was done exactly as indicated. I will definitely make this again
So glad it was enjoyed! Thank you for sharing.
I made it using Lemon Pepper in the butter olive oil mixture and it was delicious. But the chicken did not brown at all. Vegetables were wonderful,as well. Very easy and great way to do chicken.
My chicken was pale as well, so I was afraid it wasn’t cooked properly (meat thermometer chose that day to stop working of course…) but it was perfect! I guess you could throw it under the broiler for a spell to get some more color on it.
Nothing short of amazing! We will keep this in our dinner rotation for sure. Thank you for sharing this!
In the oven now and can’t wait! Smells heavenly
I have made this recipe many times, probably every 2-3 weeks. Easy and delicious every time. I do use different vegetables based on what I have on hand.
How would you cook a skinless whole chicken? We raise our own chickens and its easier to skin them rather than pluck them.
I haven’t tested that to advise but you would have to make slight modifications when it comes to cooking time.
You could try to blanket the chicken with the butter. Soak cheese cloth in melted butter, squeeze out excess, then blanket over the top of the chicken. Use the flavored butter like the recipe. I saw a similar technique on food network.
This is delicious!! Natasha, your recipes and instructions are always on point.
I added a few different spices – smoke paprika, achiote, cumin (central american flavors), but this was amazing. I served with sweet plantains, rice and beans along with the veggies.
That sounds wonderful! Thank you, Angeline!
It tasted delicious but the skin did not brown. Any tips?
There are a few factors why it did not brown. First, it could be because of the oven temperature. Make sure that you preheated the oven, if it’s not hot enough the chicken will not brown. It might also be because it needs more time to be cooked in the oven. Make sure that the chicken is also placed in the middle of the rack.
I made it and followed your recipe to detail but mine also did not get crispy. Left it out for room temperature before cooking. It was moist and delicious.