Name: Spatchcock Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 whole chicken (approximately 4¼ lbs); ½ teaspoon salt; ⅛ teaspoon black pepper; 2 lbs red potatoes (cleaned and quartered); 3 medium carrots (peeled and cut into large pieces); 8 oz Brussels sprouts (trimmed and halved); Olive oil (for drizzling); Additional salt and pepper (to taste); 4 tablespoons unsalted butter (softened); 1 –2 tablespoons olive oil; 1 tablespoon fresh parsley (finely chopped); 2 cloves garlic (minced); ½ teaspoon lemon zest; 1 tablespoon fresh lemon juice; 1 teaspoon salt; ⅛ teaspoon black pepper

Whole chicken roasted with lemon, garlic, butter, red potatoes, carrots, and Brussels sprouts. This spatchcock chicken is fast, juicy, and flavorful.

Let me tell you something I don’t always admit online: I didn’t know what spatchcocking was until I was embarrassingly far into adulthood. Like, I’d roasted chickens before. Many, in fact. Some too dry. One still half-raw in the center. But this method? Never crossed my radar until one particularly chaotic Tuesday when I wanted dinner to feel a little… impressive. Without actually trying very hard.

I’d seen someone flatten a chicken on Instagram, probably while doom-scrolling through reels I had no intention of replicating. But something about it stuck. It looked rustic. Cool. Confident. Like something a home cook with a little knife confidence would do.

So I tried it.

And when I say spatchcock chicken changed how I think about roasting a bird? I mean it. It’s faster. Juicier. And it makes you feel weirdly powerful pressing down on a chicken until it flattens like a culinary yoga master. (There’s also a small chance I laughed out loud when the bone popped. Is that weird? Maybe.)

Why You’ll Love This Spatchcock Chicken Recipe?

Look, I get the hesitation. You’ve got kitchen shears in your drawer you probably haven’t used since opening the blister pack on your air fryer. But I swear to you: this is worth it. This spatchcock chicken recipe is not only easier than the classic whole roast, it’s kind of foolproof. The bird cooks evenly. The skin gets crispy all over. And it takes under an hour. On a weeknight. With one pan.

And honestly? It’s also kind of therapeutic. There’s something empowering about taking a chicken, butterflying it, and confidently seasoning every inch of it. Plus, you get buttery, lemony vegetables roasting right alongside, soaking up every drop of flavor. The potatoes turn golden, the carrots go sweet and tender, and the Brussels sprouts? Total sleeper hit.

Also: the first time I made this, I burned my thumb trying to sneak a piece off the tray before dinner. No regrets.

Ingredient Notes:

Alright, let’s go through the lineup. Nothing fancy. Just good stuff that works.

Whole chicken (around 4¼ pounds): Get the best one you can reasonably afford. Doesn’t have to be fancy or organic unless that’s your thing. A fresh bird really does roast better than a frozen-then-thawed one though, just sayin’.
Salt + pepper: Don’t skimp. This is the foundation of flavor. I always season a bit more than I think I need, then talk myself into “just a pinch more.”
Red potatoes (2 lbs): I quarter them and call it rustic. If they’re uneven? Even better. Real food is never perfect.
Carrots (3 medium): Peeled and chopped into chunks. I once left the peels on in a rush and no one noticed.
Brussels sprouts (8 oz): Halved. If you think you hate them, you haven’t had them roasted like this.

For the butter magic:

Softened butter (4 Tbsp): This is where the joy lives. If you forget to soften it, 10 seconds in the microwave works fine.
Olive oil (1–2 Tbsp): I eyeball this. It’s mostly to help the butter spread, but also adds a little crispiness.
Garlic (2 cloves): Don’t overthink it. I’ve used the pre-minced kind more times than I’ll admit publicly.
Lemon zest + juice: That hit of brightness that makes it all sing. I zest first, then forget where I put the lemon. Happens every time.
Fresh parsley (1 Tbsp): Optional but pretty. Also helps you feel like you’ve got your life together.

How To Make Spatchcock Chicken?

Step 1: Preheat the oven to 425°F.
Yes, it feels aggressive. That’s the point. You want high heat to crisp up the skin and get the veggies golden.

Step 2: Cut that bird open.
Put the chicken breast-side down on a cutting board. Take your sharp kitchen shears (or your bravest knife) and cut down both sides of the backbone. The crunching noise is… intense. Embrace it.

Step 3: Flatten it out.
Flip it over and press down on the center of the breastbone until you hear a little pop. That’s the moment you become a spatchcocking legend. Or at least feel kind of cool.

Step 4: Loosen the skin.
Slide your fingers gently under the skin of the breast and thighs to make space for the butter. Yes, it’s awkward. No, it doesn’t have to be perfect.

Step 5: Mix the compound butter.
Butter + oil + garlic + herbs + lemon juice/zest + salt and pepper = the best-smelling mess of your week. Mash it all together with a fork and try not to taste test it. (Or do. You’re the boss.)

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Step 6: Butter up.
Use your hands to spread two-thirds of the butter under the skin. The rest goes on top. Massage it in. Like you mean it.

Step 7: Load the pan.
Toss your potatoes, carrots, and sprouts around the chicken. Drizzle them with oil, sprinkle with salt and pepper, and toss. A messy toss is fine.

Step 8: Roast for 45 minutes.
Give or take. Use a meat thermometer if you’ve got one—165°F in the thickest part of the breast means you’re good. If you don’t have one, look for golden skin and juices that run clear.

Step 9: Rest it.
Like, the chicken. Not you (though you’ve earned it). Let it sit 10–15 minutes before slicing so the juices stay put. It’s painful to wait. But do it anyway.

Storage Options:

Fridge: Good for 4 days if you don’t eat it all standing at the counter.
Freezer: Shred the leftover chicken and freeze in portions for pasta, salads, or “help-I-don’t-wanna-cook” days.

Pro tip: Those veggies are GOLD the next day in a breakfast hash. Add an egg. Live your best life.

Variations and Substitutions:

No carrots? Add sweet potatoes or parsnips.
Out of parsley? Use thyme, rosemary, or that half-wilted cilantro you keep forgetting about.
Want it spicy? Add smoked paprika or a pinch of cayenne to the butter.
Feeling extra? Slide lemon slices under the chicken. It’s a whole vibe.

What to Serve with Spatchcock Chicken?

Crusty bread – for dragging through buttery chicken juice. Non-negotiable.
Simple salad – something sharp and green to balance the richness.
A glass of white wine – or red, or cider, or iced tea in a mason jar. You’re home. Make it yours.
A second helping – because honestly, why not?

Frequently Asked Questions:

What if I mess up cutting the backbone?
Totally normal. It’ll still cook fine. Chicken doesn’t judge you.

Can I do this with turkey?
Yes! Great for Thanksgiving or whenever you want to freak out your in-laws with your newfound poultry skills.

Is this too much work for a weeknight?
If you’ve got 15 minutes of hands-on time, you can absolutely do this. I’ve done it in yoga pants with a toddler on my hip. It’s doable.

So yeah… spatchcock chicken. A little messy. A lot delicious. And surprisingly empowering. Like a hug from your oven that also makes your kitchen smell incredible.

Give it a go. Tell me how it turned out. Did your family cheer? Did you whisper “I did that” under your breath? Did you eat it cold out of the fridge the next day? Same here. Let’s talk about it.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Butter Swim Biscuits

Rich and Creamy Corn Casserole with Cream Cheese

Crockpot BBQ Chicken Wings (3 Ingredients)