Spatchcock Chicken Recipe (Juicy and Crispy)

Roasting a whole chicken can feel like a project, but this spatchcock chicken recipe makes it SO much more approachable. Flattening the chicken helps it cook evenly, while the potatoes and Brussels sprouts roast right alongside it. Less juggling in the kitchen, and more time to actually enjoy dinner!

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A seasoned roasted spatchcock chicken is served on a platter with roasted potatoes, Brussels sprouts, and lemon wedges. Bowls of salt and pepper are nearby.

Why Making Spatchcock Chicken Is Worth It

A butterflied chicken might look like something you'd leave to your butcher, but I promise, it's easier than it looks! Once you cut out the backbone and flatten the chicken, the hardest part is behind you. From there, all that's left is seasoning, marinating and letting the oven do its thing.

This simple process shortens the time it takes for the chicken to roast, so I can even make it for a weeknight meal!

Why You'll Love This Recipe

More of the chicken gets all that good seasoning. Flattening it gives you more surface area to work with, including plenty of room to get the garlic and oregano underneath the skin instead of leaving all the flavor on top.

The roasted lemon is worth squeezing over everything. A little over the chicken right before serving adds a bright pop of flavor that works so well with the savory garlic and oregano.

And this is one of those dinners that looks way more impressive than the effort it takes. You don't need a complicated sauce or a long list of ingredients to pull it off.

Ingredients and Substitutions

Ingredients for a spatchcock chicken recipe: a whole chicken, Brussels sprouts, russet potatoes, lemon, olive oil, and seasonings including salt, black pepper, garlic powder, and oregano.

A 3½ to 4-pound whole chicken is the sweet spot for this recipe. It fits comfortably on the sheet pan once it's flattened and leaves enough room for the vegetables to roast around it.

Brussels sprouts and russet potatoes cook right alongside the chicken, so there's no need to make separate sides. Out of russets? Yukon Gold potatoes work great here. You can also swap the Brussels sprouts for broccoli or carrots.

For seasoning, you'll use garlic powder and dried oregano along with salt and black pepper. No oregano? Homemade Italian seasoning or all purpose seasoning work well in its place.

How to Butterfly a Whole Chicken

Scroll down to the recipe card for the full step by step instructions! ⬇️

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A whole chicken prepared for a spatchcock chicken recipe with its backbone.

Raw spatchcocked chicken on a white cutting board with bowls of oil, salt, pepper, and seasonings on a light surface.

First, you will need to remove the backbone of the bird. Set the chicken breasts up on a sturdy cutting board and use kitchen shears to cut along both sides of the backbone. Take your time here and reposition the shears if you hit a tougher spot rather than trying to force your way through.

Flatten it. Now, flip the chicken over and use the palms of your hands to press firmly on the breastbone until you hear it crack. You want the chicken to lie as flat as possible against the board, so don't be afraid to put a little pressure behind it.

A raw, butterflied chicken seasoned with spices is placed on parchment paper on a baking sheet.

Chopped potatoes and halved Brussels sprouts on a wooden board, with a bowl of lemon wedges and a small bowl of olive oil nearby.

Season and marinate. Use some paper towels to pat the butterflied chicken dry first so the oil and seasonings coat it well. I like to work some of the seasoning underneath the skin, too, rather than keeping all that flavor on the surface.

Get the vegetables ready. While the chicken marinates, trim and halve the Brussels sprouts, quarter the potatoes and cut the lemon into wedges. Coat the vegetables with olive oil and season them before they head onto the pan.

A raw spatchcocked chicken seasoned with spices is surrounded by chopped Brussels sprouts, potatoes, and lemon slices on a parchment-lined baking sheet.

A roasted spatchcocked chicken on a baking sheet, surrounded by roasted potatoes, Brussels sprouts, and lemon wedges.

Build your sheet pan. Arrange the vegetables and lemon around the chicken in an even layer. Try not to pile everything together. Giving the vegetables some space helps them actually roast while the chicken cooks.

Roast, then let it rest. Check the internal temp in the thickest part of the thigh with a meat thermometer, keeping the probe away from the bone. I like to pull the chicken out just before it reaches the safe temperature listed in the recipe card, then let it rest before slicing. It'll finish cooking on its own while the juices settle.

Helpful Tip: Pulling the chicken from the oven slightly early helps keep the breast juicy. The internal temperature will continue to rise as the chicken rests, a process called carryover cooking.

Roasted spatchcock chicken seasoned with herbs, surrounded by roasted Brussels sprouts, potatoes, and lemon wedges on a parchment-lined baking tray.

Madison's Tips for Success:

I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!

Get the skin really dry. Take an extra minute to pat away as much surface moisture as you can before adding the oil and seasonings. It makes such a difference when you want that skin nice and crisp.
Save that backbone. I always think it's worth hanging onto instead of letting it go to waste. Stick it in the freezer with your other chicken bones and scraps until you're ready to make homemade chicken stock. FYI: There's a recipe for Instant Pot chicken broth on my other site, Cook At Home Mom.
Keep an eye on the vegetables. If a few pieces start browning faster than the rest, just move them around the pan while the chicken finishes.

Storing and Freezing

Store any leftover chicken in an airtight container in the refrigerator for 3-4 days. For longer storage, cooked chicken can be frozen for up to 4 months.

Spatchcock Chicken Recipe FAQs

What is a spatchcock chicken?

A spatchcock chicken is simply a whole chicken with the backbone removed so you can open it up and flatten it before cooking. You might also hear this called butterflying a whole chicken. Same technique, different name!

Can I use this method without the vegetables?

Absolutely! You can roast the chicken on its own if you don't want the potatoes and Brussels sprouts. Just keep in mind that it may cook a little faster without the vegetables on the pan, so start checking the internal temperature earlier.

Can I spatchcock a chicken ahead of time?

Yes! You can remove the backbone and flatten the chicken ahead of time, then keep it refrigerated until you're ready to season and roast it.

Serving Ideas

You've already got potatoes and Brussels sprouts roasting with the chicken, so you really don't need much else. For a bigger dinner, add Spinach Salad with Mandarin Oranges and Berries for something fresh or Homemade Focaccia Bread for soaking up those chicken juices.

Did you make this recipe?

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It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave comments and questions below!

Roast spatchcock chicken on a platter with roasted potatoes, Brussels sprouts, chopped lemons, and seasoning bowls nearby.

Spatchcock Chicken Recipe

Prep Time: 10

Cook Time: 40

Marinate Time: 30

Total Time: 1 20

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This spatchcock chicken recipe features a seasoned whole chicken roasted with potatoes, Brussels sprouts and lemon for a simple sheet pan dinner.

Makes: 6 servings

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Author: Madison Wetherill

Ingredients

▢ 4 pounds whole bone-in chicken 3½ - 4 pounds
▢ 4 tablespoons olive oil divided
▢ 1 teaspoon garlic powder
▢ 1 teaspoon dried oregano
▢ 2 cups brussels sprouts washed and trimmed
▢ 2 pounds russet potatoes about 3 medium potatoes
▢ 1 lemon
▢ ½ teaspoon sea salt
▢ ¼ teaspoon black pepper

Instructions

Butterfly the Chicken

Place the 4 pounds whole bone-in chicken with the breasts facing up. Using sharp kitchen shears, cut along one side of the backbone from end to end. Cut along the other side of the backbone, completely removing about about 1-inch wide portion of the spine.
Turn the chicken over and use the palm of your hands to press down firmly on the bird until you hear the breast bone crack. This will flatten the bird. Optionally, you can tuck the wings.

Marinate

Lay the spatchcocked chicken on a parchment or foil lined sheet pan. Pat it dry with a few paper towels, then rub it all over with 2 tablespoons olive oil and the spices (1 teaspoon garlic powder and 1 teaspoon dried oregano), using your fingers to rub it under the skin too.
Let the chicken marinate in the seasonings for at least 30 minutes.

Prepare the Dish

Preheat the oven to 450°F (230°C).
Meanwhile, wash the vegetables. Trim and remove any large stems from the 2 cups brussels sprouts, then cut each sprout in half. Cut the 2 pounds russet potatoes into quarters. Cut 1 lemon into quarters.
Transfer the vegetables to a bowl, and toss with the remaining 2 tablespoons olive oil; season them lightly with ½ teaspoon sea salt and ¼ teaspoon black pepper.
Spread the vegetables and lemon pieces into an even layer on the sheet pan.

Roast

Set the sheet pan in the preheated oven and roast for 40 minutes, using a meat thermometer to ensure the internal temperature has reached 163℉ at the thickest part of the thigh (*see notes, below).
Allow the chicken to rest for 5-10 minutes before slicing.

Notes

Chicken is safe to eat when the internal temperature reaches 165°F. at the thickest portion of the thigh. When taking the internal temperature, be sure the probe isn't touching any bones.
To ensure juicy meat, remove the roasted chicken when the internal temperature is 163°F. As the meat rests for 5 minutes, the internal temperature will increase another 2-3 degrees.
To store leftovers: Transfer to an airtight container and keep in the refrigerator for 3-4 days. Alternately, you can freeze leftover chicken for use within 4 months, per USDA.
Get the skin really dry. Take an extra minute to pat away as much surface moisture as you can before adding the oil and seasonings. It makes such a difference when you want that skin nice and crisp.
Keep an eye on the vegetables. If a few pieces start browning faster than the rest, just move them around the pan while the chicken finishes.
Save that backbone. I always think it's worth hanging onto instead of letting it go to waste. Stick it in the freezer with your other chicken bones and scraps until you're ready to make homemade stock.