Perfectly Roasted Spatchcock Chicken with Herb Butter & Vegetables

If you’ve never tried spatchcock chicken before, you’re in for a game-changer! This technique, which involves removing the backbone of the chicken and flattening it, ensures faster cooking, crispier skin, and juicier meat. Plus, it makes you look like an absolute pro in the kitchen—without the stress!

Roasting a whole chicken can sometimes feel intimidating, but this method makes it super manageable. Whether you’re cooking for a weeknight dinner, meal prepping for the week, or hosting a small gathering, this spatchcock chicken recipe is a must-try. Plus, it pairs perfectly with a variety of sides, from simple roasted vegetables to mashed potatoes or even a light, refreshing salad.

Why You’ll Love This Spatchcock Chicken Recipe

• Cooks evenly and quickly: No more overdone breasts and undercooked thighs.
• Crispy skin and juicy meat: Flattening the bird ensures all parts roast at the same rate.
• One-pan meal: The chicken roasts on a bed of seasoned vegetables, soaking up all those incredible juices.
• Packed with flavor: A zesty herb butter mixture brings everything together beautifully.
• Perfect for meal prep: Leftovers are fantastic for sandwiches, wraps, or adding protein to salads throughout the week.

Ingredients

For the Chicken

• 4 to 4.5 lb whole chicken
• 3 Tbsp butter, softened
• 1 1/2 tsp minced garlic
• 1 1/2 tsp chopped fresh thyme
• 1 1/2 tsp chopped fresh rosemary
• 2 tsp lemon zest, plus lemon wedges for serving
• Salt and black pepper, to taste
• 1 tsp paprika

For the Vegetables

• 1 3/4 lbs red potatoes, cut into 1 1/2-inch chunks
• 1 lb carrots, peeled and cut into 1-inch chunks
• 2 tsp minced garlic
• 1 Tbsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 1 Tbsp olive oil
• 3 Tbsp chopped fresh parsley

How to Make Spatchcock Chicken

1. Prep the Chicken

1. Preheat your oven to 425°F.
2. Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it.
3. Flip the chicken over and press firmly on the breastbone to flatten it. Pat dry with paper towels.

2. Season & Butter Up

1. In a small bowl, mix softened butter, garlic, thyme, rosemary, lemon zest, salt, black pepper, and paprika.
2. Carefully loosen the skin over the breasts and thighs, and rub some of the butter mixture underneath. Spread the remaining butter all over the chicken.

3. Prep the Vegetables

1. In a large roasting pan, toss potatoes and carrots with garlic, rosemary, thyme, olive oil, salt, and pepper.
2. Spread the vegetables out in an even layer and place the spatchcocked chicken on top, skin side up.

4. Roast to Perfection

1. Transfer the pan to the oven and roast for 40 to 50 minutes, or until the chicken reaches an internal temperature of 165°F at the thickest part.
2. If needed, broil for the last 2-3 minutes to get an extra crispy skin.

5. Rest & Serve

1. Let the chicken rest for at least 10 minutes before carving.
2. Sprinkle the chopped parsley over the vegetables, then serve everything with lemon wedges.

Pro Tips for the Best Spatchcock Chicken

• Don’t skip the drying step. Moisture prevents crispiness, so pat the chicken dry thoroughly.
• Use a thermometer. This ensures your chicken is perfectly cooked without guessing.
• Save the backbone! Simmer it with water, herbs, and veggies for a quick homemade broth.
• Customize your seasonings. Try adding smoked paprika, cumin, or a little cayenne for a spicier kick.
• Let the chicken marinate. If you have time, rub the butter mixture under the skin and let the chicken sit in the fridge for a few hours before roasting. This allows the flavors to penetrate even deeper.

Side Dish Ideas

While the roasted potatoes and carrots are a fantastic side for this meal, you might want to mix things up occasionally. Here are some ideas:

• Garlic Mashed Potatoes: Creamy and comforting, they soak up all the delicious pan juices.
• Roasted Brussels Sprouts: Tossed with a little balsamic glaze, they add a nice tangy contrast to the savory chicken.
• Simple Arugula Salad: A light salad with a lemon vinaigrette balances the richness of the dish.
• Crispy Garlic Bread: Because who doesn’t love mopping up those flavorful juices with bread?

FAQs

Can I use dried herbs instead of fresh?
Absolutely! Use about 1/3 the amount if substituting dried for fresh herbs.

What if I don’t have kitchen shears?
A sharp chef’s knife can do the job, but shears make it much easier.

Can I prep this in advance?
Yes! You can spatchcock and season the chicken a day ahead—just keep it covered in the fridge until ready to roast.

What’s the best way to store leftovers?
Store leftover chicken in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.

How can I reheat the chicken without drying it out?
Reheat in a 325°F oven, covered with foil, for about 10-15 minutes. You can also microwave it with a damp paper towel on top to keep it moist.

Conclusion

This spatchcock chicken recipe is a total win—crispy, juicy, and packed with flavor, all in under an hour. Whether you’re serving it for Sunday dinner, meal prepping for the week, or simply trying something new, it’s bound to become a staple in your kitchen. Enjoy!