Spatchcock Roasted Chicken

This Spatchcock Roasted Chicken roasts into a beautifully golden bird with herby garlic butter tucked under the skin, giving you crisp, well-seasoned results and bright lemon flavor throughout. 

It transforms a simple roast chicken into an elegant one-pan oven-roasted dinner with potatoes, shallots, and a rich pan sauce, making it ideal for easy entertaining.

For more sheet pan dinners, try my Roast Chicken Legs, Potatoes and Veggies, Roast Chicken Thighs and Couscous, or my Thanksgiving Sheet Pan Dinner!

The Ingredients:

• Whole Chicken: A 4-pound whole chicken works best, and a kosher chicken is ideal since the salt cleaning acts like a natural brine, keeping the meat tender and juicy.
• Melted Butter I use salted American butter. Be sure it’s cooled before putting it under the skin of the chicken, or it will start to “cook” the chicken before you are ready!
• Fresh Thyme Adds classic roasted chicken flavor and mixes into the herb butter; rosemary can be used if you prefer a stronger herb flavor.
• Lemon and Lemon Zest: The zest perfumes the butter, while the sliced lemons roast in the pan, creating a punchy, flavorful sauce.
• Yukon Gold Potatoes. These are the best potatoes to use for roasting because they are waxy (unlike a Russet potato, which is starchy). They are great for mashed potatoes (or for making gnocchi!), but a waxy potato will hold its shape when roasting, unlike the russet, which will fall apart.
• Olive Oil For brushing on top of the chicken skin before it roasts to create a crispy skin, and for tossing the potatoes and shallots in before the roast.
• Kosher Salt and Freshly Cracked Black Pepper: This will help season the chicken, and can be to taste.
• Herbs De Provence: Seasons the potatoes and shallots with a subtle, aromatic blend that complements the lemon and thyme.
• Shallots: Roast until sweet and caramelized, then pair with the potatoes and pan sauce.
• Garlic Clove: Adds a gentle flavor to the potatoes and complements the garlic butter under the chicken skin.

Step #1: Remove the Backbone

• Spatchcocking the chicken begins by laying it flat so it roasts evenly. To do this, flip the chicken breast-side down on a cutting board and use sharp kitchen shears to cut along both sides of the backbone until it comes free.
• Discard the backbone and open the chicken so it lies flat on the sheet pan. This helps the meat cook at the same rate from edge to center.
• TIP: If cutting feels difficult, let the chicken rest at room temperature for 10 minutes. Slightly softened skin and joints make the process much easier.

What If I Don’t Have Kitchen Shears?

A sturdy chef’s knife works too. Press the heel of your hand on the back of the blade and rock gently through each side of the backbone rather than trying to force a straight chop.

Step #2: Season the Chicken

• Combine the melted butter with the thyme, lemon zest, salt, and pepper in a small bowl.
• Loosen the skin over the legs and breast meat, then tuck the herb butter underneath so it melts into the chicken as it roasts.
• Set the chicken on top of the zested lemon slices, skin side up.
• Lightly brush the skin with olive oil and sprinkle over the remaining thyme, salt, and pepper.
• Toss the potatoes and shallots with olive oil, Herbs de Provence, garlic, salt, and pepper, then arrange them around the chicken with the whole lemon slices.
• TIP: Give each vegetable enough space on the roasting pan so it caramelize nicely.

How Do You Loosen the Skin Without Tearing It?

Use a spoon to gently loosen the skin, starting at the bottom of the breast, where there’s already a natural opening. Slide the spoon in with the curved side facing down, then ease it forward to create space without tugging or tearing. Once the pocket is open, you can slip your hand underneath to tuck in the garlic thyme butter so it stays in place as the chicken roasts.

Step #3: Roast and Plate

• Roast the chicken until the skin is golden and the meat is cooked through, about 1 hour and 20-30 minutes.
• Place an instant-read thermometer in the thickest part of the breast; it should register at 165°F.
• Transfer the chicken to a platter and arrange the roasted potatoes and shallots around it.
• Garnish with the caramelized lemon slices, and discard the ones underneath the chicken.
• Quickly whisk the pan juices on the sheet pan, then serve each guest their chicken with 2-3 potatoes and a drizzle of the pan sauce.

Spatchcock Chicken Is Easy to Carve

Carving is simple because the chicken lies flat: the legs lift off with a clean cut through the joint, and the breast meat slices neatly with very little effort. It makes serving at the table much tidier and far less intimidating for new cooks!

Substitutions and Variations

• Rosemary can replace thyme if you prefer a slightly more woody, aromatic flavor.
• Fingerling potatoes can be used in place of Yukon Golds for a smaller, quicker-roasting option.
• Add carrots or parsnips to the sheet pan for more variety.
• A light sprinkle of smoked paprika on the skin adds a deeper flavor while preserving the classic flavors.
• For a smaller weeknight version, use bone-in chicken thighs with the same seasoning and reduce the roasting time accordingly.