Name: Spatchcock Chicken with Potatoes
Prep time: 20 min
Cook time: PT-488376H56M14S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 whole chicken (3 to 5 lbs); Salt and black pepper, to taste; 4 tbsp butter, softened; 2 tbsp fresh parsley, chopped; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; Zest and juice of 1 lemon; 3 cloves garlic, minced; ½ tsp garlic powder; 1 tsp paprika; 1 tbsp olive oil; 1½ lbs baby potatoes, halved; 3–4 carrots, peeled and thick-cut; 1 tbsp olive oil (for veggies); ½ tsp garlic powder (for veggies); ½ tsp crushed red pepper flakes (optional); Salt and black pepper, to taste (for veggies); 1 tbsp chopped fresh parsley or 1 tsp dried (for veggies)

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This Spatchcock Chicken with Potatoes recipe delivers juicy, flavorful chicken with golden crispy skin and perfectly roasted carrots and potatoes seasoned with fresh herbs and spices. By removing the backbone and flattening the bird, I get even cooking and tender meat in a fraction of the time compared to traditional whole roasting.

Why You’ll Love This Recipe

I love how spatchcocking the chicken speeds up the cooking time while still giving me that satisfying crispy skin and moist, seasoned meat. The compound herb butter melts into every crevice of the bird, and the vegetables roast underneath, soaking up the juices. It’s a complete one-pan meal that feels rustic and comforting without being complicated. Spatchcock Chicken with Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole chicken (about 3 to 5 pounds)
Salt and pepper
Butter
Fresh parsley
Fresh rosemary
Fresh thyme
Lemon
Fresh minced garlic and garlic powder
Paprika
Baby potatoes
Olive oil
Crushed red pepper
Carrots

Directions

1. Prepare the Chicken
I pat the chicken dry with paper towels and let it rest at room temperature for about 30 minutes. During that time, I preheat the oven to 425°F and line a rimmed baking sheet with foil, spraying it with non-stick spray.

2. Spatchcock the Chicken
I place the chicken breast-side down and use kitchen shears to cut out the backbone completely. Then I flip it over and press firmly on the breast to flatten it. I season both sides with salt and pepper.

3. Make the Compound Butter
I mix softened butter with chopped parsley, rosemary, thyme, lemon zest and juice, garlic, paprika, and olive oil until smooth. I spread half under the skin and the rest on top of the chicken.

4. Prepare the Vegetables
I toss halved baby potatoes and thick-cut carrots with olive oil, garlic powder, parsley, crushed red pepper, salt, and pepper. Then I spread them around the chicken on the sheet pan.

5. Roast
I roast everything for 60–70 minutes, checking that the breast and thighs reach 165°F. Halfway through, I stir the vegetables gently to help them roast evenly.

6. Rest and Serve
I remove the tray from the oven and loosely cover it with foil for about 5 minutes. This allows the juices to settle into the meat. Then I slice the chicken and serve it with the beautifully roasted carrots and potatoes.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 20 minutes
Cook time: 60–70 minutes
Resting time: 5 minutes
Total time: approximately 1 hour and 30 minutes

Variations

I sometimes swap in sweet potatoes or parsnips for a slightly sweeter roasted veggie mix.
To give it a smoky twist, I add a bit of smoked paprika to the butter mixture.
A splash of white wine under the veggies before roasting adds depth and moisture.
For a bolder herb flavor, I add sage or tarragon alongside the rosemary and thyme.
I’ve also finished the chicken under the broiler for 2–3 minutes for extra crispy skin.

Storage/Reheating

Once cooled, I store leftover chicken and veggies in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for about 10–15 minutes until warmed through. For longer storage, I freeze portions in sealed containers for up to 3 months. When reheating from frozen, I thaw overnight in the fridge before warming.

FAQs

How do I know when spatchcock chicken is fully cooked?

I check the internal temperature with a meat thermometer. The thickest part of the breast and thighs should both register 165°F.

Can I spatchcock the chicken without kitchen shears?

Yes, I’ve used a sharp knife before. It requires a firm press down along both sides of the backbone, but it works just as well with caution.

Can I marinate the chicken before roasting?

Absolutely. Sometimes I rub the compound butter on the chicken a few hours ahead (or overnight) and refrigerate it. This really intensifies the flavor.

What if I don’t have fresh herbs?

I’ve substituted dried herbs in a pinch—about one-third the amount. Fresh does give the best flavor, but dried rosemary, thyme, and parsley still work great.

Can I cook this on a grill instead of in the oven?

Yes, spatchcocked chicken is fantastic on the grill. I use indirect heat at about 400°F and grill for 45–60 minutes, rotating as needed.

Conclusion

Spatchcock Chicken with Potatoes is one of those satisfying, rustic meals that feels like a Sunday roast without all the fuss. I love how everything cooks together on one pan, filling the kitchen with mouthwatering aromas and delivering juicy, golden chicken with rich, herb-roasted veggies. It’s become one of my go-to meals for both casual dinners and impressive gatherings.