Herb Butter Spatchcock Chicken and Roasted Vegetables is moist and flavorful inside with crispy, golden skin. Roasted potatoes, carrots, and mushrooms turn this into an easy one-pan meal that works equally well for a family dinner or a dinner party.
I first rediscovered spatchcock chicken at a family reunion in Manitowish Waters, Wisconsin. It’s a cooling summer escape with lakes, trails, fishing, cranberry bogs, craft beer, and great local cheese—ideal if you want to get out of the heat for a few days.
Our family reunion brings together four generations who trace their roots to Lawrence, Nebraska. We gather every three years at a state park with a large dining area and kitchen facilities that make group cooking and outdoor gatherings easy. Food is a central part of the reunion: we share handwritten recipes that have been passed down for generations and rotate menu planning so each branch can showcase their specialties.
Over the years, reunion menus have featured roasted pork loin with cherry bourbon sauce, cheesy polenta, creamy risotto, teriyaki ribeyes, scratch-made biscuits and gravy, and dramatic desserts. This year one of the standout dishes was my cousin Greg’s spatchcock chicken, which inspired the recipe below. When someone can brine and roast spatchcock chickens for a large group with rave reviews, you know they’ve mastered the technique.
The term spatchcock — likely of Irish origin and used since the late 1800s — refers to splitting or butterflying poultry along the spine so the bird lays flat. This simple step helps the chicken roast faster and more evenly than a whole bird.
Brining is the other essential technique for reliably juicy chicken. For best results, use a simple chicken brine and brine a 4–6 pound roasting chicken for 4–5 hours.
After brining, remove the chicken and rinse it thoroughly. Use sharp kitchen shears to cut along both sides of the backbone from neck to tail, then flip the bird breast-side up and press down on the breastbone until it cracks and the chicken lays flat.
Pat the chicken dry and let it sit at room temperature for 30–60 minutes. Dry skin helps the herb butter adhere and promotes even browning during roasting.
Prepare the herb butter by combining room-temperature butter with kosher salt, freshly cracked pepper, minced garlic, and fresh thyme. Smear the herb butter on both sides of the chicken, then place the bird breast-side up on a rimmed baking sheet.
Arrange vegetables around the chicken: small potatoes (halved if large), carrots cut into 1″ pieces, and whole mushrooms about 1.5–2″ in size work well. Toss the vegetables with olive oil, fresh thyme, coarse salt, and cracked pepper before spreading them in a single layer. Avoid crowding the pan—vegetables brown and roast more evenly when they have space. If you need more room, use a second sheet on a lower rack.
Preheat the oven to 400°F (200°C). Roast the chicken and vegetables for 45–55 minutes, or until an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh. Remove the chicken from the oven and let it rest 10–15 minutes before carving to allow the juices to redistribute.
This dish pairs nicely with extra roasted vegetables or a simple green side. If desired, add oven-roasted asparagus or roasted Brussels sprouts with bacon and shallots for more variety.
If you try this recipe, leave a comment to share how it turned out.
Herb Butter Spatchcock Chicken and Roasted Vegetables
Ingredients
- 4-6 pound roasting chicken
Vegtables
- 2 pounds small potatoes, whole or halved
- 1 pound carrots, cut into 1″ pieces
- 8 ounces mushrooms, 1.5–2″ whole smaller mushrooms may overcook
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- kosher salt and freshly cracked pepper, to taste
Herb Butter
- 1/2 cup room-temperature butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons fresh thyme
- 1 clove garlic, minced
Instructions
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Brine the chicken for 4–5 hours using a simple chicken brine (see recipe notes).
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Remove the chicken from the brine and rinse thoroughly.
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Using kitchen shears, cut along both sides of the backbone from neck to tail to remove it.
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Flip the chicken and press down on the breastbone until it cracks and the bird lays flat.
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Pat the chicken dry and let it rest at room temperature for 30–60 minutes.
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Preheat oven to 400°F (200°C).
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Mix the herb butter ingredients together until smooth.
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Smear the herb butter on both sides of the chicken, then place breast-side up on a rimmed baking sheet. Well-dried skin helps the butter adhere and encourages browning.
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Arrange the oiled, seasoned vegetables in a single layer around the chicken. If needed, use a second sheet on a lower rack so the vegetables don’t crowd.
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Roast 45–55 minutes, until the thickest part of the thigh reaches 165°F (74°C). Let the chicken rest 10–15 minutes before carving.