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overhead photo of roasted spatchcock chicken, brussel sprouts, and radishes in a black cast iron skillet

Roasted Spatchcock Chicken

Katerina | Diethood
This delicious Roasted Spatchcock Chicken is juicy, golden, and mouthwatering, thanks to a butter rub with herbs, spices, garlic, and lemon zest!
Servings : 6
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 15 mins


For the Chicken:
  • 1 (3.5 to 4 pounds) whole chicken
  • 3 tablespoons butter, softened
  • 3 cloves garlic, minced
  • 1 tablespoon lemon zest
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon dried oregano
  • ½ tablespoon dried thyme
  • ½ tablespoon paprika
  • ¾ teaspoon salt, or to taste
  • ½ teaspoon fresh ground black pepper, or to taste
For the Vegetables:
  • 1 pound whole radishes, cut in half
  • 1 pound brussel sprouts, trimmed and cut in half
  • 2 tablespoons olive oil
  • salt and pepper, to taste


  • Preheat oven to 425˚F.
  • In a smaller mixing bowl combine softened butter, minced garlic, lemon zest, garlic powder, onion powder, dried oregano, dried thyme, paprika, salt, and pepper; mix and mash with a fork until thoroughly combined and set aside.
  • On a cutting board turn chicken breast-side down.
  • Using sharp kitchen shears, cut out the backbone of the chicken.
  • Once the backbone is removed, turn over the chicken and, using the heels of your hand, press down forcefully to flatten it.
  • Next, using your fingers, carefully pull the skin away from the meat and spread half of the butter mixture under the skin and onto the meat.
  • Rub the rest of the butter mixture on top of the skin and all over the chicken.
  • Place the chicken in a large cast iron skillet; turn legs inward and tuck the wing tips under the chicken.
  • Roast for 45 to 55 minutes, or until internal temperature of the thickest part of the chicken registers at 165˚F. Use an instant read meat thermometer to check for doneness.
  • Transfer chicken to a cutting board and let rest for 10 minutes before cutting.
If Using the Vegetables:
  • Follow the recipe as written to preheat the oven, spatchcock the chicken, and season it with the butter mixture.
    Then put the chicken on a baking sheet, tuck in the wings and turn legs inward, and roast for 25 minutes.
  • In the meantime, toss the veggies with salt, pepper, and olive oil.
  • When the 25 minutes is up, pull the baking sheet out of the oven and arrange the veggies around the chicken.
  • Continue to roast for 20 to 25 more minutes, or until chicken is done. Give the veggies a stir couple of times during the cooking process.
  • Remove from oven.
  • Transfer chicken to a cutting board and let rest 10 minutes.
  • Cut and serve with the vegetables.


  • NET CARBS: 7 g 
  • WW POINTS: Points include both, the chicken and vegetables, plus butter and olive oil. To drastically reduce your points, discard the skin. To further reduce your points, only eat the chicken breast. 


Calories: 459 kcal | Carbohydrates: 12 g | Protein: 31 g | Fat: 33 g | Saturated Fat: 11 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 124 mg | Sodium: 493 mg | Potassium: 791 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 1262 IU | Vitamin C: 80 mg | Calcium: 90 mg | Iron: 3 mg | Net Carbs: 7 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Main Course
Cuisine: American
Keyword: oven baked chicken, roasted chicken, spatchcock chicken