This Mediterranean Spatchcock Chicken is my secret weapon when I want people to think I’ve gone all out… when really, I just put everything on a tray and called it dinner. Flattening the bird (a.k.a. spatchcocking — yes, it’s a weird word, no, I didn’t make it up lol) means it cooks in record time, gets crispy in all the right places, and stays juicy where it counts. No dry breast. No underdone thighs. No drama.
It all roasts together in one glorious pan - lemony herb-butter chicken, tender Yukon gold potatoes, sweet carrots, and onions that basically baste themselves in white wine and broth. The smell? Like a Greek grandma and a French chef teamed up in your kitchen and made magic.
Perfect for a cozy Sunday roast, a fake-fancy dinner party, or meal prep if you're one of those organized people. (And if not, leftovers still count as a win.)
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Why You’ll Love This Recipe
Juicy meat, crispy skin, zero stress – Spatchcocking cooks the bird evenly and faster. It’s basically a life hack in poultry form.
Big, bold flavor – We’re talking lemon, garlic, rosemary, olive oil, and smoky spices doing the heavy lifting. Your kitchen will smell like the Med in under 20 minutes.
One pan, no fuss – Chicken, potatoes, carrots, onions… all roasting in the same tray, soaking up the broth and white wine like it’s a spa day.
Looks fancy, cooks easy – It comes out looking like you trained in a Tuscan villa, but it’s secretly a very hands-off recipe.
Leftovers worth fighting for – That herb-butter flavor only gets better the next day. Shred it into salads, wraps, or just eat cold over the sink. We don’t judge.
Mediterranean Spatchcock Chicken
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Spatchcock Chicken Key Ingredients
Full recipe and instructions in the recipe card at the end of post
Whole chicken: Spatchcocking allows it to cook evenly and quickly while staying juicy.
Fresh herbs: Infuse the pan with earthy, aromatic Mediterranean flavor.
Dry white wine: Adds acidity and depth to the roasting liquid, helping deglaze the pan as it cooks.
Chicken broth: Keeps the vegetables tender and creates a flavorful base.
Yukon potatoes: Creamy inside, golden outside, perfect for roasting under chicken drippings.
Carrots: Add sweetness and balance the savory herb butter.
Onion: Softens into the pan juices, adding natural sweetness and depth.
Butter: Creates rich, golden skin and carries the herb flavors beautifully.
Olive oil: Keeps the marinade smooth and adds Mediterranean richness.
Garlic: Essential for bold, savory flavor throughout the chicken.
Lemon juice: Brightens the butter marinade and balances the richness.
Warm spices (smoked paprika, cumin, garlic powder, onion powder): Add subtle smokiness and depth without overpowering the herbs.
Additional notes
Pat the chicken completely dry before seasoning: Dry skin = crisp skin. This step makes a noticeable difference in browning.
Loosen the skin before adding the butter: Gently slide your fingers under the skin over the breasts and thighs so the herb butter melts directly into the meat, not just on top.
Let the chicken sit at room temperature briefly: Taking the chill off for 20–30 minutes helps the chicken cook more evenly.
Use a thermometer, not the clock: Pull the chicken when the thickest part of the thigh hits 160°F — it will carry over to a safe temp while resting.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Preheat oven to 425F. Remove the backbone and flatten the bird.
Step 2: Melt butter, whisk with olive oil, garlic, herbs, spices, and lemon.
Step 3: Rub the butter mixture all over the front and back of chicken and under the skin.
Step 4: Chop veggies and add to a roasting pan with herbs, wine, and broth.
Step 5: Place chicken over vegetables and roast until golden and juicy. About 45 mins or until internal temp reads 160F.
Step 6: Let the chicken rest briefly, then carve and spoon pan juices over everything.
Substitutions & Variations
Swap vegetables: Fennel, parsnips, sweet potatoes, or bell peppers all work well.
No wine? Use extra broth with a splash of lemon juice.
Make it spicy: Add chili flakes or harissa to the butter marinade.
Dairy-free: Use all olive oil instead of butter.
Add olives: Scatter Kalamata olives into the pan during the last 15 minutes.
FAQ
It cooks faster, more evenly, and results in crisp skin and juicy meat.
A large roasting pan, cast-iron skillet, or rimmed baking sheet.
Use a food thermometer and remove when 160F and let it rest for 10 minutes.
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⭐️ Recipe
Mediterranean Spatchcock Chicken
Ingredients
Ingredients
- 4 lb whole chicken
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- ¼ cup dry white wine
- 1 cup chicken broth
- 2 Yukon Gold potatoes peeled and chopped
- 1 –2 medium carrots chopped
- 1 medium onion sliced
Herb Butter Marinade
- ½ cup unsalted butter softened
- ⅓ cup olive oil
- 3 garlic cloves minced
- 2 tablespoon fresh oregano finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 2 teaspoon kosher salt
- ¼ cup fresh lemon juice
- 1 teaspoon dried thyme
- 2 teaspoon smoked paprika
- 2 teaspoon cumin
- 2 teaspoon garlic powder
Instructions
Preheat the oven
- Preheat oven to 425°F.
Spatchcock the chicken
- Pat the chicken dry with paper towels. Using kitchen shears, remove the backbone from the chicken. Flip breast-side up and using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat.4 lb whole chicken
Make the herb butter marinade
- In a bowl, melt the butter slightly and whisk with olive oil. Stir in garlic, fresh herbs, spices, salt, and lemon juice until smooth.½ cup unsalted butter, ⅓ cup olive oil, 3 garlic cloves, 2 tablespoon fresh oregano, 1 tablespoon fresh rosemary, 2 teaspoon kosher salt, 1 teaspoon dried thyme, 2 teaspoon smoked paprika, 2 teaspoon cumin, 2 teaspoon garlic powder, ¼ cup fresh lemon juice
Season the chicken
- Rub the marinade generously over both sides of the chicken, making sure to get under the skin.
Prepare the vegetables
- Add potatoes, carrots, and onion to a large roasting pan. Scatter thyme and rosemary sprigs over the vegetables. Pour in white wine and chicken broth.3 sprigs fresh thyme, 3 sprigs fresh rosemary, ¼ cup dry white wine, 1 cup chicken broth, 2 Yukon Gold potatoes, 1 –2 medium carrots, 1 medium onion
Roast
- Place the chicken on top of the vegetables. Roast for about 40-45 minutes, or until the thickest part of the thigh reaches 160°F.
Rest & serve
- Let the chicken rest for 5–10 minutes before carving. Spoon pan juices over the chicken and vegetables before serving.
Notes
Storage & Reheating
- Store: Refrigerate leftovers up to 4 days.
- Freeze: Freeze cooked chicken (off the bone) up to 2 months.
- Reheat: Warm in a 350°F oven with a splash of broth to keep it juicy.
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