Juicy Roasted Spatchcocked Chicken with Garlic Butter & Sun-Dried Tomatoes

Name: Juicy Roasted Spatchcocked Chicken with Garlic Butter & Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 whole young chicken (about 3½–4 lbs); 6 tbsp unsalted butter, room temperature; 2 tbsp sun-dried tomatoes, finely chopped; 1 tbsp oil from the sun-dried tomato jar; 3 cloves garlic, minced or mashed; 2 tbsp fresh thyme, finely chopped; 1 tbsp fresh parsley, finely chopped; 1 tbsp fine sea salt; 1/2 tsp black pepper; 1 lb baby gold potatoes, halved; 1 lb carrots, peeled and chopped into 1-inch pieces; 1 large red onion, cut into thick wedges; 5 cloves garlic, peeled and smashed

January 18, 2026

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You guys… I might’ve just changed dinner forever. I made this roasted spatchcocked chicken the other night, and I genuinely said out loud, “why have I not been doing this my whole life?” 😂 It’s one of those recipes that sounds intimidating, but once you try it, you realize it’s actually super easy — like shockingly easy. The skin gets golden and crispy, the meat stays ridiculously juicy, and that garlicky sun-dried tomato butter melts right into every nook and cranny.

If you’ve ever looked at a whole chicken and thought, “Nope, that’s too much work,” I promise you this is about to become your new favorite weeknight dinner. It’s cozy, comforting, and impressive enough to serve to guests. Plus, it’s honestly way better than turkey (I said what I said 🫣).

Ingredients:

Chicken – The star of the show. A young chicken roasts faster, stays tender, and gives you juicy meat with crispy skin. Spatchcocking helps it cook evenly in less time.
Butter – Butter makes everything better. It keeps the chicken moist, helps it brown beautifully, and carries all the garlic and herbs right into the skin.
Sun-Dried Tomatoes – These add a savory, tangy punch that deepens the flavor of the butter. The oil they’re packed in has tons of concentrated tomato essence too — don’t skip it!
Garlic – Roasted garlic flavor + crispy chicken skin = pure heaven. It infuses every bite with warmth and depth.
Thyme & Parsley – The thyme brings that classic earthy, roasted flavor while the parsley brightens everything up with freshness.
Salt & Pepper – Don’t hold back here — seasoning is everything when you’re working with a whole bird.
Baby Gold Potatoes – These roast up buttery and crisp, soaking in all the drippings from the chicken. Basically, they’re flavor sponges.
Carrots – Add color, sweetness, and texture to the veggie mix. Plus, roasted carrots + chicken pan juices = chef’s kiss.
Red Onion – Gives a subtle sweetness and caramelizes perfectly underneath the chicken.
Extra Garlic Cloves – Because we can never have too much garlic in a roast dinner. They get soft and jammy, perfect for spreading on the potatoes later.

Why You’ll Love This Recipe

Perfect for beginners: Spatchcocking sounds fancy, but it’s surprisingly easy once you try it.
Juicy every time: Flattening the chicken helps it cook evenly, so no more dry breast meat.
Built-in side dish: The veggies roast underneath, catching all that garlicky butter and drippings.
Meal prep friendly: The leftovers make killer sandwiches, wraps, or chicken salad.
Better than store-bought rotisserie: Once you make your own, you’ll never go back.

Equipment Needed

Kitchen shears: For easily cutting out the backbone when spatchcocking the chicken.
Cutting board: A sturdy surface to safely prep and flatten your chicken.
Paper towels: To pat the chicken completely dry for perfectly crispy skin.
Mixing bowl: For combining the butter, herbs, and sun-dried tomatoes.
Baking pan or roasting dish: Holds both the chicken and veggies for even roasting.
Instant-read thermometer: Ensures the chicken reaches the perfect internal temperature of 165°F (74°C).
Tongs or carving knife: For handling and slicing the chicken after roasting.
Foil or parchment paper: Helps with easy cleanup and prevents sticking.
Wire rack (optional): Elevates the chicken for all-around crispy, golden skin.

Substitutions & Modifications

Butter: Substitute with olive oil or vegan butter for a dairy-free version.
Sun-Dried Tomatoes: Swap for roasted red peppers or a spoonful of pesto.
Thyme & Parsley: Use rosemary or Italian seasoning if that’s what you have.
Veggies: Try sweet potatoes, parsnips, or brussels sprouts.
Chicken: Use Cornish hens or bone-in chicken pieces for smaller servings.

Juicy Roasted Spatchcocked Chicken with Garlic Butter & Sun-Dried Tomatoes

Learn how to make the juiciest roasted spatchcocked chicken with garlic herb butter and roasted veggies. Crispy skin, tender meat, and so much flavor — this easy recipe is way simpler than it looks!

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Recipe Type: Dinner

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Ingredients

For the Chicken & Butter Mixture

1 whole young chicken about 3½–4 lbs
6 tbsp unsalted butter, room temperature
2 tbsp sun-dried tomatoes, finely chopped
1 tbsp oil from the sun-dried tomato jar
3 cloves garlic, minced or mashed
2 tbsp fresh thyme, finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp fine sea salt
½ tsp black pepper

For the Veggies

1 lb baby gold potatoes, halved
1 lb carrots, peeled and chopped into 1-inch pieces
1 large red onion, cut into thick wedges
5 cloves garlic, peeled and smashed

Instructions

How to Spatchcock a Chicken

Place the chicken breast-side down on a cutting board with the backbone facing up.
Using sharp kitchen shears, cut along both sides of the spine to remove it completely (you can save it for broth!).
Flip the chicken over so the breast is facing up.
Place your palms on the breastbone and firmly press down until you hear a crack — this flattens the chicken.
Pat it completely dry with paper towels. Moisture = soggy skin.
Sprinkle 1 tbsp salt evenly over both sides and set aside while you prep the veggies and butter mixture.
Why spatchcock? Flattening the chicken allows it to roast faster and more evenly, giving you that crispy skin and juicy meat combo. Plus, it looks way fancier than the effort it takes!

Roasted Spatchcocked Chicken Cooking Instructions

Preheat your oven to 425°F (220°C). Line a large baking pan (9×13 or bigger) with parchment paper or foil.
Prep the veggies: Halve your potatoes, peel and chop carrots, slice the red onion into wedges, and toss everything together with the smashed garlic cloves. Spread them evenly in your pan.
Make the butter mixture: In a small bowl, combine softened butter, chopped sun-dried tomatoes, oil, minced garlic, thyme, parsley, salt, and pepper. Mix until smooth.
Butter up your bird: Pat the chicken dry again (can’t say it enough!). Rub the butter mixture everywhere — under the skin, over the skin, and even a little on the underside.
Assemble: Place the chicken breast-side up on top of the veggies.
Roast: Bake for 45–50 minutes, or until the thickest part of the chicken (breast or thigh) reaches 165°F (74°C).
Rest: Let it rest for 10 minutes before carving — this locks in all those juices.
Serve: Slice up your chicken, scoop those roasted veggies, and drizzle any extra pan juices over the top. Heaven.

Video

Tips & Tricks

Dry that skin! The drier the chicken before roasting, the crispier the skin.
Don’t skip resting time. Letting it rest keeps the juices inside where they belong.
Save the bones! Make homemade broth from the leftover carcass — it’s liquid gold.
Broil for a minute at the end if you want extra crispy golden skin.
Use leftover butter drippings to drizzle over the carved chicken for even more flavor.

Frequently Asked Questions:

Can I prep this ahead of time?
Yes! You can spatchcock and season the chicken up to 24 hours in advance. Keep it covered in the fridge and bring it to room temp before roasting.

Do I need a wire rack?
Nope! The veggies act like a natural rack, keeping the chicken lifted and crispy while soaking up the juices.

How do I know when it’s done?
Use a meat thermometer — 165°F (74°C) in the breast or 175°F (79°C) in the thigh = perfection.

Can I use boneless chicken?
Not for spatchcocking, but you could use the butter mix on thighs or breasts and roast them for ~25–30 minutes.

Storage Instructions

Storage:

Let the chicken cool completely before storing — you don’t want condensation making that crispy skin soggy.
Transfer leftovers to an airtight container or wrap tightly in foil.
Store in the fridge for up to 4 days.
To freeze, shred or carve the chicken first, then place in freezer-safe bags or containers. It’ll keep for up to 3 months.

Reheating (and keeping it juicy):

Oven: Preheat to 350°F (175°C). Place the chicken in a baking dish with a splash of chicken broth or a pat of butter to keep it moist. Cover loosely with foil and warm for 15–20 minutes, or until heated through. For crispy skin, uncover for the last 5 minutes.
Air Fryer: Heat at 370°F (190°C) for 5–7 minutes for smaller portions — it brings back that golden, crispy texture perfectly.
Microwave: Not ideal for skin crispiness, but works in a pinch. Heat on medium power in 30-second intervals, covering lightly with a damp paper towel to retain moisture.

More of my recipes

Do you LOVE Easy Dinners?! Check Out MORE of my Favs:High Protein Chicken Enchilada Skillet (One-Pan Dinner Recipe!) Hot Honey Sheet Pan Chicken (Easy Weeknight Dinner or Meal Prep!) Easy Skillet Chicken Pot Pie with Puff Pastry

Conclusion

If you’ve been scared of roasting a whole chicken, this is your sign to just do it. Once you realize how simple (and delicious) it is, you’ll feel like a total pro in your own kitchen. The skin gets shatteringly crisp, the inside stays tender and juicy, and those roasted veggies underneath are pure flavor bombs.

If you make this Roasted Spatchcocked Chicken, tag me @munchiesbymallory so I can see your masterpiece! 🫶 Don’t forget to leave a rating or comment on my blog — it seriously helps more people find my recipes. And if you loved this, try my One-Pan Marry Me Chicken Orzo next!