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one pan roasted chicken

Baked Spatchcock Chicken (Roasted Butterflied Chicken)

  • Author: Lily
  • Total Time: 1 hour 25 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


This baked spatchcock chicken recipe is tender, juicy, and flavorful. The recipe is a one-pan meal that can be served with rice.


  • 1 Whole Small Chicken (2 lbs or 1 kg) **see notes
  • 4 Medium White Potatoes
  • 1 Large Zucchini or 6 Baby Zucchini
  • 6 Medium Tomatoes
  • 2 Medium Onions
  • 8 Garlic Cloves
  • 1/2 cup water or chicken broth
  • 2 Tbsp Olive Oil
  • Salt and Pepper to Taste 


Make Egyptian Magic Red Sauce

  1.  In a food processor, blend the onions and garlic.
  2. In a blender, blend the tomatoes. Strain the tomato juice.
  3. Use a stovetop pot that has a cover and can go in the oven (like a LeCreuset Dutch Oven). In this pot on medium-high heat, add olive oil. Fry the onions and garlic for about 5 minutes. 
  4. Add the strained tomato juice. Cook on the stovetop for about 5 minutes covered.

Prepare the Vegetables and Chicken

  1. Peel and slice the potatoes. Slice the zucchini. 
  2. Spatchcock (butterfly) the chicken. Using kitchen shears, cut on either side of the backbone of the chicken. Flip the chicken over and press down on the breast.

Assemble the One Pan Chicken Pot

  1. Heat the oven to 350 ℉ (175 ℃).
  2. Add the sliced potatoes and zucchini to the Egyptian magic red sauce on medium heat. Add half a cup of water or broth. Coat the tomato sauce on the sliced vegetables.
  3. Add the spatchcocked chicken on top of the vegetables. Season the chicken with salt and pepper.
  4. Cover the one-pan chicken pot and put it in the oven for 1 hour. (see note)
  5. Uncover the pan and cook at 400 ℉ (200 ℃) for 10 minutes.


  1. If you have a larger chicken, increase the oven cook time for an added 10 minutes for every extra 1 lb (or 0.5 kg). So if your chicken is 3 lbs (1.5 kg), the oven cook time will be 1 hour and 10 minutes at 350 ℉ (175 ℃).
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Egyptian


  • Serving Size: 1/4 of dish
  • Calories: 316 calories
  • Sugar: 8 g
  • Sodium: 279 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 104 mg

Keywords: spatchcock chicken, baked spatchcock chicken, roasted butterflied chicken, one-pan chicken meal

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