Roasted Spatchcock Chicken with Potatoes & Cabbage

This Roasted Spatchcock Chicken with Potatoes & Cabbage cooks up in one skillet for an easy  delicious dinner that’s perfect for the holidays but simple enough for any night of the week.

This is the time of year that I’m always in need of meals that are impressive enough for serving to guests, but easy enough to not have to stress over. This Roasted Spatchcock Chicken is perfect for the occasion.

I especially love that this chicken roasts right alongside some cabbage and potatoes, all in one skillet, meaning the cleanup is minimal too. As an added bonus, the juices from the roasted chicken drip right down into those veggies, meaning that they’re super flavorful. Plus, we’re seasoning up the chicken and the veggies is the simplest way possible. The same seasoning mixture is not only rubbed over the chicken, but it’s also tossed with the veggies. Super simple and extremely delicious.

This dinner is certainly festive enough to serve for a holiday gathering, especially when you serve it up with a delicious bottle of Pinot Noir.

What is a Spatchcocked Chicken?

A spatchcocked chicken, also known as a butterflied chicken, is a chicken that has had its backbone removed and is flattened. This process results in a quicker cooking time. It also allows you to rub the delicious seasoning mixture all over the exterior of the chicken, so that it’s super flavorful.

Uncooked, seasoned chicken in skillet.

How Do You Spatchcock a Chicken?

Spatchcocking a chicken is not as difficult as it may sound. All you need is a sharp pair of kitchen scissors. Position the chicken so that its backbone is facing up and then, using your shears, cut along each side of the backbone from the tail to the neck. Remove the backbone (be sure to reserve it for making bone broth) and flatten out the chicken by splaying it out.

  • Here’s a great resource for learning how to spatchcock a chicken.
  • You can also ask your butcher to spatchcock your chicken for you.

Overhead shot of two plates of chicken dinner.How Long Do You Cook a Spatchcocked Chicken for?

How long you cook a spatchocked chicken for will depend on the size of your chicken and the temperature of your oven. I’ve provided different cooking temperatures for you below, just in case you’d liked to cook something else in your oven at the same time, for example these Roasted Brussels Sprouts with Cranberries & Balsamic or this Roasted Broccoli with Garlic Basil Tahini Sauce.

  • 400-degrees for 50-60 minutes.
  • 425-degrees for 45-55 minutes.
  • 450-degrees for 40-50 minutes.

The best way to check that your chicken is done is by using a meat thermometer. The breast meat should read 165-degrees.

Don’t have a meat thermometer yet? This is my favorite meat thermometer, and it’s under $15!

Overhead shot of two plates of chicken dinner.

I hope you find an occasion to celebrate with this delicious chicken dinner! But, in reality, it’s also simple enough to just prepare for an evening at home in your PJ’s…

If you loved this Spatchcock Chicken recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Be sure to save that chicken carcass to make this leftover chicken soup!

Click here for MORE 🌟45+ sides for roasted chicken🌟

Overhead shot of carved spatchcock chicken on black plate.

Roasted Spatchcock Chicken with Potatoes & Cabbage

This Roasted Spatchcock Chicken with Potatoes & Cabbage cooks up in one skillet for an easy  delicious dinner that’s perfect for any night of the week. 
5 from 12 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Resting time: 10 minutes
Total Time: 1 hour
Servings: 6 people



  • Preheat oven to 425 degrees.
  • Combine olive oil with spices in small bowl and mix well. Rub half of this mixture on the chicken.
  • Toss the cabbage, potatoes and onion with the remaining spice mixture and bay leaves. Arrange in a large skillet or rimmed baking sheet.
  • Place chicken on top of the vegetables, breast side up.
  • Roast for 45-60 minutes, or until the temperature of the breast meat registers at 165 degrees.
  • Transfer the chicken to a cutting board and let rest for 10 minutes. Gently toss the potatoes & cabbage and return to the oven while the chicken rests.
  • Carve the chicken and serve with roasted potatoes & cabbage.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 490kcal | Carbohydrates: 20g | Protein: 31g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 1293mg | Potassium: 899mg | Fiber: 5g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 5.8mg

I teamed up with 90+ Cellars to bring you this post. As always, all opinions are my own. 

Wine Pairings for Roasted Chicken:

  • Pinot Noir or other light bodied red. Avoid hard, oaky tannic reds and they can overwhelm the delicate flavors of the chicken.
  • Viognier or unoaked Chardonnay would pair nicely with this dish.


  • Don’t throw out those bones from your roasted chicken – Use them to make a simple, nutritious bone broth with the help of your slow cooker or instant pot!
  • Here’s a great resource for learning how to spatchcock a chicken.
Overhead shot of two plates of chicken dinner.

Be sure to try this traditional Easy Roasted Chicken recipe too! It’s one of the most popular recipes on my blog and the reviews speak for themselves!

Overhead shot of roasted chicken in cast iron skillet.

9 thoughts on “Roasted Spatchcock Chicken with Potatoes & Cabbage”

  1. Hello from Denmark. Really enjoyed this dish. I left it slow-cooking for 3 hours while I did my fitness class and arrived home at the same time as the guests arrived. Worked out perfectly. Thanks for your inspirational dishes. Ann Louise


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