This garlic butterfly chicken is so easy to make and results in the best tasting chicken ever! It’s Whole30, Paleo, Keto, you name it because it’s just chicken and some good ol’ fashioned seasoning. Also known as spatchcock chicken, pared with the veggies you’ve got an easy chicken dinner recipe on one sheet pan. It’s a great weeknight meal that makes the best Whole30 leftovers!
Butterfly chicken is just a simpler way to say spatchcock chicken. I always grew up hearing butterflied, so that’s what we’re going with for this garlicky Whole30 garlic butterfly chicken! Cooking it this way is really easy, and not at all complicated like it may sound at first. I really like cooking it this way on a sheet pan because it not only gives the entire surface of the chicken an even roast, but there’s plenty of room for veggies.
If you’re making this keto or low carb, simply substitute the potatoes for a lower carb vegetable. The actual chicken itself is fitting for a low carb diet, and makes the best leftovers! Even if you’re not aiming for low carb, what I also love about this recipe is that you can pretty much add any vegetables you already have on hand to make it as easy as possible for you on a weeknight.
I typically always have a frozen chicken in the freezer, these spices in the pantry and at least 2 or 3 veggies that I can use. That makes this garlic butterfly chicken a Whole30 go-to option for me on weeks I haven’t thought out dinner too much prior! Other veggies you could substitute are green beans, carrots, radish, zucchini, or summer squash.
The quick rundown on how to butterfly or spatchcock a chicken is that you’re pretty much going to flip the bird over so the breasts are down against a cutting board. Then you’re going to cut the 1 inch strip of backbone out by cutting straight down each side of the backbone with kitchen shears. You can save the backbone to make bone broth later, or toss it.
Then you’re going to open the chicken and flip it over again so the breast side is up. If it’s not laying flat, use the heel of your hand to press down in the middle of the chicken to break the breastbone and flatten the chicken. From there you’ll be able to season the bird, transfer it to a sheet pan and then tuck in the wings to prevent burning your Whole30 butterfly chicken.
Other Whole30 chicken recipes you’ll love if you liked this Whole30 butterfly chicken:
Sheet Pan Sweet and Sour Chicken
Lemon Chicken with Summer Squash Skillet
Crispy Cilantro Lime Chicken Thighs
PrintEasy Garlic Butterfly Chicken and Veggies: Whole30, Paleo, Keto Sheet Pan
This garlic butterfly chicken is so easy to make, full of flavor and results in the best tasting chicken ever! Also known as spatchcock chicken, pared with the veggies you’ve got an easy chicken dinner recipe on one sheet pan. It’s a great weeknight meal that makes the best Whole30 leftovers!
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: Serves 4-6 1x
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Ingredients
- 4 pound chicken
- 4 tablespoons ghee
- 2 tablespoons minced garlic
- 2 tablespoons lemon juice, or 1/2 lemon
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups quartered gold potatoes or red potatoes
- 2 cups halved Brussel sprouts
Instructions
- Preheat oven to 450 degrees F. Butterfly chicken by removing backbone and then laying flat, breast side up. Put chicken onto a rimmed sheet pan and tuck in the wings under the bird so they don’t burn while baking.
- Place minced garlic onto a cutting board and mince even finer until you can use the flat edge of a knife to make into a chunky paste. Combine that in a small bowl with the ghee and the rest of the spices except lemon juice
- Rub mixture all over entire chicken and under the skin on breasts and thighs. Reserve 1-2 tablespoons of mixture and set aside.
- Bake chicken for 15 minutes and remove from the oven. Reduce the heat to 400 degrees F. and place potatoes around the chicken. Sprinkle the potatoes with a pinch of salt.
- With the remaining mixture, use a spoon to rub the rest onto the chicken and dab a bit on the potatoes. Return sheet pan to the oven and bake for an additional 20 minutes.
- Then, place the Brussels on the sheet pan and flip over the potatoes. Gently mix around the vegetables to allow the ghee mixture to lightly coat the Brussels. Squeeze the lemon juice over the Brussels and potatoes. Return to the oven and bake for an additional 20 minutes or until the internal temp of the chicken reaches 165 degrees F.
- Remove from the oven and enjoy!
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Ann says
We loved this. Very easy to make, and so much flavor. We will make it again.
Markie C. says
This was fantastic! I subbed out carrots for the Brussels as that’s what I had on hand! Just add carrots same time as potatoes and they turned out great! I also took my veggies at the end and placed them under the broiler for a couple of minutes. My family likes the extra crispness it gives.
Thank you so much for sharing!!! Yum!!
Mandi says
This was sooo yummy! I had a whole chicken that was cut into pieces but I loved it. My husband is already begging for seconds lol.
Luann says
This is a phenomenal whole chicken recipe! I’ve never roasted a whole chicken before and was nervous I would mess up and my husband’s birthday dinner would be ruined. It was a hit and the entire family loved it!
paleobailey says
I’m so glad it was a hit!! Thank you for giving it a try! And happy belated to your hubby :))
Mike says
What a great way to do a whole chicken! ? I left a few extra minutes to brown up the potats and sprouts!! Gracias! ??
Marjie says
This was so flavorful and simple. I’ll definitely make it again
paleobailey says
I’m so happy you enjoyed it! Thank you so much! <3 - B
April says
This is the BEST and only way I make a whole chicken now. This recipe is absolutely wonderful and delicious!
Amy says
SO flavorful and good! Instead of Brussels I used a mix of broccoli and red cabbage. It was delish!
paleobailey says
That substitution sounds SO good!! Thank you so much!
James says
Just made it. Very moist, juicy chicken. I did leave it in an extra 10 minutes to get the brussel sprouts browner. Only critique, it smoked up the condo. I had to open the door and windows. Overall, a winner receipe.
paleobailey says
I’m so glad you liked it! Thank you, James!