Lemon Herb Roasted Spatchcock Chicken

This Lemon Herb Roasted Spatchcock Chicken is a flavorful and visually striking dish perfect for any occasion.

Prep Time15

Cook Time50

Total Time1 5

Course: Main

Cuisine: American

Keyword: Easy

Servings: 4 servings

1 whole Whole Chicken (3-4 lbs) Organic or free-range recommended for better flavor.
2-3 pieces Fresh Lemons Juice and zest used for marinating.
1 bunch Fresh Herbs (Rosemary, Thyme, Parsley) Use a combination for best flavor.
4-5 cloves Garlic Minced for the marinade.
1/4 cup Olive Oil For marinating and crisping the skin.
to taste Salt and Pepper Essential for seasoning.
2 tablespoons Butter (optional) For brushing on the chicken before roasting.

Preheat your oven to 450°F (232°C).
Spatchcock the chicken by cutting along both sides of the backbone and removing it. Flatten the chicken by pressing down on the breastbone.
Pat the chicken dry with paper towels.
In a mixing bowl, whisk together the juice and zest of the lemons, minced garlic, chopped herbs, and olive oil. Season with salt and pepper.
Rub the marinade all over the chicken, ensuring to get under the skin.
Let the chicken marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
Place the chicken in a roasting pan, skin side up, and tuck the wing tips underneath.
Roast the chicken for 45-50 minutes or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
Baste the chicken halfway through roasting with its own juices.
Let the chicken rest for 10-15 minutes before carving.

For variations, consider adding different spices or vegetables to the roasting pan.