Lemon garlic spatchcock chicken made easy. Learn how to prep, season, and roast it for juicy meat and crispy skin every time.
Lemon garlic spatchcock chicken is a simple way to cook a whole bird quickly and evenly. The chicken lies flat, so it roasts faster and stays juicy. The mix of lemon and garlic gives it a fresh and rich flavor. It is an easy recipe for weeknight meals or weekend dinners.
Lemon Garlic Spatchcock Chicken
Ingredients
- 1 whole chicken, approx 4-5 pounds
- 2 tablespoons butter or ghee (melted), or olive oil
- sea salt and pepper
- 2 garlic bulbs, cut in half horizontally
- 3 lemons, sliced
- 2-3 rosemary twigs, stem removed, leaves finely chopped
- 3-4 thyme twigs, stem removed, leaves finely chopped
- 1 tbsp lemon juice, don’t throw the lemons out!
- small bunch fresh parsley, finely chopped
- fresh oregano
Instructions
Dry Brine (Optional)
- Rub the chicken all over with coarse sea salt.
- Place it uncovered in the fridge for 2 to 24 hours to dry out. This step helps the skin get crisp, but you can skip it if you do not have time. The chicken will still turn out great.
Pat Dry
3. Use paper towels to pat the chicken dry. If you used the salt rest, the chicken will release more moisture, so dry it well.
Spatchcock the Chicken
4. Place the chicken on a clean board with the breast side facing down.
5. Use sharp kitchen shears to cut along one side of the backbone from the neck to the tail.
6. Cut along the other side to remove the backbone completely.
7. Flip the chicken so the breast faces up. Press down firmly on the breastbone until it cracks and the chicken lies flat. This cracking sound is normal.
Garlic Butter & Roasting
8. In a small bowl, mix the softened butter, minced garlic, lemon zest, 2/3 of the chopped herbs, and one tablespoon lemon juice. This will form a thick paste.
9. Use a spoon to gently loosen the skin over the breast and thighs. Spread the garlic butter under the skin. Place a small amount in one spot, then massage it from the outside to spread it across the meat.
10. Place the chicken, skin-side up, in a cast-iron skillet.
11. Drizzle a little olive oil over the skin and rub it in. Sprinkle the remaining herbs on top. Slice the leftover lemon and place the slices around the chicken.
12. Roast the chicken at 45–55 minutes, or until the skin is golden and the thickest part of the thigh reaches 165°F (75°C).
13. Halfway through cooking, spoon or brush some of the pan juices over the chicken.
14. Take the chicken out of the oven and let it rest for 10 minutes so the juices settle. Squeeze the roasted lemon over the top and add fresh herbs.
15. Serve the chicken with the pan juices. The fat will rise to the top, so you can scoop some of it out if you prefer.
