We’re spatchcocking today!! Get excited. Lemon Roasted Spatchcock Chicken coming your way.
Growing up, my parents would always make whole roasted chickens on the regular. They were amazing to say the least. And let’s not even start on the crispy chicken skin – I’d demolish that by myself no problem. The whole house would smell fantastic and if there were leftovers, my mom would throw them into one of my favorite casseroles for the next night.
These days, I make my own roasted chicken a few times a month. And when there are leftovers, I throw them into the same casserole that my husband is now obsessed with. Last weekend we were in a bit of a rush to head over to a friends party, but I was determined to roast one off for the week to use as leftovers. So instead of roasting it whole, I spatchcocked it! GENIUS! Way less time and just as delicious.
Spatchcock is just a fancy way of calling a chicken or a turkey that’s been butterflied. The backbone is broken and cut so you can open it up and roast the entire thing face up so it’s extra crispy. I roast mine with tons of lemons, salt, pepper, garlic and whatever herbs I have on hand, plus some potatoes to catch any of the drippings and soak up all that flavor.
Once it’s done, not only will your house smell absurdly delicious, but you’ll have one good looking dinner and hopefully leftovers! Carve it up, shred it up, toss it into some enchiladas and never fear about having time to roast and entire chicken ever again!
Lemon Roasted Spatchcock Chicken
- One 4-pound whole chicken
- 1 tablespoon olive oil, plus more for potatoes
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 lemon, juiced and zested
- 2 teaspoons chopped rosemary
- Kosher salt and freshly ground black pepper
- 2 heads garlic, sliced in half
- 2 lemons, halved
- 2 cups baby potatoes
- Preheat the oven to 400°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil, oregano, thyme, lemon zest, juice and rosemary. Generously season with salt and pepper.
- Transfer the chicken to a large cast iron skillet, skin side up with the garlic and lemon halves tucked in under the chicken. Scatter the potatoes around the chicken and drizzle them with olive oil, salt and pepper. Roast for 45-50 minutes, until the skin is golden browned and an instant-read thermometer inserted in an inner thigh registers 165°. Transfer the chicken to a cutting board and let rest for 10 minutes before serving.