Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Herb Roasted Spatchcock Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 33 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 to 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Halal

Description

This Lemon Herb Roasted Spatchcock Chicken is a flavorful and juicy poultry dish featuring a whole chicken marinated in fresh lemon juice, zest, garlic, and a blend of herbs. The spatchcock method ensures even cooking and a crispy skin, while roasting at high heat locks in the bright, savory flavors. Perfect for a wholesome family dinner, this recipe delivers tender meat with a zesty, aromatic finish.

Ingredients

Scale

Chicken

  • 1 whole Chicken (3-4 lbs) (Organic or free-range recommended for better flavor)

Marinade

  • 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)
  • Salt and Pepper to taste (Essential for seasoning)

Other

  • 2 tablespoons Butter (optional) (For brushing on the chicken before roasting)

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the chicken at a high temperature for crispy skin and juicy meat.
  2. Spatchcock the Chicken: Using kitchen shears, cut along both sides of the backbone and remove it from the chicken. Flatten the chicken by pressing down firmly on the breastbone to ensure even cooking and faster roasting.
  3. Dry the Chicken: Pat the spatchcocked chicken dry thoroughly with paper towels to help the skin crisp up during roasting.
  4. Prepare Marinade: In a mixing bowl, combine the juice and zest of the lemons, minced garlic, chopped fresh herbs, olive oil, salt, and pepper. Whisk well to blend all flavors.
  5. Marinate Chicken: Rub the marinade all over the chicken, making sure to get the mixture under the skin and inside all crevices. This maximizes flavor infusion.
  6. Marinade Time: Allow the chicken to marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for a deeper flavor.
  7. Prepare for Roasting: Place the marinated chicken in a roasting pan, skin side up. Tuck the wing tips underneath the chicken to prevent burning and ensure even cooking.
  8. Roast the Chicken: Roast in the preheated oven for 45-50 minutes or until the skin turns a golden brown and the internal temperature measures 165°F (74°C) when checked with a meat thermometer.
  9. Baste Midway: Halfway through the roasting time, baste the chicken with its own juices to keep the meat moist and enhance flavor.
  10. Rest Before Serving: Remove the chicken from the oven, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, making the meat tender and juicy.

Notes

  • Spatchcocking the chicken helps it cook faster and more evenly compared to roasting whole.
  • Using fresh herbs and lemon zest adds bright, aromatic flavors that complement the natural taste of chicken.
  • Patting the chicken dry is key to achieving crispy skin during roasting.
  • Resting the chicken after roasting is essential to retain moisture and juiciness.
  • Optional butter brushed on the chicken before roasting adds richness and helps with browning.
  • Ensure the internal temperature of 165°F (74°C) for food safety when roasting poultry.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://fasttastykitchen.com/lemon-herb-roasted-spatchcock-chicken-recipe/