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Spatchcock Lemon Herb Roast Chicken Recipe

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4.4 from 4 reviews

A flavorful and juicy spatchcock chicken roasted to perfection with a blend of garlic, paprika, and lemon. This technique ensures even cooking and crispy skin, while the butter and olive oil add richness. Perfect for an easy yet impressive meal.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 whole chicken (4-5 pounds)

Citrus

  • 2 lemons (1 sliced into 1/4-inch wheels, 1 for juicing)

Fats

  • 1/3 cup salted butter (softened)
  • 2 tablespoons extra virgin olive oil

Spices

  • 1 teaspoon granulated garlic powder
  • 1 teaspoon paprika
  • 2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat and prepare lemons. Preheat your oven to 400°F. Slice one lemon into 1/4-inch thick wheels to use during roasting.
  2. Spatchcock the chicken. Pat the chicken dry and place it breast-side down on a cutting board. Using sharp kitchen shears, cut along each side of the backbone from end to end and remove the backbone. You may discard it or save it for stock as a bonus tip.
  3. Butter under skin. Flip the chicken so the breast side faces up and let it rest at room temperature for 15 minutes. Pat dry once more, then gently loosen the skin away from the meat. Spread the softened butter evenly under the skin on each breast, thigh, and leg using your fingers.
  4. Season the chicken. Pat the skin dry again and place the chicken in a roasting pan. Drizzle the olive oil over the chicken and sprinkle the garlic powder, paprika, kosher salt, and black pepper evenly. Tuck the lemon wheels around the chicken in the pan.
  5. Roast the chicken. Roast the chicken uncovered for 30 minutes at 400°F. Then rotate the pan and loosely tent the chicken with foil. Continue roasting until the internal temperature reaches 165°F in multiple spots.
  6. Rest and carve. Remove the chicken from the oven and let it rest for 10 minutes. Transfer to a cutting board and cut the wings off. Separate the thighs with legs attached, then cut the legs off the thighs. Cut breast meat from the center and lower bones, slicing into 1-inch thick pieces. Arrange all chicken pieces back in the pan with the pan juices.
  7. Baste and serve. Spoon pan juices over the chicken to baste, then squeeze juice from one lemon over the top. To reheat before serving, warm the pan on medium low stovetop for 5 minutes. Serve directly from the pan, spooning pan sauce over the chicken again before plating.

Notes

  • Save the backbone to make a rich chicken stock for soups or sauces.
  • Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
  • Letting the chicken rest after roasting helps retain juices and improves tenderness.
  • Using softened butter under the skin keeps the meat moist and adds flavor.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://recipesvibe.com/spatchcock-lemon-herb-roast-chicken-recipe/