Butterflied Lemon Roast Chicken

This Butterflied Lemon Roast Chicken is bursting with flavor! Enjoy crispy skin and juicy meat with zesty lemon and fragrant rosemary!

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Main Course

Cuisine: American

4 pounds whole chicken The star of the show, ensuring juicy meat and crispy skin.
2 tablespoons extra virgin olive oil For a rich flavor and to help the spices adhere.
8 cloves garlic 4 minced and 4 left whole for a fragrant depth.
1 teaspoon paprika Adds a subtle smokiness and lovely color.
1 tablespoon rosemary, minced Fresh herbs bring a burst of flavor.
1 teaspoon kosher or sea salt Enhances all the flavors.
1/2 teaspoon black pepper For just the right amount of heat.
2 whole lemons cut into wedges, brightens the dish and infuses moisture.
2 whole rosemary sprigs For roasting alongside the chicken, imparting extra flavor.

Start by preheating your oven to 425°F (220°C). This high heat will help achieve that beautifully crispy skin we all crave.
Place the whole chicken on a cutting board, breast side down. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down on the breastbone to flatten it.
In a small bowl, combine the minced garlic, olive oil, paprika, minced rosemary, salt, and black pepper. Rub this mixture all over the chicken, making sure to get under the skin for maximum flavor.
Place the whole garlic cloves and lemon wedges inside the cavity of the chicken. Tuck the rosemary sprigs alongside the chicken in the roasting pan for added flavor.
Transfer the chicken to a roasting pan, skin side up. Roast in the preheated oven for about 50-60 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, ensuring every bite is tender and juicy.