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Homemade Roast Spatchcock Chicken Recipe photo

Roast Spatchcock Chicken Recipe

A juicy, herb-and-lemon spatchcock chicken roasted until the skin is golden and crisp.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole roasting chicken (spatchcocked)
  • 2 tablespoons fresh parsley finely minced
  • 2 tablespoons fresh thyme finely minced
  • 2 tablespoons fresh rosemary finely minced
  • 2 tablespoons fresh chives finely minced
  • 2 tablespoons fresh oregano finely minced
  • 4 garlic cloves finely minced
  • 1 lemon lemon zested and juiced
  • 1/2 cup olive oil
  • 2 tablespoons olive oil additional for rubbing
  • sea salt to taste
  • black pepper to taste

Equipment

  • kitchen shears or sharp chef's knife
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Whisk or fork
  • Measuring Spoons
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Remove the chicken backbone with kitchen shears or a sharp knife and reserve it for stock if desired, then press the breastbone down to flatten (spatchcock) the chicken and pat dry with paper towels.
  3. In a medium bowl, whisk together the minced parsley, thyme, rosemary, chives, oregano, garlic, lemon zest and juice, and 1/2 cup olive oil; season with sea salt and black pepper to make the herb-lemon sauce.
  4. Line a baking sheet with parchment paper and place the flattened chicken skin-side up on the sheet.
  5. Rub 2 tablespoons olive oil over the chicken, then season the skin and cavity with salt and pepper.
  6. Drizzle half of the lemon-herb sauce over the chicken, reserving the rest for serving.
  7. Bake skin-side up at 375°F for 50 minutes, rotating the pan about halfway through cooking to ensure even browning.
  8. Increase the oven temperature to 425°F (220°C) and roast for an additional 15 minutes, or until the skin is golden and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  9. Remove the chicken from the oven and let it rest briefly, then carve and serve with the remaining lemon-herb sauce.

Notes

  • Keep the backbone for making chicken stock later.
  • Rest the chicken briefly before carving for juicier meat.
  • Rotate the pan after about 25 minutes to promote even browning.
  • Use an instant-read thermometer to confirm doneness at 165°F (74°C).
  • If desired, add vegetables to the sheet about 45 minutes before the end of cooking.