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Ultimate Crispy Skin Lemon Herb Spatchcock Chicken

A whole roasted spatchcock chicken with crispy, golden-brown skin seasoned with herbs, resting on a white plate.
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Learn the best spatchcock chicken technique for a juicy interior and perfectly crispy skin. This lemon herb roast chicken recipe is simple enough for a weeknight dinner but impressive for guests.

Ingredients

Scale
  • 1 whole chicken (about 4 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 4 cloves garlic, smashed

Instructions

  1. Prepare the chicken for spatchcocking. Place the chicken breast-side down on a cutting board. Use sharp kitchen shears to cut along both sides of the backbone, removing it completely. Flip the chicken over and press down firmly on the breastbone until it lies flat.
  2. Pat the chicken completely dry with paper towels. This step is key for crispy skin.
  3. In a small bowl, mix the olive oil, thyme, rosemary, garlic powder, onion powder, salt, and pepper to create the herb butter rub.
  4. Rub the herb butter mixture all over the chicken, making sure to get some under the skin over the breast meat.
  5. Place the lemon halves and smashed garlic cloves inside the cavity area of the flattened chicken.
  6. Place the spatchcock chicken on a wire rack set inside a rimmed baking sheet.
  7. Preheat your oven to 425 degrees Fahrenheit. This high heat helps achieve crispy skin.
  8. Roast the chicken for 50 to 65 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit.
  9. Remove the chicken from the oven and let it rest for 10 minutes before carving. This ensures juicy meat.

Notes

  • To spatchcock, you must remove the backbone. Save the backbone to make homemade chicken stock later.
  • For the crispiest skin, place the seasoned chicken in the refrigerator uncovered for at least 4 hours, or overnight, before roasting.
  • This method cooks faster than a traditional roast, making it a great quick roast chicken option.

Nutrition

Find it online: https://cookingzenith.com/spatchcock-chicken-recipe-tutorial/