Lemon Spatchcock Chicken
The ultimate comfort food, Lemon Spatchcock Chicken is a juicy and flavorful roast that’s easy to prepare. With bright lemon notes and crispy skin, it’s perfect for any dinner occasion. Gather around the table and enjoy this delicious dish tonight!
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
- Frying Pan
- Chef's Knife
Ingredients
- 1 3 to 3½ pounds whole chicken
- 1 whole lemon
- 3 heads garlic
- ½ cup fresh lemon juice from 2 lemons
- ½ cup olive oil
- 1½ tablespoons Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
- 1. Preheat your oven to 400°F. This high temperature ensures that the chicken cooks evenly and achieves that perfect crispiness.
- 2. Prepare a baking sheet by lining it with aluminum foil and spraying it with nonstick spray. This creates an easy cleanup surface while preventing anything from sticking during roasting.
- 3. Take your whole chicken and place it back-side up on a cutting board. With poultry scissors or a sharp knife, carefully cut out the backbone. This is essential for spatchcocking.
- 4. Once the backbone is removed, rotate the chicken and press down on the breast to flatten it. You should hear a crack as the breastbone breaks. This step helps it cook evenly.
- 5. Turn the legs inside out for presentation and place the butterfly chicken open-side down on the prepared baking sheet. This allows the skin to get crispy.
- 6. Halve the garlic heads and place them cut-side down next to the chicken on the baking sheet. These will roast beautifully alongside the chicken, infusing more flavor.
- 7. In a bowl, mix together the marinade ingredients: lemon juice, olive oil, Italian seasoning, kosher salt, and black pepper. Use a whisk to combine them well.
- 8. Brush this marinade generously over the entire chicken, ensuring it’s well-coated. Let the chicken marinate for at least 30 minutes at room temperature, or up to 1 hour in the fridge for deeper flavor.
- 9. Place the chicken in the oven and bake for 30 minutes. This initial phase allows the skin to start crisping up.
- 10. While the chicken is baking, slice the remaining lemon into rounds. After 30 minutes, remove the chicken from the oven and place the lemon slices directly on top.
- 11. Return the chicken to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh and breast. This ensures the chicken is fully cooked.
- 12. Once done, remove the chicken from the oven and allow it to rest for a few minutes before serving. This resting time will help the juices redistribute, making the chicken even more tender.
Notes
- Tip 1: Always use a clean cutting board and knife for raw chicken to avoid cross-contamination.
- Tip 2: Pat the chicken dry with paper towels before marinating to help the skin crisp up better.
- Tip 3: Marinating for 4 to 6 hours (or overnight) enhances flavor, but even just 30 minutes is fine in a pinch.
- Tip 4: Let the chicken reach room temperature for 15 to 20 minutes before cooking to help it cook through more evenly.
- Tip 5: Brush the chicken with pan juices halfway through cooking to add extra moisture and flavor.