Description
This Lemon Garlic Spatchcock Chicken is a deliciously juicy and crispy roasted chicken dish, perfect for a flavorful weeknight dinner. The chicken is expertly butterflied for even cooking, roasted with fragrant lemon slices and garlic bulbs, resulting in tender meat with beautifully crisp skin.
Ingredients
Scale
Chicken
- 1 whole chicken (approx 4-5 pounds)
Flavors
- 3 lemons (sliced)
- 2 garlic bulbs (cut in half horizontally)
Seasoning
- 2 tablespoons butter or ghee (melted) or olive oil
- Sea salt (to taste)
- Black pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting the chicken to perfection.
- Spatchcock the Chicken: Place the chicken breast side down on a cutting board. Using sharp kitchen shears, cut down one side of the backbone from neck to tail, then cut the other side to completely remove the backbone. Discard the backbone or save it for making stock.
- Flatten the Chicken: Flip the chicken over so breast side up and press down firmly but gently on the breastbone until the chicken lies flat. This helps the chicken cook evenly and more quickly.
- Prepare Roasting Pan: Add the lemon slices and halved garlic bulbs to a large cast iron or ovenproof pan, spreading them evenly to impart flavor as the chicken roasts.
- Place Chicken and Season: Position the flattened chicken on top of the lemon and garlic in the pan. Drizzle melted butter (or ghee/olive oil) all over the chicken, ensuring it is fully coated. Season generously with sea salt and black pepper.
- Roast the Chicken: Place the pan in the preheated oven and roast the chicken for 35-40 minutes, or until the chicken is fully cooked through and the skin is golden and crispy.
- Rest and Serve: Remove the chicken from the oven and allow it to rest for a few minutes. This step helps the juices redistribute for moist, tender meat before slicing and serving.
Notes
- This lemon garlic spatchcock chicken comes out incredibly juicy on the inside with loads of crispy skin on the outside, making it an easy yet impressive meal for weeknight dinners or special occasions.
- Using a cast iron pan helps achieve a nice sear and even roasting, but any ovenproof roasting pan will work.
- Spatchcocking the chicken reduces cooking time and promotes even browning.
- Save the removed backbone to make homemade chicken stock for soups or sauces.
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 2 g
- Sodium: 185 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 158 mg
