Oven Roasted Spatchcock Chicken
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We all know how easy Roast Chicken is to prepare, but do you ever want something different? Do you ever want to shock or surprise your friends and family and make them think that you are a culinary genius…even though you are not? This Oven Roasted Spatchcock Chicken is the perfect meal to accomplish all of these desires.
Impressive presentation, amazing flavor, no special skills required. It’s perfect!!
What is Spatchcock Chicken?
Spatchocok Chicken is basically a whole chicken that has been butterflied by removing the backbone, and pressed to make it lay flat. This will allow the chicken to cook more evenly and quickly.
This version is roasted/baked in the oven, but you can also grill them if you prefer.
How to Spatchcock or Butterfly a Chicken:
Place the chicken breast side down on a cutting mat, with the drumsticks pointing towards you.
Using sharp kitchen scissors or boning knife, but closely along each side of the backbone.
Remove and discard the backbone. I also removed the tiny bones/ribs that were attached to the backbone shown in the circle.
Flip the chicken over, breast side up, and press down firmly on the breastbone to flatten.
How to make Oven Roasted Spatchcock Chicken:
Preheat oven to 425 degrees.
Line the bottom of a baking dish (mine is 10 x 12) with halved garlic bulbs and lemon slices.
Drizzle olive oil over the chicken and garlic. Sprinkle with lemon pepper and rub to thoroughly coat the chicken.
Top with thyme sprigs and place in the oven.
Roast chicken for 40 to 50 minutes, until golden brown and cooked through. (165 degrees in the thigh)
Allow chicken to rest for 10 minutes before serving.
Your whole house will be filled with the most amazing aroma!!
Notes:
- For a cleaner presentation, tuck the wing tips under the chicken.
- Store leftover chicken in the refrigerator for up to 5 days, or freeze for up to 3 months.
- If you do not have lemon pepper, substitute sea salt, ground black pepper and fresh lemon zest.
More delicious roast chicken recipes:
- Classic Roast Chicken
- Instant Pot Huli Huli Chicken – can be roasted in the oven instead of a pressure cooker
- Instant Pot BBQ Chicken
- Peruvian Roasted Chicken
- Greek Roasted Chicken
- Sheet Pan Greek Chicken Dinner – chicken thighs with potatoes and vegetables
Enjoy!!
Oven Roasted Spatchcock Chicken
Ingredients
- 4 pound whole chicken
- 3 bulbs garlic cut in half horizontally
- 2 large lemons cut into 3/4-inch thick rounds - or 3 medium lemons
- 2 Tablespoons olive oil
- 1 Tablespoon lemon pepper
- 8 sprigs fresh thyme
Instructions
HOW TO SPATCHCOCK OR BUTTERFLY A CHICKEN:
- Place the chicken breast side down on a cutting mat, with the drumsticks pointing towards you.
- Using sharp kitchen scissors or boning knife, but closely along each side of the backbone.
- Remove and discard the backbone. I also removed the tiny bones/ribs that were attached to the backbone.
- Flip the chicken over, breast side up, and press down firmly on the breastbone to flatten.
HOW TO MAKE OVEN ROASTED SPATCHCOCK CHICKEN:
- Preheat oven to 425 degrees.
- Line the bottom of a baking dish (mine is 10 x 12) with halved garlic bulbs and lemon slices.
- Drizzle olive oil over the chicken and garlic. Sprinkle with lemon pepper and rub to thoroughly coat the chicken.
- Top with thyme sprigs and place in the oven.
- Roast chicken for 40 to 50 minutes, until golden brown and cooked through. (165 degrees in the thigh)
- Allow chicken to rest for 10 minutes before serving.
Notes
- For a cleaner presentation, tuck the wing tips under the chicken.
- Store leftover chicken in the refrigerator for up to 5 days, or freeze for up to 3 months.
- If you do not have lemon pepper, substitute sea salt, ground black pepper and fresh lemon zest.
Nutrition
