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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.

oven roasted spatchcock chicken in a white baking dish surrounded by garlic, thyme and lemon slices, sitting on a blue and white striped napkin

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.

a raw, whole chicken laying on a blue plastic cutting mat with a white baking dish, two lemons, and two packages of herbs in the background

Using sharp kitchen scissors or boning knife, but closely along each side of the backbone.

my hand holding the backbone of a raw, whole chicken that is being cut out while sitting on a blue plastic cutting mat

Remove and discard the backbone. I also removed the tiny bones/ribs that were attached to the backbone shown in the circle.

raw, whole chicken butterflied with the backbone removed sitting on a blue plastic cutting mat with a white baking dish, salt and pepper grinders, lemons and herbs in the background

Flip the chicken over, breast side up, and press down firmly on the breastbone to flatten.

raw spatchcoked chicken in a white baking dish sitting on halved garlic bulbs and lemon slices, rubbed with oil and sprinkled with garlic pepper and thyme sprigs

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.

roasted spatchcock chicken in a white baking dish sitting on a blue and white striped napkin

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:

Enjoy!!

roasted spatchcock chicken in a white baking dish sitting on a blue and white striped napkin

Oven Roasted Spatchcock Chicken

This easy Oven Roasted Spatchcock Chicken will impress your friends and family, and you never need to tell them how simple it actually was to prepare
4.67 from 3 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: lemon, thyme, recipe, butterfly, flatten, oven
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 368kcal
Author: Lisa Johnson

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

Calories: 368kcal | Carbohydrates: 4g | Protein: 27g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 102mg | Potassium: 345mg | Fiber: 1g | Vitamin A: 265IU | Vitamin C: 23.7mg | Calcium: 35mg | Iron: 1.9mg

 

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4.67 from 3 votes (3 ratings without comment)

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