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Roasted Lemon Garlic Butter Spatchcock Chicken

A whole, beautifully roasted spatchcock chicken with crispy, golden-brown skin covered in herbs, resting on a white plate.
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Make a juicy, flavorful spatchcock chicken roasted with lemon, garlic, and herb butter for crispy skin and tender meat. This method cooks quickly and is perfect for weeknights.

Ingredients

Scale
  • 1 whole chicken (about 4 pounds)
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil for easy cleanup.
  2. Place the chicken breast-side down on a cutting board. Locate the backbone running down the center of the chicken.
  3. Using strong kitchen shears, cut along one side of the backbone, from the tail end up to the neck cavity. Repeat this cut on the other side of the backbone to remove it completely. Discard the backbone or save it for stock.
  4. Flip the chicken over so it is breast-side up. Press down firmly on the breastbone with the heel of your hand until you hear a crack and the chicken lies flat.
  5. Tuck the wing tips under the chicken breasts.
  6. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, salt, and pepper. Mix until you have a compound butter.
  7. Gently lift the skin over the breast and thighs and rub about half of the butter mixture directly onto the meat. Rub the remaining butter mixture all over the outside of the chicken skin.
  8. Place the lemon halves cut-side down on the baking sheet. Place the spatchcocked chicken on top of the lemons.
  9. Roast for 45 to 55 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit.
  10. Remove the chicken from the oven and let it rest on the cutting board for 10 minutes before carving.

Notes

  • For extra crispy skin, you can place the chicken under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
  • If you want to roast vegetables alongside the chicken, place sturdy vegetables like potatoes or carrots on the baking sheet around the chicken during the last 30 minutes of cooking.
  • This spatchcock chicken recipe cooks faster than a traditional roast chicken because it is flattened.

Nutrition

Find it online: https://cookingbycarla.com/spatchcock-chicken-lemon-garlic-butter-roast/