Lemon Garlic Spatchcock Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
485 kcal
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Course
Main Course
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Cuisine
American
Lemon Garlic Spatchcock Chicken
Description
Lemon Garlic Spatchcock Chicken involves removing the backbone to flatten the whole chicken for roasting. This technique promotes even cooking and faster roasting at a high oven temperature. The chicken rests on lemon slices and halved garlic bulbs in a cast iron pan, which infuses it with subtle citrus and garlic notes as it roasts. Brushed with melted butter, the skin crisps up beautifully while the meat stays moist and flavorful.
The combination of lemon and garlic creates a bright yet savory flavor profile that balances the richness of the butter and the natural taste of the chicken. Seasoned simply with sea salt and black pepper, the dish emphasizes the freshness of its ingredients without overpowering them.
This chicken fits well as a main dish for dinner and pairs nicely with roasted or steamed vegetables and simple sides. Leftovers can be stored refrigerated for a few days or frozen for longer keeping.
Store leftover chicken in an airtight container in the refrigerator for up to three days, or freeze in a suitable container for up to one month. Reheat gently to maintain moisture. This recipe is adapted with minimal changes from a Donna Hay original.
Ingredients
- 1 chicken approx 4-5 pounds, whole
- 3 lemon sliced, plural
- 2 garlic cut in half horizontally, bulbs
- 2 tablespoons butter or olive oil, or ghee, melted
- salt sea salt
- black pepper sea salt
Instructions
- Preheat your oven to 425F/220C. Then start the spatchcocking process by first placing the chicken breast side down on a cutting board. Use sharp kitchen shears to cut down one side of the backbone, starting at the neck, then cut on the other side of the backbone to completely remove it. Discard the backbone or use in stocks.
- Flip the chicken over and gently but firmly press on the breastbone to flatten the chicken.
- Add the lemon slices and halved garlic bulbs to a large cast iron pan. Then place the chicken in the pan on top of the lemon and garlic.
- Drizzle the melted butter all over the chicken, making sure it's fully coated.
- Season the chicken with sea salt and pepper.
- Place the chicken in the oven and roast the chicken for 35-40 minutes, or until the chicken is cooked through and has perfectly golden skin.
Notes
- Store leftovers in an airtight container for up to 3 days refrigerated or freeze for up to 1 month.
- Reheat leftovers in the microwave until gently warmed through to avoid drying out.
- To spatchcock, carefully remove the backbone with kitchen shears and press the breastbone flat before roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 158mg | 53% |
| Sodium | 185mg | 8% |
| Potassium | 472mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 46mg | 51% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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