Lemon Herb Spatchcock Chicken
User Reviews
5
Lemon Herb Spatchcock Chicken
Description
This recipe involves spatchcocking a whole 3 to 5 lb chicken by removing the backbone and pressing it flat to allow faster and more even cooking. A butter mixture combining softened unsalted butter with minced garlic, lemon zest, chopped fresh parsley, thyme, and salt is prepared. The butter-herb blend is rubbed beneath the chicken skin, especially over the breasts and thighs, to directly season the meat and help retain moisture during roasting. The chicken is then brushed on the outside with olive oil and seasoned with salt and black pepper.
The chicken is roasted at 450°F on a baking sheet or cast-iron skillet, which helps develop crispy skin and juicy flesh. Cooking time ranges from 45 to 55 minutes until the internal temperature is safe and the skin is golden brown. The result is a flavorful, moist bird with bright lemon and aromatic herb notes.
Serving 4 large portions, this dish is a straightforward yet flavorful main, suitable for a family dinner. It pairs well with roasted vegetables, salads, or grains. The elevation of flavors comes from the herb-infused butter applied beneath the skin rather than just seasoning the surface.
Ingredients
- 3-5 lb chicken whole
- 3 tbsp unsalted butter softened
- 2 tsp salt
- 1 tbsp parsley fresh chopped
- 1/2 tbsp thyme fresh chopped
- lemon zest from 1
- 2 cloves garlic minced
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 450F and line a baking sheet with parchment paper - you can cook in a cast-iron skillet instead, but you need a very large one
- Zest one lemon and mince the garlic. Add butter, lemon zest, garlic, salt, parsley, and thyme to a small mixing bowl. Mix to combine thoroughly and set to the side
- Spatchcock your chicken by removing the backbone, flipping over and pressing down on the breasts to lay flat with the breast side up - see instructions and video above for how to do this
- Take your butter, lemon, and herb mixture and rub it under the skin of your bird. You can lift the skin on the breasts and the thighs to really pack a lot of the mixture under the skin - this is how the meat gets flavorful and juicy
- Lay your spatchcocked chicken on the lined baking sheet or in a cast iron skillet. Brush olive oil all over the skin of the chicken and season liberally with salt and fresh cracked black pepper.
- Place in the oven to bake for 45-55 minutes - until the thickest section of the thigh meat reads 165F on a meat thermometer. The timing will depend on the size of the bird. Our 4lb chicken took 45 minutes, a 5lb chicken took 55 minutes and a 5.25lb chicken took nearly an hour. Use that as a guide, but the temperature is the best way to know.
- Remove from the oven and allow the chicken to rest for about 15 minutes before cutting into parts to enjoy!
Notes
- A 4 to 5 lb whole chicken serves about four large portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 492kcal | 25% |
| Carbohydrates | 1g | 0% |
| Protein | 31g | 62% |
| Fat | 40g | 62% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 1279mg | 53% |
| Potassium | 331mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
