Lemon and Herb Spatchcock Chicken
Living on my own, I don’t often roast a whole chicken, but when I do, this Lemon and Herb Spatchcock Chicken is my go-to recipe.
What is a spatchcock chicken?
What is a spatchcock chicken anyway? The first time I heard the term “spatchcock chicken,” I was heading to a friend’s for a dinner party, and that was what was on the menu for the evening. Appropriately, the response in the group chat was, “The heck is a spatchcock chicken?” I seconded this.
A spatchcock chicken is simply a flattened chicken. Another common term that you may be familiar with is a butterflied chicken. To spatchcock a chicken, you have to remove the backbone, which flattens the chicken and allows for quicker cooking times.
Tools for Making a Spatchcock Chicken
- Large cutting board
- Sharp chef’s knife or kitchen shears
- Paper towels
- Measuring spoons
- Rimmed baking sheet
- An oven-safe metal baking rack that fits on your rimmed baking sheet
How to Make Lemon and Herb Spatchcock Chicken
Ingredients
- Whole chicken
- Kosher salt
- Olive oil
- Lemon zest
- Lemon juice
- Wholegrain Dijon mustard
- Fresh sage
- Fresh thyme
- Fresh rosemary
- Garlic
- Black pepper
*Continue scrolling for the full recipe with measurements.
Prepare the Chicken
Preheat the oven to 400°F. Remove the chicken from its packaging, pat it dry with some clean paper towel, and transfer it to a clean cutting board so the backbone is facing up.
Use a sharp knife or kitchen shears to spatchcock the chicken; see instructions below.
Season the chicken all over with kosher salt, using your fingers to rub it all over and under the skin. Be sure to rub salt on the back of the chicken too! Set the chicken aside while you make the lemon and herb marinade.
How to Spatchcock a Chicken
Step 1: Place the chicken on a clean cutting board and flip it so the backbone is facing up. Using a sharp chef’s knife or kitchen shears, remove the backbone by making a cut along either side of the spine. Discard the backbone or save it in the freezer to use for making chicken stock.
Step 2: Flip the chicken over so the breast is facing up. Place your hands in the center of the breast and press until you hear a gentle pop.
Make the Lemon and Herb Marinade
In a small bowl, whisk together the olive oil, lemon juice and zest, minced sage, thyme, and rosemary, whole grain Dijon mustard, and the grated garlic. Season with freshly cracked black pepper.
Pour the marinade over the spatchcocked chicken, then use your fingers to gently rub it all over the bird. Make sure to get some marinade on the back of the chicken and under the skin.
Roast the Spatchcock Chicken
Line a rimmed baking sheet with parchment paper (this will catch the drippings and make your pan easier to clean after). Place a baking rack on the baking sheet, then transfer the marinated chicken to the rack. Using a baking rack on top of the baking sheet helps the hot air circulate freely around the meat, which encourages it to cook more evenly and get a crispier skin. If you do not have a baking rack, you can place the spatchcock chicken right on the parchment-lined baking sheet instead.
Roast the chicken for 45 to 50 minutes, or until the internal temperature reads about 155°F. If you are resting your chicken before consuming it, it is safe to remove it from the oven at this temperature.
Rest the Chicken
Remove the chicken from the oven and allow it to rest at room temperature for about 10 minutes.
After the resting period, carve the chicken and serve. Leftover chicken can be stored in the fridge for up to four days.
What Can I Do with Leftover Chicken?
One of my favourite things to do with leftover chicken is to make chicken salad. This Curried Chicken Salad is my personal favourite. Another great option is to shred or cube the chicken to make chicken soup.
What to Serve with Lemon and Herb Spatchcock Chicken
In my opinion, nothing goes better with a hearty roast chicken dinner than an array of vibrant vegetable side dishes. Here are some of my favourite things to serve with spatchcock chicken:
Final Thoughts
I hope you love this Lemon and Herb Spatchcock Chicken recipe as much as I do! If you make the recipe, please leave a comment or review. As always, if you make this recipe, be sure to tag me on Instagram so I can see your creations.
xx
Ashley
Lemon and Herb Spatchcock Chicken
Equipment
- 1 Baking Rack
- 1 Rimmed Baking Sheet
Ingredients
- 3½ - 4 pound whole chicken
- 1 tablespoon Kosher salt
- 3 tablespoons olive oil
- Zest of one lemon
- 1/2 lemon, juiced
- 1 tablespoon wholegrain Dijon mustard
- 1 tablespoon fresh sage, minced
- 1 teaspoon fresh thyme, leaves picked and chopped
- 1 tablespoon fresh rosemary, leaves picked and minced
- 1 large garlic clove, grated
- Fresh black pepper, to taste
Instructions
Prepare the Chicken
- Preheat the oven to 400℉. Remove the chicken from its packaging and pat dry with paper towels. Flip the chicken over so its back is facing towards you.
- Using a sharp chef's knife or set of kitchen shears, remove the spine by cutting along each side. Discard the spine, or freeze it to be used for chicken stock. Flip the chicken back over so the front is facing up.
- Place your hands in the center of the chicken breasts and push down until you hear a pop. You have now successfully spatchcocked a chicken!
- Sprinkle the Kosher salt over the chicken, then use your fingers to rub it all over the bird, being sure to get some under the skin and on the back of the chicken. Set the chicken aside while you prepare the marinade.
Make the Lemon and Herb Marinade
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, sage, thyme, rosemary, and grated garlic. Season with freshly cracked black pepper.
- Pour the marinade over the chicken, then use your hands to rub it gently all over the skin, being sure to get the back of the chicken and under the skin.
Roast the Chicken
- Line a rimmed baking sheet with parchment paper and place a wire baking rack on the pan. Transfer the marinaded chicken to the baking rack, then bake for 45 to 50 minutes, or until the internal temperature reads about 155℉.
- Allow the chicken to rest at room temperature for 10 to 15 minutes before carving and serving. (See notes)
- Enjoy the roast chicken warm or store it in the fridge for up to four days.
This looks delicious! Will have to try
Thank you! I hope you love it 🙂