Lemon and Herb Spatchcock Chicken
With aromatic lemon and fresh herbs, this spatchcock chicken recipe is the perfect recipe for transitioning out of winter and into spring. With quicker cooking times and crispier results, a spatchcock chicken is a great way to feed a crowd with minimal effort.
Servings 6 people
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.
Notes
*Chicken is safe to eat at an internal temperature of 155°F if it has time to rest once it comes out of the oven. If you are not resting your chicken after roasting, be sure to cook it to an internal temperature of 165°F.