Roast Spatchcock Chicken

Butterflying a whole chicken and roasting it flat guarantees crispy, golden skin and juicy meat in record time. Fresh herbs, garlic, and bright lemon zest infuse every bite with incredible flavor while the bird cooks evenly from all sides. Perfect for a show-stopping weeknight dinner that tastes like you spent hours in the kitchen.

Prep time

15 minutes

Cook time

1 hour 15 minutes

Total time

1 hour 30 minutes

Servings

4

Ingredients

1 whole roasting chicken
2 tbsp finely minced fresh parsley
2 tbsp finely minced fresh thyme
2 tbsp finely minced fresh rosemary
2 tbsp finely minced fresh chives
2 tbsp finely minced fresh oregano
4 garlic cloves, finely minced
Zest and juice of 1 lemon
½ cup olive oil, plus 2 tbsp
Sea salt and pepper to taste

Instructions

Preheat the oven to 375°F.
Remove the backbone from the chicken using sharp kitchen shears or a sharp chef's knife. Reserve the backbone in a storage container in the freezer for chicken stock later.
In a medium-sized bowl, whisk together the herbs, garlic, lemon zest, lemon juice, ½ cup olive oil, salt, and pepper until combined to make a chimichurri-style sauce. Set aside.
Place the flattened chicken on a sheet tray lined with parchment paper and cover it on all sides with 2 tbsp of olive oil, salt, and pepper.
Drizzle half of the lemon herb sauce over the chicken.
Place in the oven and bake skin side up for 50 minutes.
After 25 minutes, rotate the chicken pan so that it cooks evenly on all sides.
After 50 minutes, increase the heat to 425°F and cook for 15 more minutes or until the skin is golden brown and the chicken is cooked through.
Serve the chicken with the remaining lemon herb sauce.

Easy Recipe Journey — easyrecipejourney.com/recipe/roast-spatchcock-chicken