This lemon garlic spatchcock chicken is my favorite way to prepare a whole chicken! Covered in a herby lemon marinade, flavored with whole heads of garlic, and spatchcocked for even cooking, this chicken is TOO delicious for something so easy to make. My family loves this recipe, and I’m sure yours will, too!
When I first spatchcocked a chicken, I was totally clueless and maybe SLIGHTLY intimidated by the process. But I soon realized just how simple it is! This garlic lemon spatchcock chicken is genuinely the easiest (and quickest) way to cook a whole chicken. It always turns out perfectly juicy and flavorful, with an irresistible golden-brown crispy skin. Just follow my simple steps, and you’ll be a spatchcocking pro in no time!
What’s in This Lemon Garlic Spatchcock Chicken Recipe?
The recipe is insanely easy to make, AND it has less than 5 ingredients! I can cook an entire chicken, season it with the most delicious marinade, and save money by using only a few simple ingredients!
- Chicken: Use a whole chicken, about 3-3 1/2 pounds.
- Lemon: For layering over the chicken and infusing it with flavor.
- Garlic: Perfumes the chicken as it cooks, giving every bite a delicious garlicky taste.
- Olive Oil: For the marinade, it adds moisture and helps keep the chicken juicy.
- Lemon Juice: Adds some tanginess to the marinade and helps tenderize the chicken.
- Spices: A simple blend of salt, pepper, and Italian seasoning complements the lemon and garlic flavors perfectly.
Variations To Try
I recently experimented with using oranges instead of lemons in this recipe, and the result was equally delicious! The flavor was slightly sweeter and less tangy, but it still paired well with the savory garlic. Feel free to try oranges or a combination of both to switch things up!
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How to Store and Reheat
Leftover lemon and garlic spatchcock chicken can be stored in an airtight container in the refrigerator for 3 days. Place the chicken on a baking sheet and cover with foil to reheat. Bake in a preheated oven at 350°F for about 15 minutes or until heated through.
How to Freeze
You can freeze the whole spatchcock chicken, but I prefer to shred it and freeze it in individual portions. This way, I can easily thaw what I need without defrosting an entire chicken. This spatchcock chicken with lemon and garlic can be frozen for up to 2 months. Let it defrost in the refrigerator overnight before reheating.
Notes and Tips
- For the most intense flavor, let the chicken marinate for 1 hour-overnight in the fridge.
- Use a meat thermometer to check the chicken is fully cooked, as cooking times can vary depending on the size of the chicken. The internal temperature should reach 165°F in the thickest part of the thigh and breast.
- Let the chicken rest for at least 10 minutes before carving to let the juices redistribute. This helps keep the meat moist and tender.
- If you notice the herbs are browning too much while the chicken cooks, pour a cup of water onto the baking sheet. This helps keep the chicken moist, too!
- The roast garlic is there to add flavor to the chicken as it cooks, but you can also brush it onto the chicken before serving. Roasted garlic is also delicious spread on bread or mixed into dips and sauces!
Top Reader Review
“I loved this recipe very much!” – Entela
Lemon Garlic Spatchcock Chicken Recipe
Ingredients
For the Chicken:
- 1 3-3 ½ pound whole chicken
- 1 lemon sliced
- 3 whole garlic heads halved
For the Marinade:
- ½ cup fresh lemon juice 2 lemons
- ½ cup olive oil
- 1 ½ tablespoons Italian seasoning
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray it with nonstick spray. Set aside.
- Place the chicken back-side up onto a cutting board.1 3-3 ½ pound whole chicken
- Use poultry scissors or a sharp knife to cut out the backbone. Remove it from the chicken.
- Rotate the chicken and press on the breast to flatten it. Turn the legs inside out. Place the butterflied chicken open-side down on the prepared pan.
- Cut the garlic heads in half and place them cut-side down beside the chicken on the baking sheet.3 whole garlic heads
- In a small bowl, mix together all of the marinade ingredients. Brush the marinade evenly over the chicken.½ cup fresh lemon juice, ½ cup olive oil, 1 ½ tablespoons Italian seasoning, 2 teaspoons salt, 1 teaspoon ground black pepper
- Bake for 30 minutes.
- While the chicken bakes, slice the lemon into rounds. After 30 minutes, remove the chicken from the oven. Place the lemon slices on top of the chicken and cook for another 15-20 minutes or until the internal temperature of the chicken reaches 165°F. Remove the chicken from the oven, let it cool slightly, and serve.1 lemon
Notes
How to Make Lemon Garlic Spatchcock Chicken Step by Step
Preheat the Oven: Set your oven to 400°F and cover a baking sheet with aluminum foil. Spray it with nonstick spray and put it to one side for now.
Prepare the Chicken: Put a whole chicken (3-3 1/2 pounds) on a cutting board, with the backside facing up.
Remove the Backbone: Using a sharp knife or poultry scissors, cut along each side of the backbone to remove it. Take the backbone out and discard it.
Butterfly the Chicken: Turn the chicken over so the breast meat is facing up and the cut side is on the cutting board. Press down gently on the breastbone to flatten out the chicken. Move the legs so they are facing outwards, either side of the chicken. Pop your now butterflied chicken open-side down onto the prepared baking sheet.
Prepare the Garlic: Cut 3 whole garlic heads in half and place them around the chicken on the baking sheet. The cut side should be facing down.
Make the Marinade: Mix 1/1 cup fresh lemon juice, 1/2 cup olive oil, 1 1/2 tablespoons Italian seasoning, 2 teaspoons salt, and 1 teaspoon black pepper in a small bowl. Brush the marinade generously over the chicken, covering all exposed areas.
Bake: Put the chicken into the oven and bake for 30 minutes.
Prepare the Lemon Slices: As the chicken cooks, slice 1 lemon into rounds. Remove the chicken from the oven after 30 minutes and top it with the lemon slices. Bake for a further 15-20 minutes, or until done. The internal temperature of the chicken should reach 165°F. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
I loved this recept very much!
Thanks for sharing!!
What are you supposed to do with the garlic?
You can squeeze it out of the head and brush it over the chicken before serving or save it to use another day! It’s really meant to perfume the chicken while it roasts.