Covered in an herby lemon marinade, flavored with whole heads of garlic, and spatchcocked for even cooking in the oven, this chicken is amazingly delicious for something so easy to make. With just 5 ingredients and a little over an hour, you can serve a restaurant-quality spatchcocked roast chicken right at home. My family asks for it again and again, and I’m confident yours will too!
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Roasted Lemon Spatchcocked Chicken
When I first tried to spatchcock a whole chicken, I was intimidated. Backbone removal? Flattening? Sounds complicated! But it’s really simple, and the results are worth it. Flattening the bird cuts roasting time and ensures even cooking, so your lemon garlic spatchcock chicken comes out moist, tender, and never overcooked.
The combination of fresh lemon juice, olive oil, and Italian seasoning creates a marinade that penetrates the meat while also helping the skin crisp beautifully. I add halved garlic heads around the spatchcocked chicken to enhance flavor and make the pan juices irresistible! You can even swap in other citrus like oranges for a creative twist.
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Let it Rest to Redistribute the Juices
To ensure your spatchcocked chicken stays juicy under the crispy skin, always let it rest for at least 10 minutes after baking. This allows the juices to redistribute throughout the meat instead of running out when you carve it. Cover loosely with foil to keep the skin crispy while it rests.
Lemon Spatchcock Chicken Recipe
Ingredients
For the Chicken:
- 1 (3-3½ pound) whole chicken (*)
- 1 whole lemon (sliced)
- 3 heads garlic (halved)
For the Marinade:
- ½ cup fresh lemon juice (from 2 lemons)
- ½ cup olive oil
- 1½ tablespoons Italian seasoning
- 2 teaspoons kosher 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 (3-3½ 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 heads garlic
- In a small bowl, mix together all of the marinade ingredients. Brush the marinade evenly over the chicken. Let the chicken sit in the marinade for 30 minutes at room temperature or 1 hour in the refrigerator to intensify flavor.½ cup fresh lemon juice, ½ cup olive oil, 1½ tablespoons Italian seasoning, 2 teaspoons kosher salt, 1 teaspoon ground black pepper
- Bake the marinated chicken in the oven 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 whole lemon
Notes
- Always use a clean cutting board and knife for raw chicken to avoid cross-contamination.
- Pat the chicken dry with paper towels before marinating–this helps the skin crisp up better.
- Marinating 4-6 hours (or overnight) enhances flavor, but even just 30 minutes is fine in a pinch.
- Let the chicken reach room temperature for 15-20 minutes before cooking to help it cook through more evenly.
- Brush the chicken with pan juices halfway through cooking to add extra moisture and flavor.
- 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!
- 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.
- Broil the chicken for the last 2-3 minutes if the skin hasn’t reached the desired golden-brown crispiness.
- Let the chicken rest for at least 10 minutes before carving to let the juices redistribute. This helps keep the meat moist and tender.
- 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!
- Serve with roasted vegetables, potatoes, or a fresh salad.
- Leftover chicken can be shredded for sandwiches, salads, or tacos.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Lemon Marinade
The lemon juice and Italian seasoning marinade is a simple way to infuse a spatchcocked chicken with flavor before roasting. When I’m in a rush (as I often am), I just brush it on right before cooking. But you can also marinate the chicken for 1 hour or overnight (in the fridge) to really tenderize and flavorize!
How to Make Lemon Spatchcock Chicken Step by Step
Prep: Preheat your oven to 400°F and line a baking sheet with aluminum foil, then spray it with nonstick spray and put it to one side for now.
Prepare the Chicken: Place a whole chicken (3-3 ½ pounds) on a cutting board, with the backside facing up. Always use a clean cutting board and knife for raw chicken to avoid cross-contamination.
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 (or save it to make some chicken stock for later!)
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. 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 ½ cup of fresh lemon juice, ½ cup of olive oil, 1½ tablespoons of Italian seasoning, 2 teaspoons of kosher salt, and 1 teaspoon of ground black pepper in a small bowl. Patting the chicken dry before marinating helps the skin crisp and allows the flavors to adhere better. Brush the marinade generously over the spatchcocked chicken, covering all exposed areas. At this point, you can marinate the chicken for 30 minutes at room temperature or 1 hour in the refrigerator. For even more flavor, marinate up to overnight!
Roast the Chicken: If you marinated the chicken in the refrigerator, take it out and set it at room temperature for 15-20 minutes before roasting to ensure it cooks evenly. Place the spatchcocked chicken into the preheated oven and roast for 30 minutes.
Top and Bake: As the chicken roasts, slice 1 lemon into rounds. Remove the chicken from the oven after 30 minutes and top it with the lemon slices. Optionally, baste the chicken with pan juices now to add more moisture and flavor. 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! 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.
How to Store, Freeze, and Reheat
Store: Leftover lemon spatchcock chicken can be carved into pieces and stored in an airtight container in the refrigerator for 3 days.
Freeze: You can freeze the whole spatchcocked roast 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.
Reheat: 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.
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