Moist and tender Lemon Garlic Spatchcock Chicken is baked to perfection, leading to crispy, golden brown skin. Each bite is packed with lemon and garlic for a homemade dinner recipe you'll make time and time again.
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
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.