Lemon Spatchcock Chicken Recipe

featured lemon garlic spatchcock chicken

4.50 from 10 votes

This lemon spatchcock chicken is juicy, tender, and full of flavor! Spatchcocking ensures even cooking, and the herby lemon-garlic marinade makes the skin perfectly crispy. Ready in just over an hour, it’s an easy, family-friendly dinner everyone will love.

Prep Time10

Cook Time50

Marinate1

Total Time2

Course: Main Course

Cuisine: American

Servings:

Calories: 667kcal

Author: Becky Hardin

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

*If you're not comfortable spatchcocking a whole chicken yourself, many grocery stores sell pre-spatchcocked chicken, or you can ask your local butcher to do it for you.

Tips:

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.

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.

Nutrition