This post may contain affiliate links. Please read my disclosure policy.
My Lemon Garlic Spatchcock Chicken is here to elevate your dinner game, marrying the brightness of lemon with the depth of garlic. It’s a dish where crispy skin meets succulent meat, creating a flavorful escape in every forkful.
The Best Lemon Garlic Spatchcock Chicken
Bringing my Lemon Garlic Spatchcock Chicken to your table is like inviting a burst of flavors into your home. The garlic and lemon meld beautifully, creating a tantalizing aroma that promises a mouthwatering feast. And when you bite into that crispy, herb-infused skin, you’ll understand why this dish is a regular in my kitchen – it’s easy, delicious, and always a crowd-pleaser.
Pro Tip
Focus on the spatchcocking and seasoning process. Taking the time to properly spatchcock the chicken ensures even cooking and crispier skin.
Ingredients You’ll Need
- Whole Chicken: You’ll want a 4 to 5 pound whole chicken or big enough to fit in your skillet.
- Salt and Pepper: Season to taste.
- Unsalted Butter: Softened for easy spreading. I usually use unsalted so I can control the amount of salt in my dish, but if salted is all you have, be careful with salting the chicken.
- Garlic: Fresh is best, for that punch of flavor.
- Lemon: I use both zest and juice. They add freshness and a zingy taste.
- Fresh Parsley, Rosemary, Thyme: These herbs bring in freshness and an earthy note. Feel free to experiment with other herbs like oregano or basil.
- Olive Oil: For drizzling on the skin. It helps to crisp it up nicely.
Spatchcock The Chicken
Start by placing the chicken breast-side down on your cutting board. Grab your kitchen shears and cut along each side of the backbone, through the rib bones, to remove it completely. Then, flip the chicken over and press down firmly on the breastbone to flatten it out. You might hear a crack when the keel bone breaks – that’s normal.
Prep The Chicken
Once your chicken is spatchcocked, pat it dry with paper towels. Season generously with salt and pepper on both sides.
Make The Garlic Butter
In a small bowl, mix together softened butter, minced garlic, lemon zest, and half of the herbs and lemon juice to make a delicious paste.
Add Flavor Under The Skin
Next, carefully loosen the skin from the breast and thighs of the chicken. Spread your compound butter under the skin, covering as much of the meat as possible.
Roasting Time
Drizzle the outside of the chicken with olive oil and rub it in for a crisp finish. Sprinkle the remaining herbs over the top. Place your chicken skin-side up in a cast-iron skillet and roast in your preheated oven. You’ll know it’s done when the skin is crispy and a meat thermometer reads 165°F (75°C) at the thickest part of the thigh.
Rest And Serve
After taking the chicken out of the oven, let it rest for about 10 minutes before carving. This allows the juices to redistribute. Finally, squeeze the remaining lemon juice over the chicken, garnish with fresh herbs and lemon slices, and it’s ready to serve!
How To Serve
I love to pair this chicken with sides that complement its zesty and garlicky flavors. Here are some of my favorite recipes to serve alongside this chicken:
Common Questions
Frequently Asked Questions
What is spatchcocking and why do it?
Spatchcocking is a method of preparing chicken for cooking where you remove the backbone and flatten the bird. This technique ensures even cooking and quicker roasting times, plus it allows the skin to get incredibly crispy.
What’s the best way to ensure the chicken is fully cooked?
The most reliable method is using a meat thermometer. Insert it into the thickest part of the thigh; the chicken is done when it reads 165°F (75°C). The juices should also run clear when you pierce the meat.
Can this recipe be adapted for other poultry like turkey or duck?
Yes, this technique works well with other poultry. Keep in mind that cooking times will vary based on the size and type of bird. A larger turkey will require more time, while duck, being fattier, may need a different approach to get crispy skin.
Expert Tips
- Dry the Chicken Thoroughly: Before seasoning, pat the chicken dry with paper towels. This helps achieve a crispier skin when roasted.
- Room Temperature Butter: Use butter at room temperature to mix with the herbs and garlic. It spreads more evenly under the skin.
- Let the Chicken Rest: After roasting, let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, making the meat more tender and flavorful.
- Use Fresh Herbs: Fresh parsley, rosemary, and thyme impart more vibrant flavors than dried herbs. They complement the lemon and garlic beautifully.
- Check Oven Position: Roast the chicken in the middle of the oven to ensure even cooking and browning of the skin.
Storing Leftovers
To store the leftover Lemon Garlic Spatchcock Chicken, place it in an airtight container and refrigerate for up to 3-4 days. For freezing, wrap the chicken well in foil or freezer-safe wrap, and it can be kept frozen for up to 3 months. Just remember to thaw it in the refrigerator overnight before reheating.
More Chicken Recipes
- French Chicken Casserole
- Air Fryer Chicken Kebabs
- Creamy Mustard Chicken
- Skillet Chicken Parmesan
- Baked Lemon Chicken Thighs
- Chicken And Leek Pie
Lemon Garlic Spatchcock Chicken
Equipment
Ingredients
- 4-5 pound whole chicken
- salt and pepper to taste
- 4 tablespoons unsalted butter softened
- 4 cloves garlic minced
- zest and juice from 1 lemon plus additional lemon slices for garnish
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
Instructions
- Preheat your oven to 425°F (220°C).
Spatchcock the Chicken:
- Place the chicken breast-side down on a clean cutting board.
- Using sharp kitchen shears, start cutting from the thigh end and cut along one side of the backbone through the rib bones. Do the same on the other side and remove the backbone completely.
- Flip the chicken over and press down firmly on the breastbone to flatten the chicken. You might hear a crack when the keel bone breaks, which is normal.
Preparing and Roasting:
- Pat the spatchcocked chicken dry with paper towels. Season both sides generously with salt and pepper.
- In a small bowl, combine the softened butter, minced garlic, lemon zest, half of the herbs and half of the lemon juice. Mix into a paste.
- Carefully loosen the skin from the breast and thighs of the chicken. Spread the compound butter evenly underneath the skin, covering as much of the meat as possible.
- Drizzle the skin of the chicken with olive oil and rub it in evenly for a crisp finish. Scatter the remaining herbs over the chicken. Place the chicken skin-side up in a cast-iron skillet.
- Roast in the preheated oven for about 45-55 minutes. The chicken is done when the skin is crispy and a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). If you prefer, baste the chicken halfway through cooking with the pan juices.
- Once done, remove from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute.
- Squeeze the remaining lemon juice over the chicken, garnish with additional fresh herbs and lemon slices, and serve.
Tips & Notes:
- For the best flavor, use fresh lemon and garlic.
- Spatchcock the chicken for even cooking and crispier skin.
- Let the chicken rest after cooking for juicier meat.
- Use a meat thermometer to ensure the chicken is cooked to 165°F (75°C).
- Substitute dried herbs if fresh aren’t available, using one-third the amount.
