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Ultimate 1-Hour Lemon Herb Spatchcock Chicken with Crispy Skin

Close-up of a perfectly roasted spatchcock chicken with crispy, golden-brown skin seasoned with rosemary.
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Learn how to spatchcock a whole chicken for faster, more even roasting, resulting in juicy meat and perfectly crispy skin. This lemon herb recipe is simple enough for a weeknight dinner.

Ingredients

Scale
  • 1 whole chicken (about 4 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved

Instructions

  1. Preheat your oven to 425 degrees F. Line a baking sheet with foil and place a wire rack on top.
  2. Place the chicken breast-side down on a cutting board. Locate the backbone running down the center of the chicken.
  3. Using strong kitchen shears, cut along one side of the backbone, from the tail end up to the neck cavity. Repeat this cut on the other side of the backbone to remove it completely. Discard the backbone or save it for stock.
  4. Flip the chicken over so it is breast-side up. Press down firmly on the breastbone until you hear a crack and the chicken lies flat.
  5. Tuck the wing tips under the body of the chicken.
  6. In a small bowl, mix the olive oil, rosemary, thyme, garlic powder, salt, and pepper.
  7. Rub this herb mixture all over the chicken, including under the skin where possible.
  8. Place the lemon halves, cut-side up, inside the cavity opening.
  9. Place the flattened chicken on the prepared wire rack on the baking sheet.
  10. Roast for 45 to 55 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. The skin should be golden brown and crisp.
  11. Remove the chicken from the oven and let it rest on the rack for 10 minutes before carving.

Notes

  • If you are planning your weekly meals, this recipe pairs well with simple side dishes that can be prepped ahead, similar to what you might find with a good meal planning approach.
  • For extra crispy skin, you can place the chicken in the refrigerator uncovered for a few hours before roasting.
  • If you prefer grilling, this method works well over indirect heat on a grill.

Nutrition

Find it online: https://cutcooktaste.com/spatchcock-chicken-recipe-juicy-crispy-skin/