overhead shot of whole roasted chicken over rosemary potatoes and roasted garlic in a cast iron skillet

Simple Lemon Herb Spatchcocked Roasted Chicken

5/5

I‘m going to show how to roast a whole juicy, tender chicken quick, with crispy skin and potatoes all in one pan. Fewer dishes are always a win in my book. Spatchcocking (also known as butterfly) is a technique that involves removing the backbone of the bird. This way the chicken breast sits lower in the pan at the same level as the rest of the bird so it cooks evenly resulting in a juicy, moist chicken.

Many of you may know me from Food Network’s Worst Cooks In America, you may also remember our first culinary challenge was to spatchcock a chicken. Back then I had no idea what spatchcocking was… here’s a clip below to jog your memory and for Chef Tyler’s demo on how to spatchcock. 

If you don’t own a cast-iron skillet, I highly recommend you order one off Amazon HERE, and here’s why: 

  • You can cook literally everything in it, meats, fish, pasta, hashes, all types of vegetables, cornbread the list goes on. 
  • It’s perfect for getting a solid sear. 
  • You hardly wash it, just a light rinse. 
  • Flavors build up in it over time. 
  • It can be used on the grill, the oven, or the stove.

How to Spatchcock step by step (with photos)

  1. Place the whole chicken, breast side down on a cutting board.
  2. Using kitchen shears, starting at thigh end, cut along one side of the backbone.
  3. Turn the chicken around and cut along the other side of the backbone, remove the backbone, discard or save it for stock or bone broth. Highly recommend (store it in the freezer). Bone broth recipe coming soon.
  4. Flip the chicken over so it’s breast side down and press firmly on the breastbone to flatten.  
Photo source: marthastewart.com
how to spatchcock a chicken martha stewart
press firmly on breastbone to flatten

What you’ll need to make Lemon-Herb Spatchcocked Roasted Chicken:

  • Whole chicken 3-4 lbs
  • 3-4 lemons, cut in half. 2 lemons for juicing, 2 for roasting with the chicken. 1 lemon for zest. Place the squeezed lemons underneath the chicken for additional flavor, don’t waste them.
  • 2 garlic heads, cut in half.
  • 2 cups golden Yukon potatoes.
  • Dried herbs: Thyme, Oregano. Exact amount in recipe card.
  • Fresh herbs: Rosemary. Exact amount in recipe card.
  • Extra-virgin olive oil. You’ll use 4 Tbsp for chicken, plus 3-4 Tbsp for potatoes.
  • Salt and freshly cracked black pepper.

How to Cook Lemon-Herb Spatchcocked Roasted Chicken:

  1. Preheat the oven to 400°.
  2.  Spatchcock chicken: see steps above. 
  3. In a small bowl combine oregano, thyme, lemon zest, lemon juice, rosemary, and olive oil. Generously season the chicken with salt and pepper, then rub the mixture all over the chicken.
seasoned chicken over potatoes in cast iron skillet before roasting

4. Place the chicken in a cast-iron skillet, breast side up. Tuck the halved lemons and garlic heads under the chicken. If you have any squeezed lemons tuck those in as well. Just be sure to discard before serving. Cut the potatoes in half or keep them whole depending on their size, scatter around the chicken. Season the potatoes with rosemary and a generous amount of olive oil, salt, and pepper.

5.Roast for 50 minutes, or until an instant-read thermometer registers 165°. (Insert the thermometer in a thigh for the most accurate reading)

6. Let the chicken rest for 10-15 minutes, garnish with fresh parsley, and enjoy! 

Lemon-Herb Spatchcocked Roasted Chicken

Cook an entire chicken in half the time with this easy technique, spatchcocked. This fragrant chicken is juicy served over savory rosemary poatoes.

Course Dinner
Cuisine American
Keyword chicken, Lemon, Spatchcocked
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 5 servings
Brittany Food Crush

Ingredients

  • 1 whole chicken
  • 1 ½ - 2 cups golden yukon potatoes
  • 4 Tbsp chopped fresh rosemary 2 Tbsp for chicken + 2 Tbsp for potatoes.
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme
  • 2 heads garlic sliced in half
  • ½ cup olive oil 4 Tbsp for chicken, plus 3-4 Tbsp for potatoes.
  • 3 lemons, juice + zest 1 juiced and seated, 2 cut in half for roasting
  • Salt and freshly cracked black pepper
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°. 

    Place the chicken breast side down. Using kitchen shears, starting at thigh end, cut along one side of backbone, turn chicken around; cut along the other side, removing the backbone, discard it or save for stock. Flip the chicken over so it's now breast side up and press firmly breastbone to flatten it. Look at you! You just spatchcocked a chicken.

  2. In a small bowl combine oregano, thyme, lemon zest, lemon juice, rosemary and olive oil. Generously season the chicken with salt and pepper, then rub the mixture all over the chicken.

  3. Place the chicken in a cast iron skillet, breast side up. Tuck the halved lemons and garlic heads under the chicken. If you have any squeezed lemons tuck those in as well. Just be sure to discard before serving. Cut the potatoes in half or keep them whole depending on their size, scatter around the chicken. Season the potatoes with rosemary and a generous amount of olive oil, salt and pepper.

  4. Roast for 50 minutes, or until the an instant-read thermometer registers 165°. (Insert the thermometer in a thigh for the most accurate reading)

  5. Let the chicken rest for 10-15 minutes, garnish with fresh parsley and enjoy! 

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One Comment

  1. Excellent! Another fantastic post. I really enjoy reading this and the other content on here.

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