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Homemade Spatchcock Chicken Recipe photo

Spatchcock Chicken Recipe

Crispy, roasted spatchcock chicken flavored with lemon, garlic, and thyme.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Equipment

  • kitchen scissors or chef's knife
  • Cutting Board
  • Baking Sheet
  • Wire Rack
  • Small Bowl
  • Measuring Spoons
  • Instant Read Thermometer

Ingredients
  

  • 1 whole chicken about 4 to 5 pounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme minced
  • 2 cloves garlic minced
  • 1 lemon lemon zested and juiced

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and set a wire rack on top.
  • Place the whole chicken breast-side down on a cutting board. Using kitchen scissors or a sharp knife, cut along both sides of the backbone to remove it.
  • Flip the chicken breast-side up and press firmly on the breastbone to flatten the chicken into a spatchcock shape.
  • In a small bowl, combine the olive oil, salt, black pepper, minced thyme, minced garlic, lemon zest, and lemon juice.
  • Rub the lemon-garlic mixture all over the chicken, working some under the skin where possible and spreading the rest on the exterior.
  • Place the prepared chicken on the wire rack breast-side up and roast in the preheated oven for about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is golden and crispy.
  • Remove the chicken from the oven and let it rest for 10 minutes before carving and serving.

Notes

  • Bring the chicken to room temperature for 20 minutes before roasting for more even cooking.
  • Pat the skin dry to help it crisp in the oven.
  • Use an instant-read thermometer to ensure doneness.
  • Let the chicken rest to retain juices before carving.