Description
This Roasted Lemon Garlic Butter Spatchcock Chicken is the ultimate way to enjoy a juicy, flavorful roast with golden, crispy skin. By spatchcocking (butterflying) the chicken, it cooks faster and more evenly, ensuring tender meat in every bite. A rich blend of melted butter, fresh garlic, zesty lemon, and herbs infuses the chicken with irresistible flavor, while basting locks in moisture and creates a mouthwatering finish.
Ingredients
Scale
- 1 whole chicken (3–4 lbs), spatchcocked (backbone removed, flattened)
- ½ cup unsalted butter, melted
- 4–6 garlic cloves, minced or thinly sliced
- 2 fresh lemons (zest and juice)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for a subtle kick)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven
- Set your oven to 425°F (218°C). If grilling, prepare a two-zone setup with indirect heat.
- Prepare the chicken
- Place the chicken breast-side down on a cutting board.
- Using poultry shears, cut along both sides of the backbone and remove it.
- Flip the chicken breast-side up, then press firmly on the breastbone to flatten.
- Pat the chicken dry with paper towels.
- Make the lemon garlic butter
- Melt butter in a small saucepan over low heat.
- Add minced garlic and cook gently for 1–2 minutes until fragrant.
- Stir in lemon zest, lemon juice, thyme, rosemary, salt, black pepper, and red pepper flakes (if using).
- Remove from heat and let it cool slightly.
- Season the chicken
- Place the chicken skin-side up on a roasting rack set over a baking sheet.
- Brush two-thirds of the lemon garlic butter evenly under the skin and over the surface of the chicken.
- Tuck wing tips behind the shoulders to prevent burning.
- Roast the chicken
- Transfer the chicken to the oven and roast for 35–45 minutes, basting once or twice with reserved butter.
- Use an instant-read thermometer—chicken is done when the breast reaches 165°F (74°C) and thighs reach 175°F (79°C).
- Rest and carve
- Remove the chicken from the oven and let it rest for 10–15 minutes, tented loosely with foil.
- Carve by separating the thighs, drumsticks, wings, and slicing the breasts.
- Garnish and serve
- Sprinkle with fresh parsley and serve with lemon wedges on the side.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 0.5
- Sodium: 410 mg
- Fat: 28g
- Saturated Fat: 12g
- Trans Fat: 0
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 36g
- Cholesterol: 135mg