Description
A flavorful lemon garlic spatchcock chicken that’s perfect for an easy weeknight dinner, cooked evenly and quickly with minimal cleanup.
Ingredients
- 1 whole Whole Chicken (3-4 pounds)
- 2 large Fresh Lemons (juice of one, zest both)
- 6-8 cloves Garlic, minced
- 1/4 cup Olive Oil
- 1 tablespoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Fresh Herbs (such as rosemary or thyme)
- 2 cups Root Vegetables (carrots, potatoes, onions)
Instructions
- Preheat your oven to 425°F (220°C).
- Place the chicken breast-side down on a cutting board and cut along each side of the backbone to remove it.
- Flip the chicken over and press down on the breastbone to flatten it.
- In a bowl, mix minced garlic, olive oil, lemon zest, lemon juice, salt, pepper, and herbs to create the marinade.
- Coat the chicken generously with the marinade, ensuring it gets under the skin.
- If using vegetables, chop them and place them in a roasting pan, season, and toss with olive oil.
- Position the chicken on top of the vegetables in the roasting pan.
- Roast in the oven for 45-55 minutes until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes before carving.
- Serve hot with roasted vegetables.
Notes
Pat the chicken dry before marinating for crispy skin. Marinate for at least 30 minutes or up to overnight. Use a meat thermometer to ensure it’s cooked thoroughly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American