27 May 2020

Lemon & Herb Spatchcocked Chicken


5 1/2 lb chicken, spatchcocked

Zest of 5 lemons, about 2 1/2 tbsp

1 tbsp thyme, roughly chopped

2 tsp rosemary, roughly chopped

1 tsp onion powder1 tsp paprika

1 tsp black pepper

8 garlic cloves, unpeeled

1 1/2 tbsp kosher salt

1/2 cup of olive oil

5 zested lemons, sliced 1/2-1/3 inch thick


  1. Preheat oven to 450Β°
  2. On a large rimmed baking tray, drizzle approximately 2-3 tablespoons of olive oil and arrange lemon slices like a rack (see video for demonstration).
  3. Scatter whole garlic cloves around lemon slices.
  4. In a small bowl, combine lemon zest, thyme, rosemary, onion powder, paprika, salt & pepper
  5. Take 1/3 of herb/spice blend and massage it into the inside of the spatchcocked chicken, flip chicken over and massage the remaining herb/spice blend onto the front of the chicken (breasts, thighs and wings).
  6. Place chicken breast side up on lemon β€œroasting rack” on the baking tray. Drizzle remaining olive oil over chicken.
  7. Put chicken into oven for approximately 1 hour and 15 minutes or until thermometer reads 160Β°.
  8. Take chicken out of oven and tent with aluminum foil and rest for 10-15 minutes.
  9. Remove lemon slices and garlic gloves from baking tray and mash them with a fork to create a lovely sauce to spoon over chicken before serving.


Posted on May 27, in Food