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 450°
  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 “roasting 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 160°.
  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