Go Back
+ servings
Print Recipe
No ratings yet

Oven-Roasted Lemon Herb Spatchcock Chicken

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: spatchcock chicken, spatchcock chicken recipe
Servings: 6
Calories: 290kcal
Author: Gwynn Galvin

Ingredients

  • 1 lemon sliced
  • several stems of fresh herbs
  • 1 about 5 lbs. whole chicken
  • 5 Tbs. butter ,softened
  • 2 Tbs. chopped parsley
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. chopped fresh oregano or fresh thyme
  • 1 Tbs. lemon zest
  • 1 clove garlic ,minced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cracked black pepper

Instructions

  • Preheat oven to 425F. Arrange lemon slices and stems of fresh herbs in center of a baking sheet with sides.
  • Place chicken on cutting board, breast side down and tail up. Using kitchen scissors, cut along both sides of backbone and discard.
  • Turn chicken over and press down in center of the breastbone until you hear a slight crack.
  • Place chicken, cut side down, on top of lemon and herb “bed”.
  • In bowl combine butter, parsley, rosemary, oregano, lemon zest, garlic, kosher salt and cracked black pepper. Reserve 1 Tablespoon of herb butter.
  • Gently loosen skin on chicken. Spread remaining herb butter under skin.
  • Spread reserved 1 Tablespoon herb butter over skin.
  • Roast 30 minutes or until juices run clear and meat thermometer registers 170F.

Nutrition

Calories: 290kcal | Carbohydrates: 3g | Protein: 24g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 263mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg