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Crispy Skin Spatchcock Chicken with Lemon Herb Rub

A whole, beautifully roasted spatchcock chicken with dark, crispy, herb-seasoned skin resting on a white plate.
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Learn the spatchcock method to roast a whole chicken quickly, resulting in very crispy skin and evenly cooked, juicy meat.

Ingredients

Scale
  • 1 whole chicken (about 4 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon garlic powder
  • 1 lemon, halved

Instructions

  1. Place the chicken breast-side down on a cutting board. Locate the backbone running down the center of the chicken.
  2. Use sturdy kitchen shears to cut along both sides of the backbone, removing it completely. Save the backbone for stock if desired.
  3. Flip the chicken over so it is breast-side up. Press firmly down on the center of the breastbone until you hear a crack and the chicken lies flat. This is spatchcocking.
  4. Pat the chicken very dry all over with paper towels. This step helps achieve crispy skin.
  5. In a small bowl, mix the salt, pepper, oregano, thyme, and garlic powder to create the rub.
  6. Rub the olive oil all over the chicken, inside and out. Sprinkle the herb rub evenly over the entire surface of the chicken.
  7. Place the spatchcocked chicken skin-side up on a wire rack set inside a rimmed baking sheet. Place the lemon halves cut-side up on the baking sheet around the chicken.
  8. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  9. Roast the chicken for 40 to 50 minutes. The chicken is done when a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius).
  10. Remove the chicken from the oven and let it rest on the cutting board for 10 minutes before carving.

Notes

  • For the crispiest skin, you can place the seasoned chicken in the refrigerator uncovered for 4 to 12 hours before roasting.
  • If you prefer a stronger lemon flavor, you can stuff the cavity area with the roasted lemon halves during the last 15 minutes of cooking.
  • Use a sharp knife or kitchen shears for the cleanest cut when removing the backbone.

Nutrition

Find it online: https://whiskdaily.com/spatchcock-chicken-lemon-herb-roast-recipe/