Description
A juicy and flavorful spatchcock chicken with crispy skin, perfect for family gatherings and special occasions.
Ingredients
- 1 whole chicken (3-4 pounds), backbone removed
- 2 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 lemons (juiced and zested)
- 3 garlic cloves, minced
- 2 tablespoons fresh herbs (rosemary, thyme, or sage)
Instructions
- Place the whole chicken breast-side down on a cutting board. Cut along both sides of the backbone. Flip the chicken over and press on the breastbone until it cracks. Pat the chicken dry with paper towels.
- In a small bowl, whisk together olive oil, minced garlic, lemon zest, and lemon juice. Loosen the skin over the breast and thighs, spreading half of the oil mixture directly on the meat under the skin.
- Combine salt, pepper, garlic powder, smoked paprika, thyme, onion powder, and cayenne in a bowl. Rub the remaining oil mixture over the chicken’s surface and sprinkle the seasoning blend liberally on both sides.
- Let the chicken rest at room temperature for 15-20 minutes while your oven preheats to 450°F.
- Place the chicken skin-side up on a baking sheet or cast-iron skillet. Roast for 45-50 minutes until the skin is golden and the internal temperature reaches 165°F in the thigh.
- Remove the chicken from the oven and let it rest for 10 minutes before carving. Garnish with fresh herbs and serve with lemon wedges.
Notes
Consider brining the chicken prior to roasting for added flavor and moisture. Use a cast-iron skillet for better heat retention.
