Lemon Herb Roasted Spatchcock Chicken

Today's post is a bit different :)

I had a request to show how I made a chicken that I had posted on Instagram, so let me know if you want more content like this.

4.5 lb heritage/organic whole chicken

1 large lemon or 2 small lemons

Oregano, Thyme, Paprika, Garlic Powder, Salt, Pepper

Kitchen Shears/Scissors

A sheet pan large enough to hold the spatchcock chicken. I used a 13" x 10" pan which fits in my toaster oven, but you may use a large sheet pan if you are using your regular oven.

Meat Thermometer

Glove for at least one hand if you do not want to wash your hands throughout the preparation process.

Heat your oven to 375 F (if you have a convection oven set it to convection).

Set timer to 40 minutes (it will need about 20 more minutes, but 40 minutes is a good time to test the internal temperature with your meat thermometer).

Slice your lemon or lemons into 1/2" slices and place on your sheet pan in a "T" shape. After you spatchcock your chicken, you will be laying it on top of the lemon slices with each of the breasts splayed out over the top part of the "T".

If you are using a glove, put it on your non dominant hand so that you can hold on to the raw chicken while using the kitchen shears with your dominant hand, cut along the side of the back bone of the chicken, starting at the butt all the way to the neck. 

Repeat on the other side

until the entire backbone is completely cut and you can remove the backbone. You may use the backbone for soup or discard.

Snip the breastbone 

so that you may splay the chicken completely flat.

Using your dominant hand (which has not touched the raw chicken) or after washing your hands in warm soapy water, generously cover the inside of the spatchocked chicken with all the seasoning and herbs (about 1.5 tsp of each)

It should look something like this:

Put the herbed and seasoned side down on the lemon slices along with any giblets you want to roast. Dry the skin with a paper towel (this will help keep the skin crisp). Tuck the wing tips under the wings.

Cover the skin side generously with all the same seasoning and herbs (about 1.5 tsp of each).

Check the internal temperature of the breasts after 40 minutes. Turn the sheet pan 180 degrees and keep roasting until the internal temperature reaches a minimum of 160 F which should take another 20 minutes. Allow the chicken to rest at least 20 minutes before carving and serving so that the temperature can carryover another 5 degrees and the juices will stay intact. Squeeze out any lemon juice from the lemons into the pan and scrap all the drippings and lemon juice into a bowl. You can spoon this over the carved chicken before you serve.

Bon Appétit!