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Lemon Herb Spatchcock Chicken: Crispy Skin and Juicy Meat Fast

A whole, beautifully roasted spatchcock chicken with crispy, herb-crusted skin resting on a white plate.
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Learn how to spatchcock chicken for fast, even cooking, resulting in incredibly juicy meat and perfectly crispy skin. This lemon herb recipe is simple enough for a weeknight dinner but impressive enough for guests.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions

  1. Prepare the chicken for spatchcocking: Place the chicken breast-side down on a cutting board. Locate the backbone running down the center. Using sharp kitchen shears, cut along one side of the backbone, from the tail end up to the neck cavity. Repeat this cut on the other side of the backbone to remove it completely.
  2. Butterfly the chicken: Flip the chicken over so it is breast-side up. Press down firmly on the center of the breastbone until you hear a crack and the chicken lies flat.
  3. Pat the chicken dry: Use paper towels to thoroughly pat the entire surface of the chicken dry. This step is key for crispy skin.
  4. Prepare the herb rub: In a small bowl, mix together the olive oil, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper.
  5. Season the chicken: Rub the herb mixture all over the chicken, making sure to get some under the skin over the breast meat.
  6. Arrange for roasting: Place the flattened chicken skin-side up on a wire rack set over a rimmed baking sheet. Tuck the lemon halves, fresh rosemary, and fresh thyme sprigs underneath the chicken cavity area.
  7. Preheat the oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  8. Roast the chicken: Place the baking sheet in the preheated oven. Roast for 40 to 55 minutes, depending on the size of your bird. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius).
  9. Rest the chicken: Remove the chicken from the oven and let it rest on a cutting board for 10 minutes before carving. This allows the juices to redistribute, ensuring juicy baked chicken.

Notes

  • Use sharp kitchen shears for cutting the backbone; dull scissors will make this process difficult.
  • For extra crispy skin, you can place the seasoned chicken in the refrigerator, uncovered, for several hours or overnight before roasting.
  • If you want a pan sauce, place a few tablespoons of chicken broth in the pan beneath the rack while roasting to catch the drippings.

Nutrition

Find it online: https://www.purecookingjoy.com/spatchcock-chicken-lemon-herb-recipe-fast-crispy/

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