Herb-Roasted Spatchcock Chicken Recipe – Juicy & Flavorful | Sharp Blades

A chicken that has been "spatchcocked," or "butterflied," will cook evenly and have a golden, crispy skin.

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% Daily Values based on a 2,000 calorie diet

Step 1

Chicken Spatchcock: On a chopping board, arrange the chicken breast-side down. Remove the backbone by cutting it along both sides with sharp kitchen shears. Turn the chicken over and flatten it with a firm press.

Step 2

To prepare the herb marinade: Combine the lemon zest, olive oil, garlic, rosemary, thyme, salt, and pepper in a bowl. Apply the mixture all over the chicken, including under the skin.

Step 3

Set the oven: Temperature to 425°F (220°C) for the ideal roast. Arrange the chicken skin-side up on a roasting pan with slices of lemon below. The interior temperature should reach 165°F (74°C) after 45 to 50 minutes of roasting. Before carving, let it rest for ten minutes.

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