Lemon Garlic Spatchco*ck Chicken (2024)

My Lemon Garlic Spatchco*ck Chicken is here to elevate your dinner game, marrying the brightness of lemon with the depth of garlic. It’s a dish where crispy skin meets succulent meat, creating a flavorful escape in every forkful.

The Best Lemon Garlic Spatchco*ck Chicken

Bringing my Lemon Garlic Spatchco*ck Chicken to your table is like inviting a burst of flavors into your home. The garlic and lemon meld beautifully, creating a tantalizing aroma that promises a mouthwatering feast. And when you bite into that crispy, herb-infused skin, you’ll understand why this dish is a regular in my kitchen – it’s easy, delicious, and always a crowd-pleaser.

• Whole Chicken: You’ll want a 4 to 5 pound whole chicken or big enough to fit in your skillet.
• Salt and Pepper: Season to taste.
• Unsalted Butter: Softened for easy spreading. I usually use unsalted so I can control the amount of salt in my dish, but if salted is all you have, be careful with salting the chicken.
• Garlic: Fresh is best, for that punch of flavor.
• Lemon: I use both zest and juice. They add freshness and a zingy taste.
• Fresh Parsley, Rosemary, Thyme: These herbs bring in freshness and an earthy note. Feel free to experiment with other herbs like oregano or basil.
• Olive Oil: For drizzling on the skin. It helps to crisp it up nicely.

How To Make Lemon Garlic Spatchco*ck Chicken

Spatchco*ck The Chicken

Start by placing the chicken breast-side down on your cutting board. Grab your kitchen shears and cut along each side of the backbone, through the rib bones, to remove it completely. Then, flip the chicken over and press down firmly on the breastbone to flatten it out. You might hear a crack when the keel bone breaks – that’s normal.

Prep The Chicken

Once your chicken is spatchco*cked, pat it dry with paper towels. Season generously with salt and pepper on both sides.

Make The Garlic Butter

In a small bowl, mix together softened butter, minced garlic, lemon zest, and half of the herbs and lemon juice to make a delicious paste.

Add Flavor Under The Skin

Next, carefully loosen the skin from the breast and thighs of the chicken. Spread your compound butter under the skin, covering as much of the meat as possible.

Roasting Time

Drizzle the outside of the chicken with olive oil and rub it in for a crisp finish. Sprinkle the remaining herbs over the top. Place your chicken skin-side up in a cast-iron skillet and roast in your preheated oven. You’ll know it’s done when the skin is crispy and a meat thermometer reads 165°F (75°C) at the thickest part of the thigh.

Rest And Serve

After taking the chicken out of the oven, let it rest for about 10 minutes before carving. This allows the juices to redistribute. Finally, squeeze the remaining lemon juice over the chicken, garnish with fresh herbs and lemon slices, and it’s ready to serve!

Common Questions

Storing Leftovers

To store the leftover Lemon Garlic Spatchco*ck Chicken, place it in an airtight container and refrigerate for up to 3-4 days. For freezing, wrap the chicken well in foil or freezer-safe wrap, and it can be kept frozen for up to 3 months. Just remember to thaw it in the refrigerator overnight before reheating.

More Chicken Recipes

• French Chicken Casserole
• Air Fryer Chicken Kebabs
• Creamy Mustard Chicken
• Skillet Chicken Parmesan
• Baked Lemon Chicken Thighs