Try this Lemon Herb Spatchcock Chicken recipe to learn the spatchcock technique and make a juicy, flavorful roasted chicken.
WHAT IS SPATCHCOCKING, AND WHY SHOULD YOU DO IT?
Spatchcocking is a technique where you use kitchen shears to remove the backbone of a chicken or turkey, then flatten the breastbone. This lets the bird lay completely flat while roasting.
Spatchcocking has several benefits. When the chicken is flat, it cooks evenly, resulting in juicy, perfectly roasted meat. There’s no need for pre-marinating, and it roasts faster than a traditional whole chicken.
Another perk? Cooking a whole spatchcocked chicken can be more economical. Buying a whole bird often costs less per pound than individual parts, even if you choose organic, antibiotic-free options.
HOW TO SPATCHCOCK A CHICKEN
Yes, you can spatchcock chicken at home, even if you’re new to cooking! Start with a whole chicken, about 3-5 pounds.
- Prepare the Chicken: Take the chicken out of its packaging. Inside, you’ll likely find a bag of organs; you can discard these or save them for another use, as they’re nutrient-rich—some people even cook them for pets.
- Set Up: If the legs are tied, go ahead and untie or cut them. Place the chicken breast-side down on a cutting board with the wings pointing towards you.
- Remove the Backbone: Using a sharp pair of kitchen shears, locate the backbone between the wings. Carefully cut along each side of the backbone to remove it. You’ll need to cut through the ribs, so it may take a bit of effort but shouldn’t be too difficult.
- Flatten the Chicken: Once the backbone is removed, make a small cut along the breastbone with a knife. Flip the chicken breast-side up and press down on the center of the breast with your palm until you hear a pop. This will break the breastbone and allow the chicken to lay flat.
Your chicken is now spatchcocked and ready for roasting! If you learn best visually, refer to the diagram below for additional guidance.
WHAT’S THE DIFFERENCE BETWEEN BUTTERFLYING AND SPATCHCOCKING?
Butterflying typically refers to slicing a boneless chicken breast horizontally to create two thinner filets. In contrast, spatchcocking is done with a whole, bone-in, skin-on chicken, where the backbone is removed, and the bird is flattened for even cooking.
INGREDIENTS
- 3-5 lb whole chicken
- 3 tbsp unsalted butter, softened
- 2 tsp salt
- 1 tbsp fresh parsley, chopped
- 1/2 tbsp fresh thyme, chopped
- Zest from 1 lemon
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
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INSTRUCTIONS
- Preheat your oven to 450°F and line a baking sheet with parchment paper. You can also use a very large cast-iron skillet if you prefer.
- Zest the lemon and mince the garlic. In a small bowl, combine the butter, lemon zest, garlic, salt, parsley, and thyme. Mix thoroughly and set aside.
- Spatchcock the chicken by removing the backbone, flipping it over, and pressing down on the breasts so it lays flat with the breast side up. (See detailed instructions and video above if needed.)
- Rub the butter, lemon, and herb mixture under the skin of the chicken, focusing on the breasts and thighs for extra flavor and juiciness.
- Place the chicken on the lined baking sheet or in the skillet. Brush olive oil over the skin and season generously with salt and fresh cracked black pepper.
- Roast in the oven for 45-55 minutes, or until the thickest part of the thigh reaches 165°F on a meat thermometer. A 4 lb chicken should take around 45 minutes, while a 5 lb chicken may need closer to 55 minutes.
- Let the chicken rest for about 15 minutes before carving and serving.
Recipe Notes
- A 4-5 lb chicken typically yields 4 large servings.
