Lemon Roasted Spatchcock Chicken

Growing up, my parents would always make us whole roasted chickens. They were amazing to say the least. The whole house would smell fantastic and if there were leftovers, my mom would throw them into one of my favorite casseroles for the next night. I remember always being so excited when we were having roast chicken for dinner and gobbling up as much as I could possibly stand (the crispy skin included!)

These days, I make my own roasted chicken a few times a month. And when there are leftovers, I throw them into the same casserole that my boyfriend is now obsessed with. Last weekend we were in a bit of a rush to head over to a friends party, but I was determined to roast one off for the week. So I quickly headed over to my favorite LA based butcher, Lindy and Grundy, picked up a bird that was already butterflied, and had the chicken done in under an hour!

Spatchcock chicken is pretty much just a bird that’s been butterflied, is not only way faster than a whole roasted chicken, but nothing is getting soggy on the bottom since it’s all facing upwards!

I roast mine with tons of meyer lemons, salt, pepper, garlic and whatever herbs I have on hand. This time I opted for a little tarragon and it was perfect. You could also substitute thyme, rosemary, oregano etc…

Basically you just start with the butterflied/spatchcock chicken on a baking dish. Cover it with herbs, lemon, garlic salt and pepper and then pop it into a 400 degree F oven and let it roast for about an hour.

Once it’s done, not only will your house smell absurdly delicious, but you’ll have one good looking dinner!

Lemon Roasted Spatchcock Chicken

Lemon Roasted Spatchcock Chicken


  • 1 2-3 lb spatchcocked chicken
  • 2 meyer lemons
  • 2 tsp salt
  • 2 tsp pepper
  • 2 cloves garlic, sliced
  • a few sprigs of tarragon


  1. Preheat the oven to 400 degrees F.
  2. Lay the butterflied chicken on a rack over a baking sheet. Squeeze the lemon over the skin and then place the lemon rounds on top. Season it with salt and pepper and throw on some of the sliced garlic. Lay the herbs on top.
  3. Place the baking sheet into the oven and let it roast for 50-60 minutes. Once fully cooked, remove and serve.

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  1. Well this looks and sounds fabulous, but I can understand why’d you’d wait to share it with us! Congratulations on your engagement!! Lots of happiness to you and your fiancé!

  2. I rememeber when I was much younger the house smelled like roasted chicken, I can bet there will be guests arriving in a while. Now that there are a lot more kitchen gadgets (thanks to them!) roasted chicken does not mean a special occasion anymore. It can just be a great dinner for a great household who wants to enjoy great food. Thanks for sharing this magnificent recipe!

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