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!
Spatchcock Chicken
Ingredients:
1 2-3 lb spatchcocked chicken
2 meyer lemons
2 tsp salt
2 tsp pepper
2 cloves garlic, sliced
a few sprigs of tarragon
Directions:
Preheat the oven to 400 degrees F.
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.
Place the baking sheet into the oven and let it roast for 50-60 minutes. Once fully cooked, remove and serve.
Tags: easy roasted chicken, fast roasted chicken, lemon roasted chicken, roasted chicken, roasted spatchcock chicken, spatchcock chicken
love. love LOVE!
I love the butterfly idea, and a great way to use up my lemons without making lemon squares!
I can just smell it now!
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!
This sounds wonderful. I love the smell of a chicken roasting too – esp. when there is citrus and herbs involved! I just need to find a place to butterfly my chicken:-).
yuuuuuuuum. And you can’t lose with Lindy and Grundy!
Fiancé! The same casserole that my fiancé is now obsessed with…
Congratulations!
Not sure i can even say that name “Spatchcock” but I really love the idea of this! My kiddos would too
this looks divine! one of my favorite parts of fall is filling the entire house with the aroma of roasting foods! yum!
Made this tonight. Major hit! Thanks, Gaby. And congratulations!!!!!!!!
I love roasted chicken! I’ve never tried it butterflied or spatchcocked. Looks scrumptious. I love the lemon. Do the mere lemons make a big difference?
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!
Appreictiaon for this information is over 9000-thank you!