Lemon Roasted Spatchcock Chicken


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We’re spatchcocking today!! Get excited. Lemon Roasted Spatchcock Chicken coming your way.

Lemon Roasted Spatchcock Chicken from www.whatsgabycooking.com (@whatsgabycookin)

Growing up, my parents would always make whole roasted chickens on the regular. They were amazing to say the least. And let’s not even start on the crispy chicken skin – I’d demolish that by myself no problem. 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.

Lemon Roasted Spatchcock Chicken from www.whatsgabycooking.com (@whatsgabycookin)

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 husband 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 to use as leftovers. So instead of roasting it whole, I spatchcocked it! GENIUS! Way less time and just as delicious.

Spatchcock is just a fancy way of calling a chicken or a turkey that’s been butterflied. The backbone is broken and cut so you can open it up and roast the entire thing face up so it’s extra crispy.  I roast mine with tons of lemons, salt, pepper, garlic and whatever herbs I have on hand, plus some potatoes to catch any of the drippings and soak up all that flavor.

Lemon Roasted Spatchcock Chicken from www.whatsgabycooking.com (@whatsgabycookin)

Once it’s done, not only will your house smell absurdly delicious, but you’ll have one good looking dinner and hopefully leftovers! Carve it up, shred it up, toss it into some enchiladas and never fear about having time to roast and entire chicken ever again!

Lemon Roasted Spatchcock Chicken

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Gaby Dalkin
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  • One 4-pound whole chicken
  • 1 tablespoon olive oil plus more for potatoes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 lemon juiced and zested
  • 2 teaspoons chopped rosemary
  • Kosher salt and freshly ground black pepper
  • 2 heads garlic sliced in half
  • 2 lemons halved
  • 2 cups baby potatoes


  • Preheat the oven to 400°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil, oregano, thyme, lemon zest, juice and rosemary. Generously season with salt and pepper.
  • Transfer the chicken to a large cast iron skillet, skin side up with the garlic and lemon halves tucked in under the chicken. Scatter the potatoes around the chicken and drizzle them with olive oil, salt and pepper. Roast for 45-50 minutes, until the skin is golden browned and an instant-read thermometer inserted in an inner thigh registers 165°. Transfer the chicken to a cutting board and let rest for 10 minutes before serving.
Lemon Roasted Spatchcock Chicken: Chef Vision

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  1. Monika

    I love the butterfly idea, and a great way to use up my lemons without making lemon squares!

  2. Kelsey

    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!

  3. Becki's Whole Life

    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:-).

    • Dennis

      Do it yourself. It’s time to learn. Besides how bad can you mess it up. It’s just chicken.

  4. marla

    Not sure i can even say that name “Spatchcock” but I really love the idea of this! My kiddos would too 🙂

  5. Valentina

    this looks divine! one of my favorite parts of fall is filling the entire house with the aroma of roasting foods! yum!

  6. Anna

    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!

  7. Carol

    Just wondering on the size of your cast iron skillet Your Spatchcock Chicken sound amazing. Thank you.