American · Dinner
Roasted Spatchcock Chicken
A whole chicken flattened by removing the backbone, seasoned under the skin with herb butter, garlic, lemon, and thyme, then roasted at high heat until the skin crisps and browns. Served with pan juices and roasted lemon halves.
$4
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
531Calories
41.7gProtein
38.6gFat
3.2gCarbs
0.7gSugar
1.1gFiber
2128mgSodium
288mgChol
13.5gSat Fat
385mgPotassium
52mgCalcium
1.4mgIron
0.5mcgVitamin B12
12mgVitamin C
gluten-free
egg-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken dry and press flat with your palm, then loosen the skin to create a pocket for the herb butter.
2
Build
Mash butter with minced garlic, thyme, salt, and black pepper, then rub the mixture under and over the skin.
3
Roast
Place skin-side up on a rack, drizzle with olive oil, and roast at 450°F for 40 to 45 minutes until juices run clear.
4
Roast
Add lemon halves cut-side down for the final 15 minutes at 450°F until softened and thigh reaches 175°F internal temperature.
5
Rest
Let the chicken rest for 10 minutes before plating.
6
Plate
Set chicken on a plate, spoon pan juices over top, and serve with roasted lemon halves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken quarter, skin on
- 2 tbsp2 tbsp butter, softened
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 11 lemon
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp30ml olive oil
