Lemon Garlic Spatchcock Chicken

Why make this recipe

Flavor-packed lemon garlic spatchcock chicken is an excellent choice for a weeknight dinner. It’s not just delicious, but it’s also simple to prepare. Spatchcocking the chicken means it cooks faster and helps the skin get crispy. The lemon and garlic provide a burst of flavor that everyone will love. Plus, you can roast your favorite vegetables alongside, making this a complete meal in one dish.

How to make Flavor-Packed Lemon Garlic Spatchcock Chicken

Ingredients:

• 1 whole Whole Chicken (3-4 pounds) (Opt for fresh, free-range or organic for best flavor.)
• 2 large Fresh Lemons (Juice one and zest both; slices can be used inside the cavity.)
• 6-8 cloves Garlic, minced (Fresh garlic adds robust flavor.)
• 1/4 cup Olive Oil (Use high-quality extra virgin for best results.)
• 1 tablespoon Salt (Enhances natural flavors.)
• 1 teaspoon Pepper (Freshly ground for best flavor.)
• 2 tablespoons Fresh Herbs (rosemary or thyme) (Adds aromatic quality.)
• 2 cups Root Vegetables (carrots, potatoes, onions) (Chop and season with marinade.)

Directions:

1. Preheat your oven to 425°F (220°C).
2. Place the chicken breast-side down on a cutting board and cut along each side of the backbone to remove it.
3. Flip the chicken over and press down on the breastbone to flatten it.
4. In a bowl, mix minced garlic, olive oil, lemon zest, lemon juice, salt, pepper, and herbs to create the marinade.
5. Coat the chicken generously with the marinade, ensuring it gets under the skin.
6. If using vegetables, chop them and place in a roasting pan, season, and toss with olive oil.
7. Position the chicken on top of the vegetables in the roasting pan.
8. Roast in the oven for 45-55 minutes until the internal temperature reaches 165°F (75°C).
9. Let the chicken rest for 10-15 minutes before carving.
10. Serve hot with roasted vegetables.

How to serve Flavor-Packed Lemon Garlic Spatchcock Chicken

Serve the chicken hot, beautifully roasted with the vegetables. Squeeze fresh lemon juice over the top for an extra kick of flavor. This dish pairs well with a simple salad or some fresh bread.

How to store Flavor-Packed Lemon Garlic Spatchcock Chicken

Store any leftovers in an airtight container in the refrigerator. They should stay fresh for about 3-4 days. To reheat, cover the chicken with foil and warm it in the oven until heated through.

Tips to make Flavor-Packed Lemon Garlic Spatchcock Chicken

• Use a sharp pair of kitchen shears to make cutting the chicken easier.
• Allow the chicken to marinate for at least an hour, or overnight for deeper flavor.
• Make sure to monitor the chicken while it cooks to prevent over-browning. You can cover it loosely with foil if necessary.

Variation

You can change the herbs based on your preference. Sage or oregano also works well with this chicken. You can also add different vegetables like bell peppers or sweet potatoes for variety.

FAQs

1. What does spatchcock mean?
Spatchcocking is a method of butterflying a chicken, which involves removing the backbone to flatten it out. This helps the chicken cook more evenly and quickly.

2. Can I use a frozen chicken?
It’s best to use a fresh chicken for this recipe. If you only have frozen, ensure it is completely thawed before spatchcocking and cooking.

3. What should I do if I don’t have fresh herbs?
If you don’t have fresh herbs, you can use dried herbs instead. Use about one-third of the amount since dried herbs are more potent than fresh.

4. Can I make this recipe on the grill?
Yes, you can also grill spatchcock chicken! Preheat your grill and cook it over indirect heat for about 50-60 minutes, checking the temperature to ensure it reaches 165°F (75°C).

Flavor-Packed Lemon Garlic Spatchcock Chicken

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This flavor-packed lemon garlic spatchcock chicken is simple to prepare, cooks faster, and results in crispy skin. It’s complemented by roasted vegetables for a complete meal.

• Total Time: 70 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 whole chicken (3–4 pounds)
• 2 large fresh lemons
• 6–8 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 tablespoons fresh herbs (rosemary or thyme)
• 2 cups root vegetables (carrots, potatoes, onions)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Place the chicken breast-side down on a cutting board and cut along each side of the backbone to remove it.
3. Flip the chicken over and press down on the breastbone to flatten it.
4. In a bowl, mix minced garlic, olive oil, lemon zest, lemon juice, salt, pepper, and herbs to create the marinade.
5. Coat the chicken generously with the marinade, ensuring it gets under the skin.
6. Chop the vegetables and place them in a roasting pan, season, and toss with olive oil.
7. Position the chicken on top of the vegetables in the roasting pan.
8. Roast in the oven for 45-55 minutes until the internal temperature reaches 165°F (75°C).
9. Let the chicken rest for 10-15 minutes before carving.
10. Serve hot with roasted vegetables.

Notes

For extra flavor, squeeze fresh lemon juice over the chicken before serving. This dish pairs well with a simple salad or fresh bread.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Paleo

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg