Spatchcocked Lemon Garlic Chicken

What Ingredients Do You Need?

• 1 (4-5 lbs) Whole chicken
• 1/4 cup Olive oil
• 2 lemons Lemon zest and juice
• 6 Garlic cloves, minced
• 1 tbsp Fresh oregano, chopped
• 2 tbsp Fresh parsley, chopped
• 1/4 tsp Red pepper flakes
• 1.5 tbsp Salt
• 1 tsp Black pepper

How Do You Make Spatchcocked Lemon Garlic Chicken?

1. 1

   Remove the backbone

   Using kitchen shears, cut along both sides of the backbone and remove it; reserve it for stock. Flip the chicken over and press firmly on the breastbone until you hear it crack and the bird lies flat.

2. 2

   Make the marinade

   Whisk together olive oil, lemon zest and juice, garlic, oregano, parsley, red pepper flakes, salt, and pepper.

3. 3

   Marinate

   Rub the marinade all over the flattened chicken, including under the skin where possible. Marinate for at least 1 hour, or up to 8 hours refrigerated.

4. 4

   Arrange for roasting

   Place the chicken skin-side up on a rimmed baking sheet or roasting pan, tucking the legs in slightly so it lies flat and cooks evenly.

5. 5

   Roast

   Roast at 450°F for 40-45 minutes, until the skin is deeply golden and crisp all over.

6. 6

   Check temperature

   Check the thickest part of the thigh for at least 165°F and the breast for around 160-165°F; spatchcocking helps both hit target temperature together.

7. 7

   Rest and carve

   Rest the chicken for 10 minutes, then carve into portions and drizzle with any pan juices before serving.