Herb Roasted Spatchcock Chicken Recipe

Let’s talk about that moment when you open your oven to reveal a perfectly roasted chicken, crisp to absolute perfection thanks to a herb-infused embrace of garlic, rosemary, and thyme, all resting on a bed of caramelized lemon slices and onions—it’s next-level mouthwatering magic that turns simple ingredients into a feast for the senses.

My Herb Roasted Spatchcock Chicken recipe stands on the foundation of simplicity and taste. The chicken’s flavor comes from the fresh herbs I use—rosemary, thyme, and parsley—herbs that, to my mind, have always and everywhere been paired with chicken.

I attribute the depth of flavor in this dish to those herbs and the fabulous balance they have with the zest of lemon, the richness of olive oil, the punch of minced garlic, and the chicken itself.

Ingredients

• Whole Chicken: A great source of lean protein, perfect for a hearty meal.
• Olive Oil: Packed with healthy monounsaturated fats, enhances flavor.
• Garlic: Rich in antioxidants, adds a pungent and savory taste.
• Rosemary: Fragrant herb that boosts flavor and aids digestion.
• Thyme: Earthy and minty, provides antioxidants and vitamins.
• Lemon: Zesty and tangy, adds brightness, high in vitamin C.
• Onion: Sweet and aromatic, offers fiber and prebiotics for gut health.

Ingredient Quantities

• 1 whole chicken (approximately 4-5 pounds)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced
• 1 onion, sliced

How to Make this

1. Set your oven to 425°F (220°C).

2. Position the entire chicken, breast side down, on a cutting board. With kitchen shears, cut along either side of the backbone and take it out.

3. Turn the chicken breast side down. All the pressure applied in the next steps should go through the breastplate to flatten the chicken.

4. In a tiny bowl, stir together the aforementioned necessary elements which are olive oil, minced garlic, rosemary, thyme, parsley, salt, and black pepper.

5. Rubbing the herb mixture all over the spatchcocked chicken ensures it’s evenly coated on both sides and nicely flavored throughout.

6. On a baking sheet or in a roasting pan, lay down slices of lemon and onion.

7. Put the chicken, with the skin side facing up, on top of the lemon and onion slices that you have arranged. Make sure the chicken is prepared.

8. Preheat the oven to 350°F (175°C). Halve the birds lengthwise and flatten. Season well and place, skin-side down, on a rack in a roasting pan. Roast in the preheated oven for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.

9. Take the chicken out of the oven and allow it to rest for 10 minutes before carving.

10. Accompany the chicken with the roasted lemon and onion slices for added flavor.

Equipment Needed

1. Oven
2. Cutting Board
3. Kitchen Shears
4. Small Bowl
5. Baking Sheet or Roasting Pan
6. Knife
7. Rack (if using a roasting pan)
8. Tongs (optional, for handling chicken)
9. Meat Thermometer
10. Serving Platter

FAQ

• Can I use dried herbs instead of fresh?Indeed, it is permissible to replace fresh herbs with dried ones. For this recipe, you will need to use 1 teaspoon each of dried rosemary, thyme, and parsley.
• What does spatchcock mean?Spatchcocking is when you take a chicken, remove its backbone, and flatten it before roasting. It allows for an even, faster cook, which is why we spatchcock in this recipe.
• How long should I roast the chicken?Spatchcock the chicken and roast it at 425°F for 45-50 minutes or until an instant-read thermometer registers 165°F in the center of the thickest part of the breast.
• Do I need to marinate the chicken?The chicken can be allowed to sit with the herbs for at least 30 minutes. This is not necessary but can enhance the flavor.
• Can I prepare this recipe on a grill instead of the oven?Certainly, one can cook the chicken on the grill using the indirect heat method; just be sure to keep the grill at about 400°F.
• What should I do with the lemon and onion slices?Put them beneath and surrounding the chicken to boost taste and wetness while it roasts.
• Is it important to oil the chicken?Indeed, the olive oil assists the herbs in sticking and provides a crispy skin on the chicken.

Herb Roasted Spatchcock Chicken Recipe Substitutions and Variations

Olive oil can be replaced with the following:
Melted butter
Avocado oil
Both of these substitutes yield slightly different flavor profiles than olive oil.
Dried rosemary: If fresh rosemary isn’t available, use 1 teaspoon of rosemary that has been dried.
Thyme, fresh: Use 1 teaspoon of dried thyme.
Fresh parsley: Replace with 1 teaspoon of dried parsley or fresh cilantro for a different herbal note.
Lemon: If you don’t have whole lemons, use 2 tablespoons of lemon juice.

Pro Tips

1. Spatchcocking Ease When removing the backbone, ensure your kitchen shears are sharp. This will make cutting through the bone much easier and safer.

2. Dry the Chicken Before applying the herb mixture, pat the chicken dry with paper towels. This helps the skin get extra crispy when roasting.

3. Marination Time If you have extra time, let the rubbed chicken marinate in the refrigerator for a few hours. This enhances the flavor as the herbs penetrate more deeply.

4. Even Roasting Use a wire rack placed over the roasting pan. This allows air to circulate under the chicken, ensuring even cooking and crispy skin all around.

5. Lemon and Onion Enhancement Squeeze the roasted lemon over the carved chicken pieces just before serving. This adds a fresh, tangy finish that complements the roasted flavors beautifully.