Roasted Lemon Garlic Butter Spatchcock Chicken

This roasted lemon garlic butter spatchcock chicken is a beautiful centerpiece dish that’s easier to make than it looks. I love how spatchcocking the chicken allows it to cook more evenly, giving me juicy meat and perfectly crispy skin every time. The lemon, garlic, and herb butter infuses the chicken with bright and savory flavors that make it irresistible.

Why You’ll Love This Recipe

I like this recipe because it feels special enough for entertaining but simple enough for a weeknight dinner. The butter mixture keeps the chicken moist, while the lemon zest and juice brighten up the flavor. Fresh herbs add depth, and spatchcocking helps the chicken roast faster than leaving it whole. It’s one of those dishes that always impresses without requiring a lot of complicated steps.

Ingredients

4-5 pound whole chicken
salt and pepper to taste
4 tablespoons unsalted butter softened
4 cloves garlic minced
zest and juice from 1 lemon plus additional lemon slices for garnish
2 tablespoons fresh parsley chopped
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 425°F (220°C).
2. I spatchcock the chicken by placing it breast-side down and using kitchen shears to cut along both sides of the backbone. I remove the backbone and press down firmly on the breastbone to flatten the chicken.
3. I pat the chicken dry with paper towels and season generously with salt and pepper.
4. In a small bowl, I mix together the softened butter, garlic, lemon zest, lemon juice, parsley, rosemary, and thyme.
5. I rub the butter mixture under the skin, over the skin, and inside the cavity of the chicken.
6. I place the chicken skin-side up on a baking sheet or roasting pan.
7. I roast for 45–55 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
8. I let the chicken rest for 10 minutes before carving. I garnish with lemon slices and extra herbs before serving.

Servings and Timing

This recipe makes about 6 servings. It takes 20 minutes to prep and about 50 minutes to roast, so I usually have it ready in about 1 hour and 15 minutes total, including resting time.

Variations

Sometimes I add a pinch of red pepper flakes to the butter mixture for a little heat. I also like swapping rosemary or thyme for sage when it’s in season. If I want a slightly smoky flavor, I sprinkle the chicken with smoked paprika before roasting.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place the chicken in a 350°F oven until warmed through, which helps keep the skin crispy. I can also shred the leftover chicken and use it in salads, sandwiches, or soups.

FAQs

What does it mean to spatchcock a chicken?

It means removing the backbone and flattening the chicken so it cooks more evenly and quickly.

Can I use dried herbs instead of fresh?

Yes, I substitute about one-third the amount if using dried herbs.

How do I know when the chicken is done?

I use a meat thermometer—the chicken is ready when the thickest part of the breast reaches 165°F.

Can I make this recipe with a smaller chicken?

Yes, I just reduce the roasting time since a smaller bird will cook faster.

What’s the benefit of spatchcocking over roasting whole?

Spatchcocking helps the chicken cook more evenly, with juicy meat and crispy skin in less time.

Can I prepare the chicken ahead of time?

Yes, I rub the butter mixture on the chicken up to 24 hours ahead and refrigerate it until ready to roast.

Should I cover the chicken while roasting?

No, I leave it uncovered so the skin becomes golden and crispy.

Can I use a roasting rack?

Yes, placing the chicken on a rack helps air circulate for even roasting, but it’s not required.

What sides go well with this chicken?

I like serving it with roasted vegetables, mashed potatoes, or a fresh green salad.

Can I freeze leftovers?

Yes, I freeze cooked chicken in airtight containers or freezer bags for up to 3 months.

Conclusion

I love making this roasted lemon garlic butter spatchcock chicken because it’s flavorful, juicy, and simple to prepare. The bright lemon, savory garlic, and fresh herbs make it a standout dish that works equally well for family dinners or special occasions.

Print