Lemon Garlic Spatchcock Chicken

Saffron

Prep time: 20 minutes

Cook time: 1 hour

Serves: 4-6 servings

Ah yes, roasted chicken. It really is so easy — I don’t know why I don’t make it more often! I made this Lemon Garlic Spatchcock Chicken yesterday for Sunday dinner and today we have loads of leftovers to look forward to. Can’t wait.

A few hours before cooking, I rubbed the whole chicken with loads of salt and let it dry out uncovered in the fridge for about 4 hours. This step is essential for achieving that extra crispy chicken skin we all love!

Next up: I whipped up a herby lemon zest garlic butter and slathered it generously underneath the chicken skin. (Yes, you have to get your hands a little messy here, but trust me—it’s totally worth it.)

Before roasting, I gave it an extra drizzle of olive oil and a good seasoning. Then it went into a hot oven at 220°C alongside slices of fresh lemon, roasting for about 40 minutes until golden, crispy, and absolutely irresistible.

The result? The chicken juices combined with the roasting lemons create the most incredible natural gravy: tangy, buttery, slightly bitter, sweet, and deeply savoury. It really has it all.

Recipe inspired by Craving Home Cooked.

Garlic lemon Spatchcock chicken

Why You’ll Love This Lemon Garlic Spatchcock Chicken

  • Super Crispy Skin thanks to the drying-out method.
  • Juicy, Tender Meat from the spatchcock technique (cooks evenly!).
  • Incredible Flavour from lemon, garlic, and buttery juices.
  • Quick Cook Time compared to traditional whole roasted chicken.
  • Perfect for Leftovers — sandwiches, salads, wraps, you name it!
  • Minimal Effort, Maximum Reward — a classic for a reason.
Garlic lemon Spatchcock chicken

FAQ’s About Spatchcock Chicken

What is spatchcock chicken?
Spatchcocking means removing the chicken’s backbone so it can be flattened out before cooking. This method helps the chicken cook more evenly and quickly, resulting in juicier meat and crispier skin.

How do I remove the backbone?
Use a sharp pair of kitchen scissors to cut along both sides of the backbone. You can save the backbone for making homemade chicken stock!

Can I prep spatchcock chicken ahead of time?
Yes! You can season and dry out the chicken in the fridge up to 24 hours in advance, then roast it when ready.

Do I have to use fresh lemons?
Fresh lemons add the best flavour, but you can use a splash of bottled lemon juice in a pinch for the butter or gravy.

What should I serve with it?
This chicken goes great with roast vegetables, mashed potatoes, potato fries, or a simple green salad. Don’t forget some crusty bread to mop up those amazing juices!

Looking for a simple salad to serve it with? What about this Simple Chicory (Witlof) Salad or crunchy baby gems with this Vodka Lemon Vinaigrette.

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Lemon Garlic Spatchcock Chicken

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 20 minutes
  • Serves: 4-6 servings

Make the ultimate juicy, crispy Lemon Garlic Spatchcock Chicken with this easy recipe! Bursting with flavour from herby lemon butter and roasted to golden perfection. Perfect for Sunday dinner and leftovers!

Ingredients

  • 1 whole chicken
  • good pinch of coarse sea salt
  • 3 tbsp butter, softened
  • 3 garlic cloves , minced or grated
  • zest of 1 lemon
  • 1 tbsp lemon juice, don't throw the lemons out!
  • small bunch fresh parsley, finely chopped
  • 2-3 rosemary twigs, stem removed, leaves finely chopped
  • 3-4 thyme twigs, stem removed, leaves finely chopped
  • small punch fresh oregano, finely chopped (see notes)
  • 1 tbsp olive oil
  • pepper & salt

Method

Prep the chicken

  • 1)

    Rub the chicken with coarse sea salt all over and let it sit in the fridge uncovered to dry out. Anytime between 2 -24 hours in advance. This step is optional, so just skip to the next step it if you don’t have the time, it will still turn out great!

  • 2)

    Pat the chicken dry with a paper towel. There will be more moisture if you’ve let it rest in a salt layer in the fridge. Pat dry either way.

Spatchcock the Chicken

  • 1)

    Place the chicken on a clean cutting board with the breast side facing down.

  • 2)

    With a pair of sharp kitchen shears, starting at the neck end, cut along one side of the backbone through the ribs.

  • 3)

    Repeat on the other side to fully remove the backbone.

  • 4)

    Turn the chicken over so it’s breast side up, and press down firmly on the breastbone to flatten it. You may hear a cracking sound as the keel bone breaks — that’s completely normal.

Garlic Butter & Roasting

  • 1)

    In a small bowl, mix the softened butter with the minced garlic, lemon zest, 2/3 of the chopped herbs, and 1 tbsp lemon juice to form a paste.

  • 2)

    Using a soup spoon, gently loosen the skin over the chicken’s breast and thighs, and spread the butter mixture underneath, covering as much of the meat as you can. It works best if you add a dollop of the garlic butter in 1 spot and then massage it, rubbing over the skin, spreading it out into the rest of the meat.

  • 3)

    Place the chicken, skin-side up, in a cast-iron skillet.

  • 4)

    Lightly drizzle olive oil over the chicken skin and rub it in evenly for extra crispiness. Sprinkle the remaining herbs over the top. Slice the rest of the lemon into 5-6 slices and place them next to the chicken

  • 5)

    Roast in the preheated oven for 45–55 minutes, or until the skin is golden and a meat thermometer inserted into the thickest part of the thigh registers 165°F (75°C).

  • 6)

    Halfway through roasting spoon or brush some of the pan juices over the chicken.

  • 7)

    When done, take the chicken out of the oven and let it rest for 10 minutes to allow the juices to settle. Finish by squeezing the roasted lemon juice over the chicken and sprinkle of fresh herbs.

  • 8)

    Serve the chicken with the pan juices, which is pretty much melted garlic butter and roasted lemons. The chicken skin will have rendered out a lot of fat so if you like, carefully scoop out most of that fat which is floating on top.

Saffron

Hi! My name is Saffron. I’m from Amsterdam, a freelance photographer, recipe developer, food stylist, culinary photographer and beekeeper on the weekends. I’m a passionate cook and lover of all things food. With this site I’d like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.

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