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Lemon garlic spatchcock chicken in a pan next to a knife.
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5 from 10 votes

Lemon Garlic Spatchcock Chicken

This lemon garlic spatchcock chicken is incredibly juicy on the inside with loads of crispy skin on the outside for an easy weeknight dinner!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Course: Main Course
Cuisine: American
Keyword: lemon garlic spatchcock chicken, spatchcock chicken
Servings: 4 servings
Calories: 485kcal
Author: Lisa Bryan


  • 1 whole chicken approx 4-5 pounds
  • 3 lemons sliced
  • 2 garlic bulbs cut in half horizontally
  • 2 tablespoons butter or ghee (melted) or olive oil
  • sea salt and pepper


  • Preheat your oven to 425F/220C. Then start the spatchcocking process by first placing the chicken breast side down on a cutting board. Use sharp kitchen shears to cut down one side of the backbone, starting at the neck, then cut on the other side of the backbone to completely remove it. Discard the backbone or use in stocks.
    Spatchcocking a chicken by cutting down the side of backbone.
  • Flip the chicken over and gently but firmly press on the breastbone to flatten the chicken.
    A spatchcocked chicken being flattened by hands.
  • Add the lemon slices and halved garlic bulbs to a large cast iron pan. Then place the chicken in the pan on top of the lemon and garlic.
    Lemon garlic spatchcock chicken in a pan with lemon slices.
  • Drizzle the melted butter all over the chicken, making sure it's fully coated.
    Pouring melted butter over a lemon garlic spatchcock chicken.
  • Season the chicken with sea salt and pepper.
    Seasoning a lemon garlic spatchcock chicken.
  • Place the chicken in the oven and roast the chicken for 35-40 minutes, or until the chicken is cooked through and has perfectly golden skin.


  • To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge. 
  • To Freeze: Use a freezer-safe bag or container and store for up to 1 month.
  • For Reheating: Simply reheat in the microwave until the chicken is warmed through.
  • Recipe minimally adapted from Donna Hay. 


Calories: 485kcal | Carbohydrates: 8g | Protein: 36g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 158mg | Sodium: 185mg | Potassium: 472mg | Fiber: 2g | Sugar: 2g | Vitamin A: 459IU | Vitamin C: 46mg | Calcium: 45mg | Iron: 2mg