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!
Servings: 4 servings
- 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.
Flip the chicken over and gently but firmly press on the breastbone to flatten the chicken.
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.
Drizzle the melted butter all over the chicken, making sure it's fully coated.
Season the chicken with sea salt and pepper.
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