Description
This Flavor-Packed Lemon Garlic Spatchcock Chicken is an easy, delicious weeknight dinner that delivers juicy, tender chicken infused with bright lemon and garlicky herbs. Spatchcocking the chicken ensures even cooking and crispy skin, while roasting alongside seasoned root vegetables makes a complete, comforting meal.
Ingredients
Scale
Chicken
- 1 whole Whole Chicken (3-4 pounds) (Opt for fresh, free-range or organic for best flavor.)
Marinade
- 2 large Fresh Lemons (Juice one and zest both; slices can be used inside the cavity.)
- 6-8 cloves Garlic, minced (Fresh garlic adds robust flavor.)
- 1/4 cup Olive Oil (Use high-quality extra virgin for best results.)
- 1 tablespoon Salt (Enhances natural flavors.)
- 1 teaspoon Pepper (Freshly ground for best flavor.)
- 2 tablespoons Fresh Herbs (rosemary or thyme) (Adds aromatic quality.)
Vegetables
- 2 cups Root Vegetables (carrots, potatoes, onions) (Chop and season with marinade.)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the proper roasting temperature for crispy skin and even cooking.
- Remove Backbone: Place the chicken breast-side down on a cutting board and carefully cut along each side of the backbone with kitchen shears or a sharp knife to remove it, creating the spatchcock shape.
- Flatten Chicken: Flip the chicken over so breast-side is facing up, then press firmly down on the breastbone to flatten the chicken evenly for uniform roasting.
- Prepare Marinade: In a bowl, combine minced garlic, olive oil, lemon zest, lemon juice, salt, freshly ground pepper, and fresh rosemary or thyme, mixing thoroughly to create a fragrant marinade.
- Coat Chicken: Generously coat the flattened chicken with the marinade, making sure to work some of the marinade under the skin for enhanced flavor and moisture.
- Prepare Vegetables: If using, chop the root vegetables into bite-sized pieces, place them in a roasting pan, season with salt and pepper, and toss them with olive oil to coat evenly.
- Arrange Chicken and Vegetables: Position the marinated spatchcock chicken skin-side up on top of the vegetables in the roasting pan, allowing juices to flavor the veggies as the chicken cooks.
- Roast: Roast in the preheated oven for 45-55 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when measured with a meat thermometer.
- Rest: Remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute, ensuring moistness.
- Serve: Carve the chicken and serve it hot alongside the roasted root vegetables for a flavorful, balanced meal.
Notes
- Using fresh, high-quality ingredients like free-range chicken and extra virgin olive oil enhances the flavor.
- Spatchcocking the chicken ensures even cooking and crispier skin compared to roasting whole.
- Resting the chicken after cooking is crucial for juicy meat.
- You can customize root vegetables based on preference; sweet potatoes or parsnips work well too.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
