Succulent Roasted Spatchcock Chicken with Crispy Skin
A whole chicken flattened and roasted with garlic, lemon, and herbs for juicy meat and perfectly crispy skin—ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Ingredients
Scale
1 whole chicken (3½ to 4 lbs)
3 tbsp olive oil or melted butter
4 cloves garlic, minced
1 tbsp lemon zest
1 tbsp chopped fresh thyme
1 tsp chopped rosemary
1 tsp paprika
1 tsp salt
½ tsp black pepper
Optional: lemon wedges, carrots, onions, garlic cloves (for roasting base)
Instructions
- Preheat oven to 425°F. Line a pan with foil or parchment.
- Spatchcock chicken by removing backbone and flattening it breast-side up.
- Pat chicken dry thoroughly with paper towels.
- Mix oil/butter, garlic, zest, herbs, paprika, salt, and pepper.
- Rub mixture all over chicken, including under the skin.
- (Optional) Place vegetables on pan and lay chicken on top.
- Roast 45–50 minutes, or until internal temp reaches 165°F.
- Rest 10–15 minutes. Carve and serve.
Notes
Marinate ahead for deeper flavor. Let skin air-dry in fridge for extra crispiness.