Lemon-Herb Spatchcock Chicken

Foundations Referenced

• → Garlic-Herb Butter
• → Techniques — Roasting

Ingredients

• 1 whole chicken (3.5–4 lbs)
• 3 tbsp garlic-herb compound butter (→ foundation), softened
• 2 tbsp olive oil
• Salt, pepper
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 1 lb baby potatoes, halved (optional — roast underneath the chicken)
• Fresh thyme and rosemary

Method

1. Spatchcock: Place chicken breast-side down. Using kitchen shears, cut along both sides of the backbone and remove it (save for stock). Flip chicken breast-side up. Press firmly on the breastbone until it cracks and the chicken lies flat.
2. Season: Loosen skin over breasts and thighs. Spread compound butter under the skin. Rub exterior with olive oil, season generously with salt and pepper.
3. Set up: Scatter potatoes (if using) on a sheet pan with lemon halves and garlic. Place chicken on top, skin-side up.
4. Roast: 425°F for 40–45 min until thigh reaches 165°F and skin is deeply golden and crispy all over.
5. Rest 10 min. Carve and serve with the roasted potatoes, squeezing the roasted lemon over everything.

What You're Practicing

• Spatchcocking: the fastest, most even way to roast a whole bird
• Compound butter under the skin — flavors the meat and bastes from within
• The backbone goes into the stockpot (zero waste)
• Roasting vegetables under the chicken: the drippings baste them as the bird cooks