Oven-roasted spatchcock lemon chicken is a slow-roasted whole chicken recipe made with a Mediterranean marinade and sliced potatoes.
Spatchcocked chicken (also known as butterflied chicken) is my favorite roast chicken recipe. It's sort of like rotisserie chicken, but better, because it has sliced potatoes that soak up the pan juices. Also, spatchcock chicken roasts more evenly, and almost all of the chicken skin is facing up, resulting in crispy skin.
If there is one way to cook chicken with bones and skin in the oven, it's this way- low and slow (about 2 hours at 325℉). The chicken juices add so much flavor to the sliced potatoes underneath. The Mediterranean marinade of fresh herbs, lemon juice, crushed garlic, salt, and olive oil makes the home smell like heaven.
This spatchcock chicken recipe is similar to my slow-roasted chicken thighs and potatoes recipe, with the exception of using a whole spatchcocked chicken instead of bone-in skin-on chicken thighs.
How To Make Spatchcock Lemon Chicken
Gather your ingredients (the whole chicken is not shown).
Chop the fresh rosemary and fresh oregano.
Add the chopped herbs, olive oil, crushed garlic, and lemon juice to a small bowl. Mix well.
Slice the potatoes about ¼" thick. Lay the sliced potatoes on a parchment lined baking sheet. Sprinkle some salt on top.
Spatchock the whole chicken with sharp kitchen shears by cutting both sides of the backbone. Discard the backbone of the chicken. Lay the spatchcocked chicken with the breast bone up. Press the chicken flat and tuck the wings behind the back of the bird. Rub the lemon herb garlic marinade all over the outside of the chicken. Sprinkle some more salt on top of the chicken (if desired).
Roast the chicken uncovered in the middle of the oven at 325℉ for 2 to 2.5 hours.
Serve with vermicelli rice or shredded cabbage salad.
Whole Chicken Recipes
I love cooking with whole chicken because there is just so much flavor! Use a whole chicken to make homemade chicken broth, whole chicken noodle soup, crustless chicken pot pie, and Egyptian minced molokhia with roasted chicken.
📋 Recipe
Oven Roasted Spatchcock Lemon Chicken
Ingredients
- 1 whole chicken 3 to 4 lbs in size
- 4 potatoes golden, medium sized
- 2 tablespoon olive oil
- 6 garlic cloves mashed or pressed using a garlic press
- 1 sprig fresh rosemary, chopped substitute dried rosemary
- 1 sprig fresh oregano, chopped substitute dried oregano
- 1 large lemon
- salt to taste
Instructions
- Heat the oven to 325℉ (162℃). If using a convection oven, heat the oven to 300℉ (150℃) convection baking with a fan.
- Make the marinade. Add olive oil, lemon juice, chopped rosemary, chopped oregano, and crushed (or mashed) garlic to a small bowl. Mix
- Slice potatoes into ¼" thick circles. Place parchment paper in the baking pan. Layer sliced potatoes. Add some salt on top of the potatoes.
- Spatchcock the chicken. Using kitchen shears or a butcher's knife, cut on either side of the spine. Once the spine is removed, place the chicken breast side up on top of the sliced potatoes. Tuck the chicken wings behind the chicken.
- Bake the spatchcock chicken for about 2 to 2¼ hours at 325℉ (162℃) uncovered.
Notes
- Ovens are different. Adjust the cook time to your oven. The chicken is done roasting once the skin is dark golden and the meat is tender.
- Place the baking pan in the middle of the oven for a nice, even bake.
- Ingredient notes:
- Substitute butter for olive oil.
- Use fresh herbs or dried herbs. I prefer combinations of rosemary, oregano, and thyme.
- Add other vegetables to the baking pan, like Brussels sprouts, green beans, or carrots.
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