Oven Roasted Spatchcock Lemon Chicken

oven roasted whole spatchcock chicken roasted with garlic lemon olive oil and herbs on top of potatoes.

5 from 2 votes

Oven Roasted Spatchcock Lemon Chicken

Spatchcock lemon chicken with sliced potatoes is an easy one-pan meal with falling-off-the-bone chicken and tender, flavorful potatoes. The holy grail of all Mediterranean marinades- lemon juice, crushed garlic, and olive oil is smothered all over the chicken for the best Mediterranean spatchcock roasted chicken ever!

Servings:

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

US Customary - Metric

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.

Nutrition