Lemon Herb Spatchcock Roast Chicken
A whole chicken flattened and roasted at high heat so the skin turns crackly and the meat stays juicy, rubbed with lemon, thyme and rosemary. Dinner in about an hour.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
Flattening the bird makes it cook evenly and fast, with far more crisp skin than a whole roast. For the crispiest skin, leave the seasoned chicken uncovered in the fridge for a few hours or overnight before roasting.
Method
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Heat the oven to 450°F (230°C) with a rack in the middle.
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Place the chicken breast-side down and use kitchen shears to cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone to flatten it.
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Pat the chicken very dry. Mix the salt, pepper, oil, thyme, rosemary and lemon zest, then rub it over the chicken and under the skin of the breasts.
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Toss the potatoes with a drizzle of oil and a pinch of salt on a large rimmed baking sheet. Set the chicken on top, skin-side up, and tuck the lemon halves cut-side down beside it.
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Roast for , until the skin is deep golden and a thermometer in the thickest part of the thigh reads 165°F (74°C).
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Rest for , then carve and squeeze the roasted lemon over the top. Serve with the potatoes and pan juices.
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