Lemon Garlic Roasted Spatchcock Chicken

Lemon Garlic Roasted Spatchcock Chicken

Looking for a holiday dinner that’s as easy as it is delicious? This Lemon Garlic Roasted Spatchcock Chicken is the perfect centerpiece for your festive feast. With its crispy, golden skin and juicy, tender meat, it brings a touch of elegance to any table while keeping the cooking process simple and stress-free. 

Yield: 4-6 Servings

Ingredients

  • 1 whole chicken (about 4-5 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves, chopped
  • 2 lemons, halved
  • 1 whole garlic bulb, halved horizontally
  • 1 tablespoon honey (optional)
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • Fresh herbs for garnish (optional)

Instructions

  1. Prepare the Chicken: Begin by spatchcocking the chicken. This is done by removing the backbone using kitchen shears or a sharp knife. Once the backbone is removed, press down on the breastbone to flatten the chicken. Pat the chicken dry with paper towels.
  2. Season the Chicken:Rub the chicken with olive oil, salt, and pepper. Sprinkle the minced garlic, fresh thyme, and rosemary all over the chicken, ensuring it’s evenly coated. Squeeze the juice from one lemon half over the chicken and place both lemon halves and the halved garlic bulb inside the chicken cavity.
  3. Preheat the Oven: Preheat your oven to 425°F (220°C).
  4. Roast the Chicken: Place the seasoned chicken on a roasting rack in a baking sheet or roasting pan, skin-side up. Roast in the preheated oven for about 45-50 minutes, or until the skin is golden and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Halfway through the roasting time, baste the chicken with the pan juices to help develop a crispy, golden skin.
  5. Make the Lemon Garlic Glaze: While the chicken is roasting, in a small bowl, whisk together the honey, Dijon mustard, balsamic vinegar, and the juice of the second lemon half. Set aside.
  6. Glaze the Chicken: When the chicken is done roasting, remove it from the oven and let it rest for 10 minutes before carving. Drizzle the lemon garlic glaze over the chicken before serving, and garnish with fresh herbs if desired.
  7. Serve: Carve the chicken into pieces, serve with your favorite holiday sides, and Advent "Day 16" wine and enjoy the bright, garlicky goodness of this holiday-worthy dish. 

Tips & Tricks

  • Spatchcocking the Chicken: Spatchcocking (or butterflying) a chicken helps it cook more evenly and quickly, ensuring the meat stays juicy while the skin crisps up beautifully.
  • Flavor Variations: For an added depth of flavor, you can marinate the chicken in the garlic and lemon mixture for a few hours before roasting. You can also substitute the honey with maple syrup for a sweeter glaze.

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