Description
A delicious and juicy roast spatchcock chicken, seasoned with a blend of spices and herbs for maximum flavor.
Ingredients
Scale
- 3 to 4 pounds whole chicken, spatchcocked
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 lemon, zested and juiced
- Fresh herbs (such as rosemary or parsley) for garnish
Instructions
- Preheat your oven to 450°F (232°C).
- Pat the spatchcocked chicken dry with paper towels.
- In a small bowl, mix together the olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, lemon zest, and lemon juice.
- Rub the spice mixture all over the chicken, making sure to get under the skin for maximum flavor.
- Place the chicken skin-side up on a baking sheet or in a roasting pan.
- Roast in the preheated oven for 45 to 55 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- Let the chicken rest for 10 minutes before carving.
- Garnish with fresh herbs before serving.
Notes
- For a crispy skin, broil the chicken for the last 2-3 minutes of cooking.
- Try adding your favorite spices or herbs to the rub for a personalized flavor profile, such as Italian seasoning or cayenne pepper for heat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg