Spatchcock Roast Chicken with Lemon and Thyme
In short: A whole chicken flattened and roasted at high heat with lemon, garlic and thyme butter. Crisp skin, juicy meat and only 50 minutes in the oven. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Removing the backbone and pressing a chicken flat, known as spatchcocking, makes it cook evenly and fast. A 1.6 kg bird roasts in about 45 minutes instead of 90, and all the skin sits flat against the heat, so it browns and crisps. A lemon and thyme butter rubbed under the skin seasons the breast, while the pan juices make a quick sauce. It is a Sunday-style roast that fits into a weeknight.
Instructions
- Heat the oven to 230°C (450°F). Place the chicken breast side down and use kitchen scissors to cut along both sides of the backbone. Discard the backbone or save it for stock.
- Flip the bird over and press hard on the breastbone until it flattens. Tuck the wing tips behind the breasts.
- Pat the skin very dry. Mash the butter with the garlic, thyme, lemon zest, 1 teaspoon of the salt and the pepper.
- Loosen the skin over the breasts and thighs with your fingers and push about two-thirds of the butter under it. Rub the rest and the oil over the outside, then season with the remaining salt.
- Place the chicken skin side up in a large roasting pan or oven-safe skillet, with the lemon halves cut side down. Scatter the potatoes around, if using.
- Roast for 40 to 50 minutes, until the skin is deep golden and a thermometer in the thickest part of the thigh reads at least 74°C (165°F).
- Rest the chicken on a board for 10 minutes. Squeeze the roasted lemons into the pan, add the stock and scrape up the browned bits over low heat for 2 minutes. Carve and serve with the pan sauce.
Tips
- Ask the butcher to spatchcock the chicken if you do not have strong kitchen scissors. Keep the backbone to simmer into stock.
- Salting the chicken a day ahead, uncovered in the fridge, gives drier skin and better seasoned meat. Use only a pinch of salt in the butter if you do this.
Questions and answers
How long does a spatchcock chicken take to roast?
A 1.6 kg (3.5 lb) bird takes 40 to 50 minutes at 230°C (450°F). Always check that the thickest part of the thigh reaches 74°C (165°F).
What can I do with leftover roast chicken?
Shred the meat for salads, sandwiches, wraps or soup. Simmer the carcass with an onion and a carrot for a quick stock.
Can I spatchcock a chicken for the grill?
Yes, the flat shape suits grilling well. Cook it skin side up over indirect heat with the lid closed for 40 to 50 minutes.
How long does it take to make Spatchcock Roast Chicken with Lemon and Thyme?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Spatchcock Roast Chicken with Lemon and Thyme?
About 520 kcal per serving, with 52 g of protein, 2 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 2 g |
| Fat | 33 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
