🍋 Lemon Thyme Spatchcock Chicken
This Lemon Thyme Spatchcock Chicken is the best way to cook a whole chicken. Butterflied for even cooking, it roasts up with ultra-crispy skin, juicy meat, and bright citrus-herb flavor. An easy oven-roasted chicken recipe perfect for weeknight dinners or entertaining.
- Prep Time: 15
- Cook Time: 1 HOUR
- Total Time: 1 hour 15 minutes
- Yield: 4-6 SERVINGS 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
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1 whole chicken (5–6 pounds), spatchcocked
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3 garlic cloves, minced
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1½ large lemons, zested and juiced (about 6 tablespoons juice)
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3 tablespoons extra-virgin olive oil
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2 teaspoons fresh thyme, finely chopped
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3–4 sprigs fresh thyme
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1½ teaspoons kosher salt
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1 teaspoon freshly ground black pepper
Instructions
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Preheat oven to 425°F. Line a rimmed baking sheet with parchment or foil.
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In a small bowl, whisk together garlic, lemon zest, lemon juice, olive oil, chopped thyme, salt, and pepper.
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Pat the spatchcocked chicken dry and place skin-side up on the prepared baking sheet.
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Gently loosen the skin and rub half of the lemon-thyme mixture underneath. Brush the remaining mixture over the outside of the chicken.
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Scatter thyme sprigs around the pan.
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Roast uncovered for 45–55 minutes, until the skin is deeply golden and the internal temperature reaches 165°F in the thickest part of the thigh.
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Remove from oven and let rest 10 minutes before carving.
Notes
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Spatchcocking helps the chicken cook faster and more evenly with crispier skin.
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For extra-crispy skin, let the chicken air-dry uncovered in the fridge for 4–12 hours before roasting.
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This recipe pairs well with roasted vegetables, potatoes, or a simple green salad.