Herb Roasted Spatchcock Chicken

• 1 whole chicken, spatchcocked
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 4 cloves garlic, minced
• 1 lemon, halved
• Fresh parsley, chopped (for garnish)
• Fresh thyme sprigs (for garnish)

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a small bowl, mix olive oil, salt, pepper, thyme, rosemary, paprika, and garlic.
3. 3 Rub the herb mixture all over the chicken, inside and out.
4. 4 Place chicken skin-side up on a roasting pan or baking sheet.
5. 5 Stuff lemon halves inside the chicken cavity.
6. 6 Roast in the oven for about 60 minutes, or until the internal temperature reaches 165°F.
7. 7 Remove from oven and let rest for 10 minutes before carving.
8. 8 Garnish with fresh parsley and thyme sprigs before serving.

Nutrition

Tips

• For extra crispy skin, you can start the chicken under the broiler for 2-3 minutes at the end, watching closely to avoid burning.
• The pan drippings make an excellent base for gravy if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain moisture.

Serving Suggestions

• Serve with roasted vegetables and a fresh green salad.
• Pairs well with a crisp Chardonnay or a hoppy IPA.

FAQ