Spatchcock lemon roast chicken

Spatchcock lemon roast chicken
Yield: 4

Spatchcock lemon roast chicken

Spatchcocking is removing the spine of a bird, then pressing it to make it flat. The benefits of spatchcocking are a faster, more even cooking time, and more surface area, which really maximizes the crisp skin. Roasting the birds on lemon lends a lovely, delicate flavor, but it also cooks thinly sliced lemons in the chicken fat and juices, making the lemons a bonus garnish with a hearty flavour all its own. Place all of this on top of some lightly dressed greens and you’ve got a fast, healthy weeknight dinner with only a few ingredients.


  • 1 chicken
  • 2 lemons, thinly sliced
  • 1 small onion, chopped
  • Salt and pepper
  • Greens, to serve


  1. Set oven at 450 degrees. Using a kitchen sheers, remove the spine from the chicken. Spread the chicken, skin side up, on a cutting board. Gently press down on the breast to flatten. Season the chicken liberally with salt and pepper.
  2. Spread the sliced lemon on the bottom of a cast iron skillet, place the onions in the center of the skillet and place the chicken, skin side up, on top of the onions and lemon. Place in the preheated oven and roast for 40 to 60 minutes depending on the size of the chicken. Check to make sure the internal temperature is 160 degrees before slicing and serving with greens.

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