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Roast Chicken · Spatchcock Lemon Pepper

Spatchcocked Lemon Pepper Chicken

4

Hands-free cooking

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Before you start

Gather your ingredients

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

Step 1 of 11

Heat the oven to 450°F. Set a wire rack inside a rimmed sheet pan.

450°F

Step 2 of 11

Set the chicken breast side down on a cutting board with the neck end away from you.

Step 3 of 11

Cut along both sides of the backbone with kitchen shears and lift it out. Save it in the freezer for broth.

Step 4 of 11

Flip the chicken breast side up, spread the legs out and press firmly on the breastbone with the heel of your hand until it cracks and the bird lies flat.

Step 5 of 11

Pat the chicken very dry with paper towels.

Step 6 of 11

Stir the lemon zest, salt, pepper, garlic powder and onion powder together in a small bowl.

Step 7 of 11

Rub the oil all over the chicken, then sprinkle the seasoning evenly over both sides.

Step 8 of 11

Lay the chicken skin side up on the rack and tuck the wing tips under the breast.

Step 9 of 11

Roast (how to roast) Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoid
until the skin is browned and a thermometer reads 165°F (74°C) in the thickest part of the breast and thigh. Start checking at 35 minutes.

165°F

Step 10 of 11

Let the chicken rest on the rack before cutting it.

Step 11 of 11

Cut the chicken into pieces and squeeze the lemon wedges over the top.

All done

Enjoy!

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Ingredients

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic