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Spatchcocked Lemon Pepper Chicken

Ingredients · Serves 4 · Prep 15 min · Total 1 hr 10 min

  • 1 whole chicken, 4 to 5 lb, giblets removed
  • 1 tbsp olive oil
  • 2 lemons, zested, then cut into wedges
  • 2 tsp kosher salt
  • 1 ½ tsp black pepper, coarsely ground
  • 1 tsp garlic powder
  • ½ tsp onion powder
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Spatchcocked Lemon Pepper Chicken

Steps

  1. Heat the oven to 450°F. Set a wire rack inside a rimmed sheet pan.
  2. Set the chicken breast side down on a cutting board with the neck end away from you.
  3. Cut along both sides of the backbone with kitchen shears and lift it out. Save it in the freezer for broth.
  4. 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.
  5. Pat the chicken very dry with paper towels.
  6. Stir the lemon zest, salt, pepper, garlic powder and onion powder together in a small bowl.
  7. Rub the oil all over the chicken, then sprinkle the seasoning evenly over both sides.
  8. Lay the chicken skin side up on the rack and tuck the wing tips under the breast.
  9. Roast 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.
  10. Let the chicken rest on the rack before cutting it.
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Spatchcocked Lemon Pepper Chicken

Steps, continued

  1. Cut the chicken into pieces and squeeze the lemon wedges over the top.
  2. Cook to 165°F inside (check with a thermometer).