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Roast Chicken · Spatchcock Lemon Pepper

Spatchcocked Lemon Pepper Chicken

Cutting out the backbone lets a whole chicken lie flat, so it roasts in about 45 minutes with crisp skin everywhere. Bright lemon pepper seasoning keeps it simple.

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Prep
15 min
Cook
45 min
Total
1 hr 10 min
Serves
4
Level
Medium

Ingredients

  • 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

Cook to 165°F inside (check with a thermometer).

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

Tip: Line the sheet pan with foil under the rack for easy cleanup.

Tip: Tuck a few halved small potatoes on the pan around the rack edges for a built-in side.

Tip: Use a separate cutting board for raw poultry, and wash hands, boards and knives in hot soapy water after handling it. Don't rinse raw chicken; it only spreads germs around the sink.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Reheat until hot all the way through (165°F).

Estimated nutrition per serving: 710 calories · protein 58 g · carbohydrates 4 g · fiber 1 g · sugars <1 g · fat 50 g (saturated 14 g) · sodium 1,090 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.