For anyone who loves poultry, a golden-brown, perfectly roasted chicken is hard to beat. I look for crispy, seasoned skin and very moist, tender meat. Over the years I’ve refined my approach, and spatchcocking (butterflying) the bird has made the biggest difference: it helps the chicken cook evenly and shortens the oven time.

Butterflying sounds technical but is easy with a sharp knife or kitchen shears. Place the chicken breast-side down, cut along one side of the backbone, then along the other and remove the backbone. Turn the bird over, breast-side up, and press down on the breastbone to flatten the chicken. This creates a wide, even surface so the thighs and breasts finish at the same time.

Once the chicken is flattened I rub it with olive oil, squeeze lemon juice over it, and work in fresh herbs and seasonings. You can vary the aromatics and spices to suit your taste. I usually marinate the seasoned bird for at least one hour and up to six hours before roasting or grilling.

The chicken, butterflied and flavored.

The chicken, roasted golden brown.

The chicken cut into pieces and served with lemon wedges.

Buon Appetito!
Deborah Mele

Roasted Spatchcock Chicken

Yield:
Serves 4

Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
1 hour 10 minutes

Moist and tender, golden-brown roasted chicken with lemon and rosemary.

Ingredients

• 1 (4 pound) chicken, butterflied (see instructions above)
• Zest and juice from 2 lemons
• 3 tablespoons olive oil
• 1 garlic clove, peeled and minced
• 3 tablespoons fresh rosemary, chopped
• 1 tablespoon cracked black pepper
• 1 teaspoon hot red pepper flakes
• Coarse sea salt, to taste
• 1 tablespoon dried oregano
• 1/2 cup white wine

Instructions

1. Place the butterflied chicken in a heavy roasting dish.
2. Rub the chicken with olive oil, then season with cracked black pepper, coarse sea salt, chopped rosemary, minced garlic, lemon zest, red pepper flakes, and dried oregano.
3. Drizzle the lemon juice over the chicken. Refrigerate for at least one hour or up to six to allow the flavors to penetrate.
4. Preheat the oven to 425°F (220°C).
5. Roast the chicken on the upper rack for 20 minutes. Pour the white wine into the pan and baste the chicken with the pan juices.
6. Continue to roast for another 30–35 minutes, basting every 10 minutes, until the skin is golden brown and the internal temperature reaches 165°F (74°C).
7. Remove the chicken from the oven and let it rest for 15 minutes. Cut into pieces and serve, spooning the pan juices over the chicken.

Did you make this recipe?

Please leave a comment or share a photo on Instagram to let me know how it turned out.