Spatchcocked Chicken with Lemon and Thyme


A perfectly roasted chicken with fresh herbs, bright acidity and crispy skin is hard to beat. Try this recipe using a spatchcocked chicken for a perfectly cooked bird every time.

Spatchcocked Chicken with Lemon and Thyme
Yield: 1 whole chicken; serves 2

1, 3 to 4 pound whole chicken, spatchcocked
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 lemon, thinly sliced
8 sprigs of fresh thyme
2 tablespoons unsalted butter

1) Preheat an oven to 375 degrees F.

2) Preheat the oil in a large sauté pan over high heat and season both sides of the chicken generously with salt and pepper (about 2 teaspoons of salt and a few grinds of black pepper). Once hot, add the chicken to the pan breast-side-down, and cook until the skin is crispy and golden brown, about 8 minutes.

3) Line a quarter sheet tray with the sliced lemon and fresh thyme. Lay the chicken breast-side-up on the sheet tray and dollop the skin with nobs of butter. Roast the chicken in the oven until the skin is a deep brown and the internal temperature reads 160 degrees F, 20 to 25 minutes.

4) Let the chicken rest for 10 minutes on the baking sheet so the juices stay within the meat. Quarter the chicken, plating one breast with one thigh. Serve with the pan drippings spooned over the top.