Lemon Pepper Spatchcock Chicken

Lemon Pepper Spatchcock Chicken is so good and so easy to make!

Sometimes you just need a roasted chicken. I love that Costco is selling the whole chickens again. My kids all love a good chicken to eat.

This is the other thing other than chicken nuggets that Sawyer will eat. Love that boy but he is so picky! This was really good and super juicy! I like how this helps the chicken cook quickly and evenly!

HOW DO YOU SPATCHCOCK A CHICKEN?

Preheat the oven to 400 degrees. Line a large rimmed baking sheet with foil.Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone.
Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
Combine spices in a small bowl. Stir in oil. Run your fingers under chicken skin and rub spices under skin.
Bake the chicken at 400F for 40-45 minutes, until the internal temperature reaches 165F.
At the half way point of cooking, brush the skin of the chicken with the juices in the pan. It makes such a difference in the flavor & crisp of the skin.

Lemon Pepper Spatchcock Chicken

Ingredients

Whole raw chicken
2 tablespoons minced garlic
1 stick of butter, room temperature
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper

Lemon Pepper Spatchcock Chicken

Directions

Preheat oven to 400F.
Pat your whole chicken dry and place on a cutting board breast side down.
Use a very sharp knife or kitchen scissors, and cut along both sides of the backbone until you can remove it.
Flip the chicken over and press it down flat pushing to break the wishbone with your palms.
Transfer the chicken to a lined baking sheet pan.
Mix together the butter, garlic, lemon juice, salt and pepper.
Using your hands rub under the skin and on top of the skin.
Bake the chicken at 400F for 40-45 minutes, until the internal temperature reaches 165F.
At the half way point of cooking, brush the skin of the chicken with the juices in the pan. It makes such a difference in the flavor & crisp of the skin.

Did you try our Lemon Pepper Spatchcock Chicken? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

Lemon Pepper Spatchcock Chicken

How do you reheat Spatchcock chicken?

The best options are the microwave and the oven. The oven is a little better, because in my experience, the microwave reheats meat on the bone less evenly. If doing the microwave, heat in 30-second intervals at 70% power, until warmed through. If reheating in the oven, cook at 300F for 15 minutes, until warmed through.

How long can leftover chicken keep in the fridge?

The United States Department of Agriculture (USDA) says that cooked chicken can last three to four days in the refrigerator, if stored at 40°F or less. 1 And that goes for any type of cooked chicken—store-bought, homemade, or restaurant leftovers

Can you freeze cooked chicken after 3 days?

You can keep cooked chicken in the refrigerator three to four days or freeze it within that length of time. If kept frozen continuously, it will be safe indefinitely. Chicken may be frozen in its original packaging or repackaged.

How do you add flavor to leftover chicken?

Just because the chicken is already cooked doesn’t mean it can’t benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.

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2 thoughts on “Easy Lemon Pepper Spatchcock Chicken”

It looks really amazing, I like to try such recipes, I spend time cooking whenever I get the chance, it makes me feel good, of course, I like eating as much as cooking.