Step 1

Use paper towel to pat chicken very dry. Place breast-side down on a large plastic cutting board. Using very sharp kitchen shears, carefully snip along each side of the backbone, until completely detached. With the breast side of the chicken still facing down, use your hands to gently stretch open the rib cavity of the chicken. Place the heel of your knife at the center of the wishbone. Tap the spine of the knife with a rolling pin, until the wishbone snaps and the breastplate cracks. Flip the chicken so it lays flat, breast side facing up – you just spatchcocked a chicken! For step-by-step photos & more tips & tricks, be sure to check out PWWB’s How to Spatchcock a Chicken tutorial post.

Step 2

Optional: Chill the chicken, uncovered: Transfer the spatchcocked chicken to a small rimmed baking sheet. Place in the refrigerator to chill, uncovered, for up to 1 day.

Step 3

to 450 degrees F, ensuring a rack is positioned in the center of the oven. Pull the spatchcocked chicken from the refrigerator to give it a chance to warm to room temperature for more even roasting – the surface of the chicken should be pretty dry to the touch, if not, pat it down with some paper towel. Gather & prep ingredients according to Ingredients List, above.

Step 4

Add all listed lemon herb butter ingredients to a medium bowl. Season with 1 teaspoon kosher salt & ground black pepper as desired. Mix to combine well. Set aside for immediate use, or store in an airtight container in the refrigerator for up to 1 week.

Step 5

This is easiest when the butter is very soft, nearly melted, so feel free to pop the lemon herb butter in the microwave for 10-15 seconds to soften it up nicely. Use your hands to spread the prepared lemon herb butter between the chicken skin & meat: use your hand to grab some of the herb butter, then gently work your hand under the skin over the breast, sweeping from side to side, rubbing the herb butter directly on the breast meat. Use the same technique to season the chicken legs by working your hand down the side of the chicken into the thigh and leg area. Be careful not to tear or remove the skin from the chicken. Buttering the chicken meat directly helps keep it juicy & flavorful. If you have any leftover lemon herb butter, rub it across the surface of the spatchcock chicken. Set aside.

Step 6

Place the baby potatoes, sliced onion, & quartered lemon in an oven-safe skillet or braiser. Lightly drizzle with olive oil, then season liberally with 2 teaspoons kosher salt & ground black pepper as desired. Toss to coat. Place the buttered spatchcock chicken over the potatoes (skin side facing up). Lightly drizzle the surface of the spatchcock chicken with olive oil, then season liberally with 1 teaspoon kosher salt & ground black pepper as desired.

Step 7

Transfer the skillet or braiser to the oven, immediately reducing the oven temperature to 425 degrees F. Roast for 1 hour – 1 hour 10 minutes, rotating the chicken every 20 minutes to promote even roasting & browning. Pull the chicken from the oven once an instant-read thermometer, inserted in the thickest part of the breast & thigh, registers an internal temperature of 160 degrees F.

Step 8

Remove the roasted spatchcock chicken over potatoes from the oven & carefully tent with foil. Set aside to rest at room temperature for 10-15 minutes before carving. As the chicken rests, its juices will redistribute throughout the meat & its internal temperature will continue to rise to a safe 165 degrees F. From there, carefully transfer the chicken to a cutting board to carve as desired. Discard the spent roasted lemons, using tongs to carefully squeeze any remaining juice over the roasted potatoes & onions. Serve the lemon roasted spatchcock chicken with the potatoes, onions, & any lemon herb chicken drippings in the skillet. Enjoy!