Spatchcock roasted chicken is a simple technique that flattens the bird for even cooking and maximum browning. This lemon-butter herb version delivers crispy skin, juicy meat, and pan juices for sauce in under an hour.
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Preheat your oven to 400°F (200°C).
In a medium bowl, combine the melted butter, lemon juice, and dried Italian seasoning. Stir to combine.
To spatchcock the chicken, place it breast-side down on a cutting board or in a pan. Using sturdy kitchen shears, cut along both sides of the backbone to remove it.
Flip the chicken over so it is breast-side up. Press down firmly on the breastbone with the heel of your hand until you hear a crack and the chicken lies flat.
Pat the chicken skin dry with paper towels.
Place the flattened chicken in a roasting pan. Pour the butter mixture over the chicken and use a basting brush to ensure it's evenly coated.
Pour the chicken broth into the bottom of the roasting pan, around the chicken.
Roast for about 1 hour. Halfway through cooking (at the 30-minute mark), baste the chicken with the pan juices.
Once the chicken is cooked through and the skin is golden brown, remove it from the oven and let it rest for 10-15 minutes before carving.
Strain the pan juices through a fine-mesh sieve into a gravy boat or serving dish.
Serve the chicken with the pan juices drizzled over the top.
Store leftovers covered in the refrigerator for up to 4 days; reheat gently at 325°F until warm or enjoy cold.
Spatchcock means removing the backbone and flattening the chicken so it cooks evenly and faster. The flattened shape creates more surface area for browning and eliminates cold spots.
A 3-4 lb spatchcocked chicken typically roasts for 35-45 minutes at 425°F until the thickest part of the thigh reaches 165°F internally.
Yes. You can spatchcock the chicken and coat it with the lemon-butter herb mixture up to 24 hours ahead, then refrigerate uncovered or loosely covered to dry the skin for crisper results.
Use 1 tbsp fresh mixed herbs (thyme, rosemary, oregano), or 1 tsp each of dried oregano and thyme plus 1/2 tsp dried basil.
Insert a meat thermometer into the thickest part of the thigh without touching bone—it should read 165°F. The skin should be golden brown and crispy.
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