Roasted Lemon Garlic Butter Spatchcock Chicken – Get ready to tantalize your taste buds with this mouthwatering recipe for Roasted Lemon Garlic Butter Spatchcock Chicken. This dish combines succulent chicken with zesty flavors and a crispy skin that will leave you craving more. With a simple yet flavorful sauce to complement the juicy meat, this recipe is sure to impress your family and friends. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is a must-try for anyone looking to elevate their poultry game.
In our household, the Roasted Lemon Garlic Butter Spatchcock Chicken has become an absolute favorite. I still remember the first time I prepared it for my husband and little family—the aroma that filled our home was simply irresistible. As the chicken sizzled in the cast-iron skillet, the tantalizing scent of garlic and lemon wafted through the air, drawing everyone into the kitchen. We gathered around the table, eagerly waiting for the chicken to finish roasting, and when we finally took our first bite, it was pure bliss. The tender, juicy meat paired with the crispy, golden skin and the delightful burst of flavors from the lemon, garlic, and butter—it was a culinary masterpiece that won over our hearts. Since then, this recipe has become a cherished tradition, a dish that brings us together and creates lasting memories around the dinner table.
Why This Recipe Rocks: Irresistible Roasted Lemon Garlic Butter Spatchcock Chicken
- Succulent Chicken: This recipe starts with a whole chicken that is spatchcocked, resulting in even cooking and juicy meat in every bite.
- Crispy Skin: The combination of high heat and the cast-iron skillet ensures a crispy and golden skin that adds a delightful crunch to each mouthful.
- Zesty Flavor Explosion: The marriage of garlic, lemon, and butter creates a burst of tangy and savory flavors that elevate the chicken to new heights.
- Quick and Easy: With straightforward preparation and cooking methods, this recipe is perfect for both seasoned cooks and beginners alike.
- Versatility: The Roasted Lemon Garlic Butter Spatchcock Chicken is a versatile dish that can be enjoyed on its own, paired with sides, or even used in sandwiches and salads.
Ingredients:
- 1 whole chicken, approximately 3½ lbs. (1.75 kg), patted dry
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- ¼ cup dry white wine
- ¼ cup fresh lemon juice
- 2 tablespoons unsalted butter, cut into pieces
- ¼ cup chopped parsley
- 1 tablespoon chopped fresh rosemary
Directions:
Preheat your oven to 400°F (200°C).
Place the chicken on a work surface and remove the wing tips. Flip the chicken breast side down and cut along both sides of the backbone to remove it. Open up the chicken and cut a shallow line along either side of the breastbone with the tip of a knife, removing the cartilage. Flip the chicken skin side up and press down vigorously on the center of the breast to flatten it. Alternatively, you can use a butterflied chicken purchased from the grocery store.
Heat a large cast-iron skillet over medium heat. Pat the chicken dry with paper towels and season generously with salt and pepper. Add the olive oil to the skillet and arrange the chicken skin side down. Cover the bottom of a smaller cast-iron skillet or pot with foil and place it over the chicken to weigh it down and keep it flat in the pan.
Cook until the skin is golden brown and crisp, approximately 15–18 minutes. Remove the top skillet and flip the chicken skin side up. Transfer the skillet to the preheated oven and roast until the chicken is cooked through, about 15-20 minutes. An instant-read thermometer inserted into the thickest part of the breast should read 160°F (70ºC). Remove the skillet from the oven and transfer the chicken, skin side up, to a plate to rest for a couple of minutes while you prepare the sauce.
Place the same skillet over medium-low heat and add the minced garlic and crushed red pepper flakes. Cook, stirring often, until the garlic is softened and fragrant, about 1 minute. Add the white wine and lemon juice, swirling the skillet to emulsify the flavors. Reduce the heat to low and add the butter. Cook, swirling to combine, until the butter is melted. Pour in the cooking juices that have pooled under the chicken on the plate. Allow the sauce to reduce slightly until thickened, about 2 to 3 minutes, then mix in the chopped parsley and rosemary. Return the chicken to the skillet for serving. To serve, slice the chicken down through the breast into 2 pieces and remove the leg and thigh from each half. Indulge in the deliciousness!
Notes:
- If you prefer a spicier kick, feel free to adjust the amount of crushed red pepper flakes to your liking.
- To ensure a crispy skin, make sure to pat the chicken dry before seasoning it.
- You can pair this dish with roasted vegetables, a fresh salad, or even some buttery mashed potatoes for a complete and satisfying meal.
In conclusion, the Roasted Lemon Garlic Butter Spatchcock Chicken is a recipe that delivers exceptional flavors and a memorable dining experience. From the crispy skin to the juicy and tender meat, every bite is a delightful combination of zesty lemon, aromatic garlic, and rich butter. This dish is not only visually appealing but also easy to prepare, making it perfect for both weeknight dinners and special occasions. Whether you’re looking to impress your loved ones or simply indulge in a flavorful chicken dish, this recipe is sure to become a favorite in your household, just as it has in mine. So, go ahead and give it a try—your taste buds will thank you, and your family and friends will be asking for seconds!
FAQ
Can I use boneless chicken for this recipe?
While the bone-in chicken provides more flavor and juiciness, you can use boneless chicken breasts or thighs if desired. Adjust the cooking time accordingly to ensure they are cooked through.
Can I substitute the dry white wine?
If you prefer not to use wine, you can substitute it with chicken broth or even apple cider for a slightly different flavor profile.
How do I know when the chicken is cooked through?
Use an instant-read thermometer inserted into the thickest part of the breast. It should read 160°F (70ºC) for perfectly cooked chicken.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce ahead of time and reheat it gently on the stovetop when ready to serve. Just make sure to adjust the consistency if needed by adding a splash of chicken broth or lemon juice.
What other herbs can I use in the sauce?
Feel free to experiment with your favorite herbs! Thyme, sage, or even tarragon would work well alongside the rosemary and parsley.
Roasted Lemon Garlic Butter Spatchcock Chicken
Ingredients
- 1 whole chicken approximately 3½ lbs. (1.75 kg), patted dry
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 3 garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- ¼ cup dry white wine
- ¼ cup fresh lemon juice
- 2 tablespoons unsalted butter cut into pieces
- ¼ cup chopped parsley
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat your oven to 400°F (200°C).
- Place the chicken on a work surface and remove the wing tips. Flip the chicken breast side down and cut along both sides of the backbone to remove it. Open up the chicken and cut a shallow line along either side of the breastbone with the tip of a knife, removing the cartilage. Flip the chicken skin side up and press down vigorously on the center of the breast to flatten it. Alternatively, you can use a butterflied chicken purchased from the grocery store.
- Heat a large cast-iron skillet over medium heat. Pat the chicken dry with paper towels and season generously with salt and pepper. Add the olive oil to the skillet and arrange the chicken skin side down. Cover the bottom of a smaller cast-iron skillet or pot with foil and place it over the chicken to weigh it down and keep it flat in the pan.
- Cook until the skin is golden brown and crisp, approximately 15–18 minutes. Remove the top skillet and flip the chicken skin side up. Transfer the skillet to the preheated oven and roast until the chicken is cooked through, about 15-20 minutes. An instant-read thermometer inserted into the thickest part of the breast should read 160°F (70ºC). Remove the skillet from the oven and transfer the chicken, skin side up, to a plate to rest for a couple of minutes while you prepare the sauce.
- Place the same skillet over medium-low heat and add the minced garlic and crushed red pepper flakes. Cook, stirring often, until the garlic is softened and fragrant, about 1 minute. Add the white wine and lemon juice, swirling the skillet to emulsify the flavors. Reduce the heat to low and add the butter. Cook, swirling to combine, until the butter is melted. Pour in the cooking juices that have pooled under the chicken on the plate. Allow the sauce to reduce slightly until thickened, about 2 to 3 minutes, then mix in the chopped parsley and rosemary. Return the chicken to the skillet for serving. To serve, slice the chicken down through the breast into 2 pieces and remove the leg and thigh from each half. Indulge in the deliciousness!
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