An easy weeknight spatchcocked and roasted in under an hour with a deep lemony flavor, perfect for a substantial weeknight meal.
I’m all about quick and easy meals. This lemon pepper spatchcock chicken is just that. A whole chicken roasted in under an hour with a deep lemony flavor that everyone will love. The key to this dish is the cut of the bird. Butterflying or spatchcocking a chicken allows for thorough cooking in a fraction of the time.
I gave a little step-by-step tutorial on how to cut a whole chicken a little while ago—you can find that post here. This recipe is so simple that there isn’t much more I need to say about it.
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- 1 whole chicken
- 4 large lemons
- 3 tbsp olive oil
- 2 tsp kosher salt
- 2 tsp black pepper
- Preheat oven to 450 degrees.
- Rinse and thoroughly dry chicken with paper towels. Butterfly or spatchcock chicken according to the tutorial in the link.
Juice 1 of the lemons and slice remaining 3 lemons.
- In a roasting pan, coat the bird with oil, followed by salt and pepper. Turn the chicken flesh side down placing lemon slice underneath and around the bird. Pour lemon juice over chicken.
- Roast uncovered for 45-50 minutes or until temperature reaches 165 degrees.