Lemon Garlic Thyme Spatchcock Chicken
This spatchcock chicken oven baked is without a doubt the tastiest I've ever eaten. Perfectly juicy, savory, and keto-friendly!
Ingredients
- 1 whole chicken w/o giblets
- 2 tbsp garlic paste or minced garlic
- 3 tbsp olive oil
- ¼ cup melted butter
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tsp thyme, dried
- 1½ tbsp dried rosemary
- Juice of one lemon
- 5 slices of lemon (to place underneath chicken)
Instructions
- Preheat the oven to 375F.
- To spatchcock/butterfly the chicken, remove the giblets and pat dry the chicken. Use a pair of kitchen shears to cut down each side of the backbone from the cavity up to the neck.
- Make a shallow incision cut in the cartilage on the back of the breast bone and use your hands to gently press both sides down to flatten the bird. Cut out the chicken wing end at the joint to prevent burning.
- To season, pat dry before coating with olive oil. In a small bowl, mix melted butter with garlic paste and pour over the chicken. Add salt, pepper, thyme, and rosemary.
- Massage the seasoning mixture into the chicken and underneath the skin. Drizzle freshly squeezed lemon juice over the chicken and place lemon slices underneath before baking.
- Bake for 45 minutes at 375F plus 7 minutes at 425F. Let it rest for 5 minutes before cutting and Enjoy!