Herb Roasted Spatchcock Chicken

6 servings
1 hr

Delicious and easy to make, this herb roasted spatchcock chicken recipe is a family favorite. Seasoned with lemon and fresh herbs, this oven-roasted butterflied chicken is succulent, juicy, and full of flavor.

My mama is an excellent cook! I learned from her the trade of making something out of nothing, and for a while, even supplemented my income with it. One of her best meals (and my favorites!) is this simple crispy spatchcock roast chicken with lemon and herbs, and I'm so excited to share it with you!

Mama's meals are always the best, no matter how old or how good of a cook you are!For more poultry recipes, be sure to check out my Sheet Pan Mediterranean Herb Chicken and Colombian Chicken Stew.


  • Easy to prep: A delicious roast chicken doesn't take long to prep, so it's great option if you don't have hours to spend in the kitchen,
  • Simple ingredients: I love this dish because of it's simplicity. Just a few basic ingredients and you have one tasty dinner on your hands.
  • Gluten and dairy-free: A great recipe for those with dietary restrictions.

You can ask your butcher to spatchcock your poultry for you, but it's easy to do yourself.

Herb Roasted Spatchcock Chicken
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • ▢ 1 spatchcock chicken (you can also use 3-4 pounds of chicken parts or a whole bird)
  • ▢ 1 handful fresh sage, thyme, and rosemary
  • ▢ 2 lemons one juiced and one sliced
  • ▢ 2 tablespoons olive oil
  • ▢ Salt and freshly ground black pepper

Preheat oven to 400 degrees Fahrenheit.
Rinse the bird and pat dry with paper towels.
Spatchcock it, then coat it with olive oil using your hands. Set it in a roasting pan, skin side up.
Squeeze the juice of one lemon over the bird; season with salt and pepper. Scatter with herb twigs and lemon slices.
Roast for about 45, depending on size, or until juices run clear. Let sit for 10-15 minutes before carving.
  • Allow the chicken to come up to room temperature before roasting it. This will help it to cook evenly through. I like to take it out of the fridge 30 minutes to an hour before I'm ready to cook it.
  • Ensure that the chicken is covered all over with the oil, so it browns and crisps. I like to use my hands to do this to make sure it's fully coated.
  • Use an instant-read thermometer to check that your bird is fully cooked through. An inserted thermometer in the chicken's thickest part (not touching bone) should register at 165F.
  • Let it rest for 15 minutes before carving. This allows the juices to redistribute.
  • See the step-by-step tutorial for how to spatchcock the poultry is on the blog.
All that's Jas
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  • Sloane Sloane on Nov 17, 2020

    Forgive me, but what is spatchcock chicken?

    • All that's Jas All that's Jas on Nov 17, 2020

      Hi Sloane, it is butterflied chicken - when you cut out the spine so that chicken is flat. It cooks faster and more even that way. You can see step-by-step photos on the blog (link is included above). :)

  • Mam11198804 Mam11198804 on Dec 18, 2021

    why is rinsing the bird necessary - major germ spreader?

    • All that's Jas All that's Jas on Dec 22, 2021

      It's a preference. I always rinse my chicken and then pat it dry. I do it to remove the residue from fats and slimy chicken “juices” that gross me out but it also makes for extra crispy skin. Either way, you still have to handle the bird and its juices from the package to the pan. I don't see the risk being any higher my way, I'm still alive. 😉 I do sanitize my sink and counters after every cooking, no matter what meat I use. 😊