Lemon Roasted Spatchcock Chicken

Step 1 of 3

Preheat the oven to 400°. Using poultry shears, cut along each side of the chicken1 backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil2 tablespoons, oregano1 tablespoon, thyme1 tablespoon, lemon1 zest, juice and rosemary2 teaspoons. Generously season with salt and pepper.

You’ll need

  • 14-pound whole chicken
  • 2 tablespoonsolive oil
  • 1 tablespoondried oregano
  • 1 tablespoondried thyme
  • 1lemon
  • 2 teaspoonschopped rosemary
  • Kosher salt and freshly ground black pepper