Lemon & Herb Spatchcock Roast Chicken

Ingredients

• 1 x 1.6–1.8kg whole chicken, preferably free-range
• 80g (5½ tbsp) unsalted butter, at room temperature
• 4 cloves garlic, finely minced to a paste with ½ tsp salt
• 1 large lemon, zested (juice reserved)
• 2 tbsp fresh rosemary leaves, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1½ tsp fine sea salt (for seasoning)
• ½ tsp freshly cracked black pepper
• 1 tbsp (15ml) extra virgin olive oil

Smart Substitutions

• ↔Use bone-in, skin-on chicken pieces (thighs and drumsticks) if spatchcocking feels intimidating — same technique, same result, easier to execute
• ↔Replace the herb butter with a miso-lemon mixture (2 tbsp white miso + 1 tbsp softened butter + lemon zest) for an umami-rich Japanese-inspired variation

How to Cook

1. 1

   Place chicken breast-side down. Using sharp kitchen scissors, cut firmly along both sides of the backbone and remove it entirely. Flip the chicken breast-side up. Press firmly down on the breastbone with the heel of your hand until you hear a crack and the bird lies flat. Pat the skin completely dry with paper towels. Allow to air-dry uncovered in the fridge for at least 30 minutes (up to overnight).

   30 min

   The air-drying step is the single most important factor for crackling-crisp skin. Moisture is the enemy of crispiness — surface water turns to steam in the oven, which makes skin rubbery.

2. 2

   Preheat oven to 220°C (425°F) fan. Mix softened butter, garlic paste, lemon zest, rosemary, thyme, and parsley in a bowl. Season with pepper. Gently slide your fingers under the skin of the breasts and thighs, separating it from the meat without tearing. Push the herb butter under the skin and smooth it out evenly with your fingers from the outside. Drizzle skin with olive oil and season all over with salt.

   10 min

   Butter under the skin bastes the meat from the inside as it melts during roasting — this is the key to incredibly moist breast meat, which tends to dry out before the thighs are done.

3. 3

   Place chicken skin-side up on a roasting rack set inside a roasting tin (or on a heavy cast-iron pan). Roast at 220°C for 45–55 minutes until the skin is deep golden brown and crackling, and the thigh reaches 75°C (165°F) on an instant-read thermometer.

   50 min

   A roasting rack is important — elevating the chicken allows hot air to circulate underneath and crisps the underside of the skin. Without it, the bottom skin steams in the released juices.

4. 4

   Transfer the chicken to a carving board. Squeeze the reserved lemon juice over the top. Tent loosely with foil and rest. Carve into pieces by cutting through the joints. Pour any collected resting juices over the carved pieces.

   15 min

   The resting period is when the muscle fibres relax and the juices redistribute back through the meat. Cutting immediately loses up to 30% of the juices onto the board.