Ina Garten Spatchcock Chicken Recipe

This Ina Garten Spatchcock Chicken Recipe is a juicy and crispy recipe, which uses whole chicken and lemon. It’s a classic, foolproof recipe, ready in about 1 hour.

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Ina Garten Spatchcock Chicken Ingredients

• 1 whole chicken (about 4–5 pounds)
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons fresh thyme leaves
• 1 teaspoon lemon zest
• 1 lemon, halved
• 4 sprigs fresh rosemary (optional, for roasting pan)
• 4 cloves garlic, smashed (optional, for roasting pan)

How To Make Ina Garten Spatchcock Chicken Recipe

1. Preheat the oven: Preheat your oven to 425°F (220°C). Place a wire rack over a large sheet pan or set up a roasting pan.
2. Spatchcock the chicken: Using kitchen shears, remove the chicken’s backbone by cutting along both sides. Flip the bird breast-side up and press firmly to flatten it.
3. Season the chicken: Set the flattened chicken on the rack. Rub with olive oil and season with salt, pepper, thyme, and lemon zest.
4. Add aromatics (optional): Scatter rosemary sprigs and smashed garlic cloves around the chicken. Squeeze half of the lemon over the chicken and place the other half in the pan.
5. Roast the chicken: Roast for 40–50 minutes, until the skin is golden and a thermometer in the thigh reads 160–165°F.
6. Rest and serve: Let rest for 10–15 minutes. Carve and serve with pan juices and lemon wedges.

Recipe Tips

• What is spatchcocking?: It means removing the backbone and flattening the chicken for quicker, more even cooking.
• How do I know when the chicken is done?: A meat thermometer should read 160–165°F in the thickest part of the thigh.
• Can I prep the chicken ahead?: Yes, you can spatchcock and season it a day ahead. Keep it refrigerated until ready to roast.
• What if I don’t have fresh herbs?: Dried thyme and rosemary can be used in smaller amounts (about 1/3 of the fresh quantity).
• How do I get extra crispy skin?: Pat the chicken very dry before oiling and roasting.

What To Serve With Spatchcock Chicken

Pair this delicious roasted chicken with classic sides:

• Roasted potatoes or sweet potatoes
• Garlic green beans or asparagus
• Caesar salad
• Crusty bread
• Herbed couscous or rice pilaf

How To Store Spatchcock Chicken

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Carved chicken can be frozen in a sealed container for up to 3 months. Thaw in the fridge before reheating.

Reheat: Warm in a 325°F oven until heated through to preserve crisp skin.

Spatchcock Chicken Nutrition Facts

• Calories: ~400 per serving
• Protein: ~35g
• Carbohydrates: ~2g
• Fat: ~28g
• Saturated Fat: ~7g
• Sodium: ~800mg
• Cholesterol: ~110mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different citrus instead of lemon?
Yes, orange or lime adds a nice twist to the flavor.

Do I need a special tool to spatchcock a chicken?
Kitchen shears work best, but a sharp knife can do the job carefully.

Is spatchcocking better than roasting whole?
It cooks faster and more evenly, with crispier skin.

Can I cook this on the grill instead?
Yes, grill over indirect heat for about 40–50 minutes, turning occasionally.

Try More Recipes:

• Barefoot Contessa Baked Shrimp Scampi Recipe
• Ina Garten Summer Garden Pasta Recipe
• Ina Garten Engagement Roast Chicken Recipe