Experience the delightful flavors of this spatchcock chicken recipe, where juicy poultry meets a zesty, aromatic marinade. Start by preparing a blend of olive oil, minced garlic, lemon zest, and juice, infused with rosemary, thyme, paprika, salt, and black pepper. The marinade envelops the chicken, enhancing its taste from the outside in.
After marinating, the chicken is roasted to perfection, with lemon slices adding an extra touch of freshness. The oven’s heat transforms the chicken into a golden masterpiece, ensuring every bite is tender and flavorful.
Serve this succulent chicken garnished with freshly chopped parsley alongside your favorite sides, such as roasted vegetables, salad, or garlic bread, making it a meal that’s both satisfying and sumptuous.
Ingredients:
- 1 whole chicken (about 4 lbs), spatchcocked (backbone removed)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 large lemon, sliced into rounds
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Marinade:
- In a small bowl, mix the olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, paprika, salt, and black pepper. This will be your flavorful marinade.
- Marinate the Chicken:
- Place the spatchcocked chicken on a large baking tray, skin side up. Rub the marinade generously all over the chicken, making sure to get some under the skin for extra flavor. Let it marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 12 hours for deeper flavor.
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Roast the Chicken:
- Arrange lemon slices on the baking tray and place the chicken on top, skin side up. Roast in the oven for 40–50 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest and Garnish:
- Let the chicken rest for 10 minutes before carving. Garnish with freshly chopped parsley and serve with your favorite sides—roasted veggies, salad, or garlic bread!
