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Delicious oven roasted spatchcock chicken on a serving platter

Oven Roasted Spatchcock Chicken

This Oven Roasted Spatchcock Chicken is easy to prepare, flavorful, and perfect for any family dinner or special occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole whole chicken, spatchcocked
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 whole lemon, cut into wedges

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Pat the spatchcocked chicken dry with paper towels.
  3. Rub the chicken with olive oil and season generously with salt, pepper, garlic powder, paprika, and thyme.
  4. Place the chicken in a cast iron skillet, breast side up.
  5. Squeeze lemon wedges over the chicken, tossing them into the skillet too.
Cooking
  1. Roast in the preheated oven for about 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown.
  2. Let the chicken rest for 10 minutes before carving.

Notes

Always let your chicken rest before you carve it — this keeps it juicy. You can store leftovers in the fridge for up to 4 days or toss them in the freezer for up to 3 months.