There’s a subtle crack as the chicken flattens beneath your hand, the oven door opens and a savory breeze of melted butter, fresh thyme and citrus fills the air. The bird lies low and wide on the roasting pan, skin glistening, ready for heat. As it roasts, the skin turns golden-brown and crackles ever so slightly; when you carve into it, the meat gives easily, steam rising and juice gleaming. I created this version of spatchcock chicken to make roasting a whole bird less intimidating and far more satisfying — a crisp skin, succulent meat, fresh herb flavour and that lemony brightness that elevates every bite. Whether for a simple family dinner or a gathering, this feels elevated yet effortless.

Recipe Info

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour (includes rest time)
Chill / Rest Time: 10 minutes resting after roasting
Servings: 4–6
Cuisine: Modern Roast / Comfort
Course: Main Course

Ingredients

For the Bird:

1 whole chicken (approx. 4½–5 lb / 2.0–2.3 kg)
2 Tbsp extra-virgin olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper

For the Herb-Butter Under Skin:

4 Tbsp unsalted butter, softened
2 Tbsp fresh thyme leaves, chopped
1 Tbsp fresh rosemary, chopped
Zest of 1 lemon
2 cloves garlic, finely minced
1 tsp sea salt
½ tsp smoked paprika

For the Roasting Tray (Sides & Aromatics):

1 lemon, halved
1 large onion, cut into wedges
4 sprigs fresh thyme
1 lb (≈450 g) baby potatoes, halved (optional side)

Instructions

Pre-heat your oven to 450 °F (232 °C). Meanwhile, pat the chicken dry thoroughly with paper towels — this helps ensure the skin crisps.
On a cutting board, lay the chicken breast-side down. Using kitchen shears, cut along each side of the backbone and remove it. Flip the chicken breast-side up and press firmly on the breastbone with the heel of your hand until you hear a crack and the bird lies flat.
Gently slide your fingers under the skin on the breasts and drumsticks to create pockets.
In a small bowl, combine the softened butter, chopped thyme, rosemary, lemon zest, garlic, sea salt and smoked paprika. Mix until fully blended.
Rub the olive oil over the outside of the bird. Then spread half of the herb-butter mixture under the skin pockets, pressing the skin gently down so it holds. Spread the remaining butter mixture over the skin. Season the outside with salt and pepper.
Arrange the halved lemon, onion wedges, thyme sprigs (and optional baby potatoes around the chicken) on a rimmed baking sheet or roasting pan. Place the chicken skin-side up in the centre.
Roast in the preheated oven for 40–45 minutes, or until the thickest part of the breast reads 165 °F (74 °C) on an instant-read thermometer and the skin is deeply golden and crisp.
Remove from oven and let rest for 10 minutes before carving. This allows juices to redistribute and keeps the meat juicy.
Carve the chicken into portions and serve with the roasted onion, lemon, herbs and optional potatoes. Squeeze the roasted lemon over each portion for brightness.

Tips & Variations

Tip 1: To maximize crispness, make sure the chicken skin is dry and you use a high temperature (~450 °F).
Tip 2: Let the bird rest uncovered for at least 10 minutes after roasting; cutting too early will cause juices to escape and the meat to dry.
Tip 3: Use a meat thermometer in the breast and thigh to ensure doneness without overcooking—white meat can dry quickly.
Variation A (Spicy Twist): Add ½ tsp cayenne pepper and 1 tsp smoked paprika to the herb-butter mixture for a smoky heat.
Variation B (Citrus-Herb Mediterranean): Swap thyme/rosemary for oregano and basil, add 1 orange zest alongside lemon, and serve with kalamata olives and feta.
Variation C (Sheet-Pan Chicken & Vegetables): Add carrots, Brussels sprouts or zucchini around the bird about halfway through roasting for a full one-pan meal.

Nutrition Facts (approximate per serving)

Calories: ~420 kcal
Protein: ~36 g
Carbohydrates: ~8 g
Fat: ~28 g
Fiber: ~1.5 g
Sugar: ~2 g
Sodium: ~620 mg

Save

Jemero Carter

Herb-Butter Spatchcock Chicken with Lemon & Thyme

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

For the Bird:

1 whole chicken approx. 4½–5 lb / 2.0–2.3 kg
2 Tbsp extra-virgin olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper

For the Herb-Butter Under Skin:

4 Tbsp unsalted butter softened
2 Tbsp fresh thyme leaves chopped
1 Tbsp fresh rosemary chopped
Zest of 1 lemon
2 cloves garlic finely minced
1 tsp sea salt
½ tsp smoked paprika

For the Roasting Tray (Sides & Aromatics):

1 lemon halved
1 large onion cut into wedges
4 sprigs fresh thyme
1 lb ≈450 g baby potatoes, halved (optional side)

Method

Pre-heat your oven to 450 °F (232 °C). Meanwhile, pat the chicken dry thoroughly with paper towels — this helps ensure the skin crisps.
On a cutting board, lay the chicken breast-side down. Using kitchen shears, cut along each side of the backbone and remove it. Flip the chicken breast-side up and press firmly on the breastbone with the heel of your hand until you hear a crack and the bird lies flat.
Gently slide your fingers under the skin on the breasts and drumsticks to create pockets.
In a small bowl, combine the softened butter, chopped thyme, rosemary, lemon zest, garlic, sea salt and smoked paprika. Mix until fully blended.
Rub the olive oil over the outside of the bird. Then spread half of the herb-butter mixture under the skin pockets, pressing the skin gently down so it holds. Spread the remaining butter mixture over the skin. Season the outside with salt and pepper.
Arrange the halved lemon, onion wedges, thyme sprigs (and optional baby potatoes around the chicken) on a rimmed baking sheet or roasting pan. Place the chicken skin-side up in the centre.
Roast in the preheated oven for 40–45 minutes, or until the thickest part of the breast reads 165 °F (74 °C) on an instant-read thermometer and the skin is deeply golden and crisp.
Remove from oven and let rest for 10 minutes before carving. This allows juices to redistribute and keeps the meat juicy.
Carve the chicken into portions and serve with the roasted onion, lemon, herbs and optional potatoes. Squeeze the roasted lemon over each portion for brightness.

Notes

Protein: ~36 g
Carbohydrates: ~8 g
Fat: ~28 g
Fiber: ~1.5 g
Sugar: ~2 g
Sodium: ~620 mg

FAQs

1: Can I prepare this ahead of time?
A: Yes — you can spatchcock the chicken and apply the herb-butter up to 1 hour ahead, then keep it chilled until ready to roast. For maximum crispness, roast straight before serving.
2: How do I store leftovers?
A: Store carved chicken portions in an airtight container in the refrigerator for up to 3 days. Reheat at 325 °F (163 °C) for 10–12 minutes until warm. Skin may soften on reheating.
3: Can I make this gluten-free / dairy-free?
A: Certainly. Use dairy-free butter or ghee in place of butter. The recipe is naturally gluten-free as written (just check any seasoning blends if using).
4: How do I avoid overcooked or dry breast meat?
A: Use the spatchcock method so all pieces cook evenly, and remove the bird when the breast hits ~165 °F. Let it rest for 10 minutes; carry-over heat will bring the temperature to safe levels while keeping the meat juicy.