Lemon Roasted Spatchcock Chicken
This spatchcocked chicken recipe is a delightful way to showcase the flavors of Meyer lemons and fragrant herbs like tarragon. The chicken is tender and juicy, with a crispy golden skin that is full of flavorful goodness. Roasted to perfection in a cast iron skillet, this dish is a delicious combination of savory garlic, zesty lemon, and aromatic herbs that will surely impress your family and friends. Enjoy the delightful aroma that fills your kitchen as this mouthwatering recipe comes together effortlessly.
— Constant Cookbook
Ingredients
- 1 2-3 lb spatchcocked chicken
- 2 meyer lemons
- 2 tsp salt
- 2 tsp pepper
- 2 cloves garlic, sliced
- a few sprigs of tarragon
Instructions
- Preheat the oven to 400°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil, oregano, thyme, lemon zest, juice and rosemary. Generously season with salt and pepper.
- Transfer the chicken to a large cast iron skillet, skin side up with the garlic and lemon halves tucked in under the chicken. Scatter the potatoes around the chicken and drizzle them with olive oil, salt and pepper..
- Roast for 45-50 minutes, until the skin is golden browned and an instant-read thermometer inserted in an inner thigh registers 165°. Transfer the chicken to a cutting board and let rest for 10 minutes before serving
Nutrition
- Calories: 241 kcal
- Carbohydrate Content: 27 g
- Protein Content: 10 g
- Fat Content: 13 g
- Saturated Fat Content: 3 g
- Trans Fat Content: 0.03 g
- Cholesterol Content: 25 mg
- Sodium Content: 33 mg
- Fiber Content: 5 g
- Sugar Content: 3 g
- Unsaturated Fat Content: 9 g
- Serving Size: 1 serving
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