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Roasted Lemon Garlic Chicken

By Leslie Blythe    

June 1, 2021

I subscribe to a YouTube chef called Sam the Cooking Guy, and saw him make this Roasted Lemon Garlic Chicken. It looked so good that I made it. This chicken is spatchcocked, which is butterflied or flattened by removing the backbone. This method is a great way to roast a chicken because it cooks a lot more evenly. He slathers this bird with a paste made of butter, lemon zest, herbs (I used fresh, he used dried), and a dash of soy sauce. The chicken sits on a bed of thickly sliced lemons with a splash of vermouth (you can use white wine) and roasted for about an hour in the oven. Man, this is the juiciest, most delicious chicken ever!

You can find many videos of how to spatchcock a chicken on YouTube.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 6 Servings

Ingredients

8 ounces softened butter

½ - 1 teaspoon dried thyme

½ - 1 teaspoon dried rosemary

Kosher salt & pepper, to taste

2 tablespoons parsley, finely chopped

3 lemons

3 large cloves garlic, minced

1 tablespoon soy paste or soy sauce

¼ cup vermouth or white wine

1 x 3 - 4 pound chicken, spatchcocked

Directions

1Preheat oven to 450° F.

2Put butter, thyme, rosemary, ½ teaspoon each salt & pepper, parsley, zest of one lemon, garlic and soy paste in a small bowl and mix well to combine - put about ¼ of it into another bowl and set aside for later.

3Cut the ends off the lemons (including the zested one) then cut into ½ inch-ish slices and spread out in one layer on the bottom of a large cast-iron or ovenproof skillet - pour in the vermouth.

4Season the inside of the chicken with salt & pepper, then rub with some of the butter mixture, flip over and repeat: salt, pepper, butter mixture then put on top of the lemons.

5Put in the oven and cook until an instant-read thermometer reads 165° F in the breast and 175° F-ish in the thigh, about one hour.

6Remove from oven, brush on saved butter mixture, lightly tent with foil and let rest 10 minutes.

7Remove foil, cut into pieces and rejoice.

Recipe from Sam the Cooking Guy.

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2 Reviews

Angelina

June 1, 2021

Very nice recipe which I’ll try this coming weekend. It’s important (at least to me) that the chicken I buy is labeled ‘All Natural’ OR ‘Uninhanced’, so it’s not injected with salty brine, & whatever other c__p they inject it with. Nowadays, it’s difficult to stay healthy, b/c of what they do to our food, even before we buy it! I blame the processing of the food we buy, fast foods, & restaurants, for the high numbers of people who suffer from hypertension. We have to go to great lengths in order to try & cut down on the sodium (which is already added in huge amounts) to almost everything we purchase. SAD……..

melanie

June 1, 2021

how do you spatchcock a chicken?

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