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Oven roasted spatchcock chicken with herbs and spices, golden brown and crispy.

Oven Roasted Spatchcock Chicken

A delicious and quick recipe for Oven Roasted Spatchcock Chicken with crispy skin, perfect for impressing your dinner guests.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
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
 

Cooking Instructions
  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, and toss them in the skillet too.
  6. 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.
  7. Let the chicken rest for 10 minutes before carving.

Notes

Drying the chicken is crucial for that crispy skin; don’t skip this step! If you’re running low on thyme, try swapping in rosemary or oregano for a fresh twist. Letting the chicken rest after cooking is key; it allows the juices to redistribute, making every bite tender.