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Roast Spatchcocked Lemon Chicken

Recipe photo courtesy of Chris Court

The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken.

Source: Martha Stewart Living, January 2013
Total Time Prep Servings



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How would you rate this recipe?
  • MS11033026
    15 FEB, 2018
    This recipe is perfect! Just be sure you use either large shallots or if they are smaller, put them in later so they don't burn. You can quarter large shallots.
  • karenfar
    13 FEB, 2018
    First time I did a spatchcocked chicken and it was so moist and flavorful! NOT to lemony or overpowered with any particular flavor. I would do this method in a flash.
  • halfnelson79079
    11 FEB, 2018
    Perfectly simple!! There infinite ways to spice, season and sauce chicken, and I have tried most of them. I like to serve a simple main dish to my guests, then go full flavor with side dishes. Chief Joseph knows how to make directions simple too!! Thank You! Now, a question about Chief Thomas Joseph, is he related to the, handsomely talented Pianist William Joseph They look so much alike?!?raf
  • ka10ap
    11 FEB, 2015
    I'm giving this a 5 star rating based on technique. I used my own seasoning blend and skipped the onions underneath but cutting and cooking the chicken in this manner is WONDERFUL! It's the only way I cook a whole chicken anymore. Juicy, quick, and delicious!
  • gosz
    24 JAN, 2015
    We enjoyed this. I added about a cup of canned chickpeas with the shallots, and some rosemary sprigs with the lemon slices. The pan juices were a little too lemony for us, so I just left it in the pan. The meat was juicy and delicious, and the beans and shallots were very good. I like that you get more nice crisp skin with this method.
  • Jtm315
    22 AUG, 2014
    I make this recipe frequently ever since I saw it printed in the magazine. Each time I make it my family starts picking at the crispy, delicious chicken before I can even serve it up on a plate and it rarely makes it out of the kitchen and onto the dinner table. I have never had a problem with a "sour" or bitter "too-lemony" taste. It's delicious as is... Just use thin slices! YUM.
  • auntbrig
    15 APR, 2014
    This was way too lemony for my husband and me. He is a real lemon lover, too. The flavor was more like lemon pith, with a bitter aftertaste. I roast chicken about 2 times a month and lately have been using the spatchcocked method. I came across this recipe when I had fresh lemons from my sister's tree. I cut the lemons very very thinly for inside the skin. I didn't use the shallots, but everthing else was the same.
  • MS11766311
    28 FEB, 2014
    This was positively delicious. We ate the leg/thigh portions and my husband went back and grabbed the two wings. I boiled the back meat for free broth and more meat....picked the bones clean and tonight made a recipe from Winter Cottage Feb 2013, called Lemon Chicken Soup with Spinach. Absolutely wonderful! With that I served "Savory" crackers, made from saltines and a bag of Savory Seasoning and some swiss cheese slices....perfect meal! for the seasoning.
  • sarahdugan2000
    22 FEB, 2014
    I love this fast way of roasting a whole chicken-skin is crispy, meat is tender. I make it frequently.
  • njhendri1
    20 JAN, 2014
    Awesome recipe- I added sage, rosemary, and thyme. It looked great when it was all done- I looked like I knew what I was doing. A thing a beauty that tasted good too

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