Lemon Herb Spatchcock Chicken

Ingredients

Equipment Needed

• •Heavy-duty kitchen shears
• •Large cast iron skillet (12-inch) or rimmed sheet pan
• •Instant-read thermometer
• •Sturdy cutting board

Instructions

1. 1

   Bring chicken to room temperature

   Remove the chicken from the refrigerator thirty to forty-five minutes before cooking. Cold meat seizes in high heat. Room temperature meat relaxes into it. Pat the bird completely dry with paper towels, inside and out. Dry skin crisps. Wet skin steams.

2. 2

   Spatchcock the bird

   Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from tail to neck. Remove the backbone entirely and save it for stock. Flip the bird breast-side up and press down firmly on the breastbone with the heel of your hand until you hear it crack and the chicken lies flat. The thighs will splay outward, the breasts will settle evenly. This is what you want.

   If the breastbone resists, press with both hands. The crack is satisfying, not alarming. You have just cut your cooking time nearly in half.
3. 3

   Make the herb butter

   In a small bowl, mash together the softened butter, chopped thyme, rosemary, oregano, minced garlic, and the zest of both lemons. Work it with a fork until everything is evenly distributed. The butter should smell intensely of herbs and citrus. If it does not, add more zest.

4. 4

   Season under the skin

   Gently loosen the skin from the breast and thigh meat by sliding your fingers beneath it, working carefully to avoid tearing. Spread the herb butter directly onto the meat under the skin, distributing it as evenly as you can over breasts and thighs. The butter will baste the meat from within as it melts, keeping everything impossibly juicy.

   Cold butter is easier to handle but takes longer to soften under the skin. Truly soft butter spreads better but can be messy. Either works.
5. 5

   Season the exterior

   Drizzle the olive oil over both sides of the chicken and rub it into the skin. Season generously with the sea salt and black pepper, remembering to season underneath as well. Squeeze the juice of one lemon over the bird. The acid begins to work on the skin immediately.

6. 6

   Prepare the roasting pan

   Preheat your oven to 425 degrees. Scatter the herb sprigs across the bottom of a large cast iron skillet or roasting pan. Add the halved lemons and halved garlic head, cut sides down. These will caramelize and perfume everything. Place the spatchcocked chicken skin-side up directly on the herbs, pressing it flat.

7. 7

   Roast until deeply golden

   Roast for forty-five to fifty minutes, until the skin is deeply bronzed and crackled, the thigh joint moves freely, and an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees. The breast will read slightly lower, around 155 to 160. This is correct. The juices should run clear when you pierce the thigh.

   Every oven lies. Start checking at forty minutes. The skin should be the color of burnished wood, not pale gold.
8. 8

   Rest before carving

   Transfer the chicken to a cutting board and let it rest for ten to fifteen minutes. Do not skip this. The resting allows the juices to redistribute throughout the meat instead of flooding your board the moment you cut. The chicken will stay hot. It will only get better.

   Tent loosely with foil if your kitchen is cold, but tenting too tightly softens the crisp skin you worked for.
9. 9

   Carve and serve

   Carve the chicken by removing the legs at the joint, then separating thighs from drumsticks. Slice the breast meat or remove it in whole pieces and slice across the grain. Arrange on a warm platter with the roasted lemon halves and caramelized garlic. Spoon any pan juices over the meat. Serve with crusty bread to catch every drop.

Chef Tips

• •Seek out a pasture-raised chicken from a farmer you trust. The difference is not subtle. Industrial birds have been bred for size, not flavor. A good chicken tastes like chicken.
• •The herbs should be fresh, not dried. Dried herbs taste of cupboards. Fresh thyme and rosemary, picked the same day if possible, have an aliveness that transfers to the dish.
• •Save the backbone in the freezer. When you have collected three or four, make stock. Waste is a sign of disconnection from the food.
• •This chicken is equally good at room temperature, which makes it perfect for a dinner party where you want to be with your guests instead of in the kitchen.
• •If your lemons are not fragrant, they are not ready. Press the skin gently and smell. You should know immediately if they are worth using.

Advance Preparation

• •The chicken can be spatchcocked and seasoned with the herb butter up to 24 hours ahead. Store uncovered in the refrigerator; the dry air helps the skin crisp better during roasting.
• •The herb butter can be made 3 days ahead and refrigerated, or frozen for up to a month.
• •Leftover roast chicken keeps refrigerated for 4 days. The meat is excellent cold in salads or sandwiches, or gently warmed in the pan juices.

Frequently Asked Questions

Nutrition Information

1 serving (about 250g)