Crispy Greek Lemon Herb Spatchcock Chicken

Ingredients

For the Spatchcock Chicken:

• 1 whole pasture-raised chicken (4–4.5 lbs)
• 3 tbsp extra virgin olive oil or melted grass-fed ghee
• Zest and juice of 2 organic lemons (approx. 0.33 cup fresh lemon juice)
• 6 cloves garlic, finely minced
• 2 tbsp fresh Greek oregano leaves (or 1 tbsp dried Greek oregano)
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1.5 tbsp coarse Celtic sea salt
• 1 tsp freshly cracked black peppercorns

For the Roasting Bed Vegetables:

• 1 large red onion, cut into thick wedges
• 2 medium sweet potatoes or carrots, cut into 1-inch chunks
• 1 organic lemon, cut into thin wheels
• 1 tbsp olive oil

Step-by-Step Instructions

1. How to Spatchcock (Butterfly) the Chicken: Place the whole chicken breast-side down on a large cutting board with the tail pointing toward you. Using heavy-duty poultry shears, cut along both sides of the backbone from tail to neck and remove the bone. (Freeze the backbone for homemade collagen bone broth!)
2. Flatten the Bird: Flip the chicken breast-side up. Place the palms of your hands over the center of the breastbone and press down firmly with your body weight until you hear a sharp crack and the bird lays completely flat. Tuck the wingtips behind the shoulders.
3. Make Greek Lemon Herb Rub: In a small bowl, whisk together the olive oil (or ghee), fresh lemon juice, lemon zest, minced garlic, oregano, rosemary, thyme, coarse sea salt, and cracked black pepper.
4. Dry & Marinate: Pat the chicken skin thoroughly dry with paper towels. Rub the lemon-herb mixture generously all over the chicken, including underneath the skin of the breasts and thighs.
5. Assemble Sheet Pan: Toss the onion wedges, sweet potato chunks, and lemon wheels with 1 tbsp olive oil on a large rimmed baking sheet. Lay the flattened chicken skin-side up directly over the vegetables.
6. High-Heat Roast: Preheat oven to 400°F (200°C). Roast on the middle rack for 40 to 45 minutes until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
7. Rest & Carve: Transfer chicken to a carving board and let rest for 10 minutes to redistribute the natural juices. Carve into drumsticks, thighs, wings, and sliced breasts. Serve with the caramelized schmaltz-roasted vegetables.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Roasting a whole pasture-raised chicken on the bone provides an ideal balance of dietary amino acids, pairing muscle-building branched-chain amino acids (BCAAs) with glycine and proline from the skin and cartilage. Fresh lemon zest contains high concentrations of d-limonene, a potent terpene that stimulates phase-I hepatic detoxification enzymes.

Frequently Asked Questions