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Roasted Herb Spatchcocked Chicken

Yields1 ServingPrep Time15 minsCook Time40 minsTotal Time54 mins

Save yourself time and effort with this easy spatchcock chicken. Flattening makes for even cooking and better contact with the lemon bed below. Works best in All-Clad's stainless lasagna pan.

 1 3-to-4 lb. chicken
 3 Tbsp unsalted butter, softened
 2 Tbsp fresh sage, chopped
 2 tsp fresh thyme, chopped
 1 clove garlic, minced
 ½ tsp kosher salt
 ¼ tsp fresh cracked pepper
 2 lemons cut into 1/4 inch slices
 3 additional sprigs of thyme

Preheat oven to 400°F (200°C)


Place the chicken on a cutting board, breast side down. Using poultry shears, remove the backbone of the chicken. (Freeze bones to make stock at a later time.)


Flip the chicken over and press firmly to flatten.


In a small bowl combine the butter, sage, thyme, garlic, salt, and pepper to form a smooth paste.


Carefully slide your fingers under the skin of the chicken to loosen. Rub the paste under the skin over the breasts and thighs.


Place the lemon slices on the bottom of your All-Clad pan.


Place the chicken on top, tucking in the wings. Rub chicken with any remaining butter mixture and season lightly with salt and pepper. Scatter thyme sprigs over top.


Roast in oven for about 40-50 minutes or until an instant read thermometer registers 165°F (74°C) when inserted into the inner thigh.


Let rest at least 10 minutes before cutting into serving pieces.


Transfer to a cutting board. Carve by removing the legs from the chicken, then cut between the thighs and drumsticks. Place on a platter.


Cut the breasts into two halves. Transfer to the platter.


Strain the pan juices and serve with the chicken - and mashed potatoes.