Spatchcock Roasted/Grilled Chicken with Lemon and Veggies

  • 1 4-pound whole chicken
  • 2-4 T. olive oil
  • 1 T. dried oregano
  • 1 T. dried thyme
  • 1 lemon, juiced and zested
  • 2 tsp. chopped rosemary
  • Kosher salt and freshly ground black pepper
  • 1 large onion, peeled and cut into wedges
  • 2 c. chopped potatoes, skin on
  • 1 c. chopped carrots
  • 1 lemon, for finishing (optional)

Preheat the oven to 400° F or prepare your grill for indirect grilling over medium heat.

Using poultry shears, cut along each side of the chicken backbone and remove it (reserve this for making stock later). Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with 2 tablespoons of olive oil, oregano, thyme, lemon zest, juice and rosemary. Generously season with salt and pepper.

In a large cast iron skillet, stainless steel pan, or broiler pan (oven or grill proof as needed), toss the vegetables with more olive oil to fully coat them. Place the lemon pieces you juiced in the bottom of the pan and carefully transfer the chicken, skin side up with the lemon halves tucked in under it. Roast the chicken in the oven for 45-50 minutes or grill on the grill for 35-40 minutes, until the skin is golden browned and an instant-read thermometer inserted in an inner thigh registers 165°. Remove the chicken from the heat source and, if desired, squeeze additional lemon juice over it all to season and sizzle. Transfer the chicken to a cutting board and let rest for 10 minutes before slicing and serving alongside the cooked veggies.

  • Yields: 4-6 servings
  • Preparation Time: About an hour

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