Citrus Herb Spatchcocked Chicken


Spatchcocked Chicken Recipe |

One of our favorite ways to prepare a whole chicken is to spatchcock it.  Basically, spatchcocking means to cut out the backbone and flatten.  How easy is that?  All you need is a sharp knife or a pair of kitchen scissors and you'll have the backbone out in no time.

Spatchcocking also makes cooking a whole chicken much faster and the chicken cooks more evenly.  Have you ever cooked a whole chicken for an hour or so only to find the meat under the drumstick is still semi raw?  Eww...ain't nobody got time for that!  Spatchcocking removes that "what if" question when you're baking a whole chicken.  All that's left is the decision of what the heck to put on the bird before you bake it.  Well, that's where we come in.  For this spatchcocked chicken recipe we used Sea & Wind seasonings to give this bird a little citrus herb POP.  We got a little fancy pants with it and put some sliced onions and lemons on the bottom of the roasting pan, but if you would rather, you can totally omit that from the recipe and just go for the chicken only and it will still be amazeballs!


Makes 4-6 servings



  1. Preheat oven to 425º degrees F. Place chicken, breast side down, on a work surface. Starting at the thigh, cut along 1 side of backbone with kitchen shears or a sharp knife. Turn chicken around; cut along other side of the backbone. Discard backbone or save for bone broth. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
  2. Rub chicken with olive oil, and season all over with Wind & Sea. Add the onions and lemon slices to a large rimmed baking sheet or roasting pan. Place chicken, skin side up, on lemons. 
  3. Roast chicken 45-50 minutes or until a thermometer inserted into thickest part of breast reaches 165 degrees.
  4. Serve immediately with your favorite side dishes, or cut into pieces for a delicious addition to your meal prepping.


Previous Post Next Post

  • Heather Scholten