Citrus Roasted Spatchcock Chicken

This simple roasted chicken recipe can be enjoyed on its own, or can be be used as the starting point for a week's worth of meals.



  • 3 to 4 pound whole chicken
  • 6 cloves of garlic - 3 cloves smashed, 3 cloves grated
  • 3 shallots, halved
  • 2 lemons - 1 halved, 1 zested and juiced
  • 2 limes, halved
  • 2 oranges, halved
  • ½ teaspoon rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 4 tablespoons unsalted butter, room temperature
  • ½ teaspoon of chopped fresh thyme
  • 2 tablespoon grapeseed oil
  • salt and pepper


  1. Spatchcocking a chicken is the process of removing the backbone of the bird so that it can lay flat. This will let the chicken cook faster and more evenly as it is laying in one layer. Place chicken on a large cutting board and pat the chicken dry with paper towels. Arrange the chicken breast side down on the cutting board with the neck facing towards you. Using kitchen shears holding the neck, cut along one side of the chicken spine, separating it from the ribs. Cut as close to the spine as you can to ensure you are not discarding any more of the chicken meat than necessary. Repeat on the other side of the spine. Flip the bird over. Using the palm of your hand press on the breast bone to flatten it out completely. You might hear a small crack which is perfectly fine.
  2. Preheat your oven to 400°F.
  3. Make the compound butter by combining 4 tablespoons of butter, rosemary, thyme, lemon zest, 1 teaspoon of lemon juice, 4 cloves of garlic grated, 1 teaspoon of salt, and ½ teaspoon of black pepper.
  4. Season the chicken with salt and pepper all over, making sure to season above and under the skin. Let rest at room temperature for at least 30 minutes.
  5. Spread half of the compound butter under the skin and all over the breast and thighs. Reserve the other half of the butter for basting the skin halfway through the cooking process.
  6. Use 1 tablespoon of grapeseed oil and coat the outside skin of the chicken.
  7. Over medium heat, add 1 tablespoon of grapeseed oil to the All-Clad D5 Stainless Brushed 4.5 Quart Universal Pan. When hot, add the shallots and sauté for 5 minutes or until translucent.
  8. Add 3 cloves of smashed garlic and cook for an additional minute until fragrant.
  9. Add the oranges, limes, and lemons to the pan and place the Spatchcock chicken on top of the onion citrus mixture. Place in the oven for 20 minutes.
  10. Remove from the oven and brush more of the butter mixture on top of the chicken and return to the oven for another 10 minutes. Repeat this process of removing and brushing the chicken with butter two more times.
  11. After about 40 minutes the chicken should be completely cooked through with an internal temperature of the thigh at 160°F and the juices from the chicken are clear. You can use a thermometer to test if done.
  12. Remove from the pan and let rest for 10 minutes.

Pro Tip:

When removing the chicken from the oven the first time to baste, if you see the bottom of the pan is too dry, add ¼ cup of chicken stock to keep it moist.


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