Spatchcock Chicken Roasted with Lemon, Garlic, and Ginger Marinade
Spatchcoking a whole chicken and then roasting or grilling it is one of the fastest ways to cook a chicken– and it comes out so juicy and delicious! The skin is crispy, garlicky and salty with just the right little tang.
- Prep Time: 15 minutes
- Cook Time: 25
- Total Time: 40
- Yield: 8 servings
1 Spatchcocked Chicken (how-to video)
1 small bunch of thyme
4 cloves garlic
1 inch of fresh ginger root, sliced
1 T sea salt
juice of 1 lemon (about 1/4 cup)
3 T olive oil
pepper to taste
a dash of cayenne pepper (optional)
1. Make the marinade: Put all of the marinade ingredients into a small food processor and blend until everything is chopped fine and blended like a salad dressing.
2. Put the chicken in a wide glass dish (like a pie pan) pour the marinade over it. Turn it over so both sides get covered. I often make two chickens at a time, laying one on top of the other, marinated, with the insides facing each other. Reserve a little marinade to brush the chicken with as it cooks.
3. Cover with wax paper or a lid and put the chicken back in the fridge overnight or for at least an hour. Honestly, the marinade is so flavorful that I have had great results with little rest time. But if you have the option, longer is better.
4. Heat your oven to 450º F or 235º C.
5. Put your chicken skin-side-down on an oven rack (with a pan beneath to catch the drips) and roast for 25 minutes, or until the meat is turning a delicious golden-brown color.
5. Turn the chicken over. This is kind of tricky— you may need to employ the use of two pairs of tongs, or tongs and spatula. The trick is to move quickly. You’ll get better with practice, I promise. Once it’s skin-side-up, apply the reserved marinade, and continue roasting until the skin is getting crispy and brown– about 25 minutes. Since the chicken is flat, it cooks much more quickly, and somehow (magically?) retains lots of moisture.
Ooh, la la!
6. When your chicken is ready, take it tenderly out of the oven and let it rest for 10 minutes (you can cover it with tented foil if you don’t want to lose too much heat) so the juices don’t run out when you cut it up.
Here’s an extra little tip– if garlic is sometimes hard for you to digest, take out the little green stalk that may be growing in the middle– this bit is full of a substance designed to protect it from being eaten in its most tender stage, and this is usually what we are sensitive to.
(Optional– have your kid(s) set up a nice table in the middle of your back yard, which is probably the optimal place to enjoy a meal like this.)Eat it with your fingers. OK, you don’t have to. But it’s SO good that you will probably want to. The skin is crispy, garlicky and salty with just the right little tang. I like to squeeze some fresh lemon over ours, and we also like having it with some homemade saurkraut on the side.As I mentioned before, this chicken is great for leftovers, and wonderful for picnics! We made this every week all summer, and as soon as the sun came out, it was the first thing I started craving. An important note– this is awesome grilled on the barbeque! The skin will get more charred, but I like that, too!
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