Preserved Meyer Lemon Roasted Spatchcock Chicken

Love grabbing a pre-cooked rotisserie chicken from the grocery store but a little too intimidated to roast your own? Then, my Preserved Meyer Lemon Roasted Spatchcock Chicken is totally for you! This recipe is easy and quick enough for a busy weeknight meal, but it’s also a show-stopper if you’re trying to get a little fancy for the holidays! I am genuinely obsessed with the salty lemony skin on this succulent bird…IT IS HEAVEN. I’m not playing y’all—this chicken is “last meal” worthy! 

Preserved Meyer Lemon Roasted Spatchcock Chicken brings baked chicken to a whole other level of heavenly succulence.

Spatchcock Chicken

In a nutshell, Spatchcocking a chicken or turkey is simply taking the backbone out of the poultry so that it lays flat on a baking pan. WHY would anyone ever want to do this? Two reasons: speed & crispy skin.

When you Spatchcock a chicken it cuts down the baking time a good bit. So, instead of it taking over an hour to roast a chicken, it’ll only take about 40 minutes. PLUS, it gets every inch of that chicken skin nice and crispy….no more soggy bottom roasted chicken.

Here’s a quick little HOW-TO video if you’re ready to get down and dirty with your bird.

Cutting the backbone out of a whole chicken too icky for you? That’s okay. You’re NOT out of luck.

Just ask the butcher at the grocery store to do it for you. Better yet, snag a “pre-cut,” vacuum-sealed, Spatchcocked chicken the next time you’re at Whole Foods. That’s what I did for this recipe! Plus, it was on sale…so I just couldn’t resist.

Preserved Meyer Lemon Compound Butter

A Meyer lemon is a special fancy lemon that is a little different than your run of the mill average old lemon. They have smoother skin, are less acidic, and considered slightly sweeter than regular lemons. You can find them pretty much anywhere now. But, this recipe calls for PRESERVED Meyer lemons. There’s a BIG difference.

Preserved Meyer lemons have been preserved in salt, and everything including the rind is totally edible. They are filled with lemony citrus flavor that is also super salty. These little babies are incredibly unique and a staple in Moroccan cuisine. And, they turn this citrus Spatchcock chicken into a masterpiece!

Dear friends, if you haven’t had the pleasure of experiencing the glory of a preserved Meyer lemon, then you need to remedy this TODAY.

Here’s the jar I used in this recipe. You can pick it up on Amazon, or I’ve found the same exact ones at World Market, too! Of course, you can find them at Whole Foods, Fresh Market, and even Kroger. They’re all over the place!

Combining preserved Meyer lemons with butter and some herbaceous friends makes for chicken skin that you will NEVER forget! I’m telling you–the compound butter with preserved Meyer lemons gives everything it comes in contact with a heavenly lemony salty deliciousness that will knock your socks off!

Yield: 8 servings

Preserved Meyer Lemon Roasted Spatchcock Chicken

Print

Crispy roasted chicken in half the time! Easy weeknight dinner or fancy holiday feast!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 lb. Whole Chicken
• 2 lb. Fingerling Potatoes
• 1 tsp Ground Black Pepper

Compound Butter

• 1 Stick Unsalted Butter
• 2 Preserved Meyer Lemons
• 2 TBL Fresh Thai Lemon Basil (or regular Basil)
• 1 tsp Ground Black Pepper

Instructions

1. Preheat oven to 425°
2. Clean and dry the whole chicken. Be sure to remove all packaging and bits from the cavity of the chicken. Using a pair or kitchen scissors, cut along the left and right side of the backbone to completely remove it from the chicken. You will need to use a little force to get through the rib cage. Then, flip over so that the chicken is breast side up. Apply pressure to the breast bone until the chicken is lying flat. Place chicken in a roasting pan.
3. Using room temperature (or even slightly melted) butter, add the finely chopped basil and pepper to the butter.
4. Finely dice the lemons (rind, too, but no seeds) and add to the butter mixture.
5. Rub the entire chicken with the compound butter mixture. Don't be afraid to get your hands dirty here. Reserve a bit of the butter mixture for later basting (2 tablespoons).
6. Add washed and dried potatoes to the pan. No need to drizzle with oil. The oils from the chicken will be enough.
7. Cook for 20 minutes. Baste with reserved butter. Toss the potatoes around. Cook approximately 20 minutes longer (or until internal temperature of the thigh reaches 165°).
8. For extra crispy skin, stick under the broiler for 3-5 minutes (watching very carefully not to burn). Let rest for 10 minutes before serving!

Notes

• I used Thai Lemon Basil in this dish, and I am so glad I did! It turned out amazing. But, if you can't find it, then regular basil is totally fine.
• If you can't find a spatchcock chicken that is pre-cut, then ask your butcher. Whole Foods, Kroger, and Sprouts will definitely help you out here. Just ask!
• You can also use this Preserved Meyer Lemon compound butter on ANY chicken you like. It works amazing on chicken thighs, breasts, or even wings! Just adjust the cooking times and PLEASE leave the skin on;) You'll thank me later for this...

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 482Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 130mgSodium: 100mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 34g

Spatchcock Chicken Sides

The easiest veggies that you can make to accompany your luscious roasted chicken are simply those that get tossed in the pan with the chicken. Grab your favorite little potatoes or other root veg, and toss them right into the pan along with the bird.

They roast in the butter and chicken juices, and they’re done when the chicken is! Seriously delicious–not to mention SUPER EASY!

Crispy Spatchcock Chicken

What I love about this recipe is that it takes everyday ingredients combined with just a little something special to create a fantastically memorable meal! This is one of those meals where you genuinely feel like a kitchen ninja. I did! LOL. Many pats on the back were had between me & myself.

Plus, let’s talk about the 2020 holiday season…if you’re gonna be flying solo but still want to treat yourself or your little family at home, then making this roasted spatcock chicken and vegetables is the easisest decision you’ll make all year. No questions asked!

I’ve already started planning my Thanksgiving meals (plural), and this recipe is 100% making the cut. Easy, beautiful, and practically fool proof. I mean….what else can I say?

You can go ahead and start perusing cocktail recipes since dinner is all but done!

We may be social distancing, but we can still connect! I can’t wait to hear how this recipe turns out for you, and your family! Drop me a line in the comments below!

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