Lemon-Pepper & Garlic Whole Chicken

Extra crispy skin + juicy-flavorful meat. You’ll be very proud and satisfied with your results! Excellent recipe to serve company or a nicer Sunday dinner throughout the upcoming holiday season.

With the weather really cooling down, it’s once again that time of the year when we want to heat up our oven in the evenings.

Your kitchen will become warm and welcoming, and the most delicious aroma will fill your home.

With a handful of basic ingredients + a few minutes of prep, your kitchen will smell phenomenal while your chicken is roasting and you can sit back, relax, and take all the credit!

I’ve written a lot about how our family is looking for ways to reduce (or just keep under control) our family food budget. Cooking a whole chicken (especially when they’re on SALE) is an excellent way to save some money over the often more expensive pre-trimmed chicken parts.

What does “Shopping the sales mean”?

For me it means that I have a few ideas for recipes and meals I’d like to make that week BUT I’m VERY flexible.
I grab whatever veggie is on sale at the store that week (OR farmer’s market…or possibly ready in the garden).
The same goes for protein. As I’m walking through the store, when I see something is being discounted that week…well that then becomes our protein of choice whether it’s fish, poultry, or beef.

It’s always a balance between making GOOD choices while also not overspending on items that aren’t as affordable at the time.

Spatchcock chicken is trending everywhere currently (for good reasons!) Flattening out your whole chicken creates a crispy skin AND perfectly roasted juicy chicken meat.

It’s easier to prevent overcooking when you spatchcock a chicken because everything is laid flat, so it cooks more evenly.
This was my second time using the Spatchcock method and it definitely will not be my last! It is so good!

I watched several videos on how to Spatchcock a chicken on YouTube until I felt comfortable with the method and understood exactly where to cut. I definitely recommend hopping on YouTube and watching a few different people Spatchcock a chicken. I found it rather entertaining

Rachel’s tips:

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

If you’re a garlic lover (like me!) Then you’re really going to enjoy this garlic infused chicken! Don’t be shy with the garlic…add additional cloves to your heart’s desire.

ALWAYS use freshly squeezed lemon juice from an actual fresh lemon. Bottled lemon juice will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

What to serve with your Lemon-Pepper & Garlic Whole Chicken:

Crispy Garlic Herb Roasted Potatoes 

Parsnip Mashed Potatoes

Chili Lime Sweet Potato Gratin

Parmesan Roasted Green Beans

Honey + Garlic Brussels Sprouts

6 servings

Ingredients:

1 whole chicken, around 5 lbs.

1 Tbsp lemon-pepper seasoning (salt-free, no added salt)

sea salt, to taste

2 Tbsps avocado oil or olive oil, divided

6 fresh garlic cloves, chopped

2/3 cup white wine or chicken broth

zest of 1 large lemon

juice of 1 large fresh lemon

a handful of fresh parsley, chopped

Instructions:

Remove the chicken from its packaging and place it in a large-rimmed tray. Pat your chicken completely dry on all sides including inside with paper towels then rub with sea salt all over including under the skin, cover, and allow it to sit in the fridge for at least an hour or overnight.

This step helps create crispy flavorful skin by drying it out.

Remove your chicken from the fridge and allow it to almost come to room temperature for about 20-30 minutes before roasting.

To prepare your whole chicken:
Lay the chicken breast side down on a large cutting board with the legs facing towards you.

Use a VERY sharp knife or kitchen shears for this step. Cut down either side of the spine, then repeat on the other side. Discard the spine.

Flip the chicken back over then press firmly and evenly on the collarbone and down the center to flatten the bird.

Rub your entire chicken with 1/2 a tablespoon of oil, and the lemon-pepper seasoning.

Preheat your oven to 400 degrees f.

Heat the remaining oil in a very large heavy oven-safe skillet or Dutch oven over medium heat.

Carefully place the chicken breast side down on the preheated skillet. Weight it down with a second heavy skillet and sear for 8-10 minutes, or until the breasts and thighs are nicely golden brown.

Flip your chicken over (breast side up, cut side down), and transfer the skillet to the oven.

Roast for about 30 minutes, or until the juices run clear and a meat thermometer inserted into the thickest part of the breast and legs reads 165 degrees f.
Set your chicken on a plate to rest.

Return the skillet over medium heat and sauté the garlic into the drippings for 1 minute, or until fragrant.

Add in the wine or broth and the lemon zest. Bring the sauce to a boil, then reduce the heat to a low and simmer for 5 minutes, stirring occasionally to deglaze the pan.

Add your fresh lemon juice and the parsley and stir into the sauce.

Brush your roasted chicken with this lemon-garlic infused sauce and serve while hot.
Enjoy!
Rachel

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