The Best Recipe For Spatchcock Chicken!

If you’ve followed us for a while, you won’t be at all surprised to hear that our Heroine Chicken is one of the most-loved Whole30 recipes we have! And maybe you even already know it got its name because you’re a hero every time you make it. That’s because our roasted spatchcock chicken with a zesty lemon marinade is beyond delicious, and it’s one of my all-time favorite recipes. Ready to make it? Let’s go!!

I was delighted to discover, during my first Whole 30, that this Spatchcock chicken recipe happens to be naturally compatible. This is also a recipe that is compliant if you’re looking for recipes that are Keto or Paleo.

Beyond that, it is quite frankly, the best Spatchcock chicken recipe ever! People worldwide love this dish that I’ve been making for my family for more than 25 years. If you want to develop a “signature dish,” this one would be an excellent choice.

What’s unique about my Spatchcock Heroine Chicken recipe?

This recipe is perfect for meal prep because if you’re lucky enough to have a grocery store with a butcher, you can have the butcher Spatchcock the chicken, then prepare the marinade on Sunday, place the marinating chicken into the fridge, and after work on Tuesday just pop it into the oven. And you can certainly get a pair of shears and Spatchcock it yourself. It’s a great life skill to learn!

What does it mean to ‘Spatchcock’ a chicken?

To spatchcock a chicken, the backbone is removed, allowing the chicken to be flattened out before being cooked. This not only reduces the cooking time significantly but also ensures that the breast and thighs cook evenly. The technique results in a beautifully browned and crispy skin while the meat remains tender and juicy, making spatchcocking a popular method among home cooks and professional chefs alike.

Marinating your chicken 48 hours in a few simple ingredients is key!

Marinating the chicken for 48 hours in a few simple ingredients creates a certain alchemy that amplifies the flavors so that 2+2 equals an unequivocal 10. I often add extra wings and drumsticks to the marinade, because who doesn’t love delicious leftovers? It’s also a fantastic dish to take to a new mother!

Another key to this recipe: baste, baste, baste! I begin to baste when the skin starts to become brown, and I baste again every 15 minutes. Basting the chicken in its own juices and fat is the difference between good and spectacular. It’s worth every second you spend basting, because you will absolutely taste the difference!

Baste like your Spatchcock chicken depends on it, because it does!


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