I’m back again with another spatchcock chicken recipe! It’s by far my way to cook a whole chicken, and the easiest dinner you’ll ever make!
Spatchcock chicken is perfect for a range of diets – Whole30, Paleo, Keto, Gluten Free, you name it!
You can easily spatchcock a whole chicken yourself as depicted in the graphic below from Spruce Eats, or just buy one already flattened from Whole Foods.
The aromatic herbs really bring this chicken to life! If you have the time, once you add in the olive oil and herb mix, marinate the whole chicken overnight to allow the garlic and herbs to infuse deeply down to the bones of the chicken.
Of course I add my little twist to the classic herb chicken by coating the top skin with Cajun spices and dried Italian seasoning, creating a spicy and crispy skin under that juicy meat!
Whether for a holiday feast or weeknight dinner, spatchcock chicken is the perfect choice! Pair with any of your favorite sides, and cut up leftovers for a chicken salad or sandwich!
Herb-Roasted Cajun Spatchcock Chicken
A whole chicken cooked the easy way, with herbs and Cajun spices in every bite!
Preheat oven to 425F.
In a small bowl combine garlic, fresh herbs, lemon juice, olive oil, and salt. Spoon batches of the herb mixture into the pockets under the breast and thigh skin. Use your fingers to press and spread the herb mixture evenly under the skin of the meat.
Season the outer skin and the back of the bird with Cajun spices. and massage into the skin. Place whole chicken on a baking sheet breast side down, and marinate in fridge overnight.
Once oven is preheated, line a baking sheet with aluminum foil and place chicken on top, skin side up. Bake for 30 minutes, then rotate pan and bake for 10-20 minutes more, or until chicken is cooked through.
Remove from oven, tent with foil for 10 minutes. Squeeze with fresh lemon juice and serve.