Go Back
+ servings
Print Recipe
0 from 0 votes

Spatchcock Chicken with Lemon Herb Compound Butter

The only way to cook a whole chicken, Spatchcock it! Then smother the spatchcock chicken with a lemon herb compound butter for extra crispy skin.
Prep Time15 mins
Cook Time30 mins
Resting Time15 mins
Total Time1 hr
Course: Main Course
Cuisine: American, Mediterranean
Keyword: compound butter, preserved lemon chicken recipe, roast chicken, spatchcock chicken
Servings: 4 servings
Calories: 632kcal
Author: Samantha Ferraro
Cost: $10


Kitchen Shears
Cast Iron Skillet


Lemon Herb Compound Butter

  • 8 tbsp unsalted butter room temperature
  • 2 tbsp olive oil
  • 2 garlic cloves chopped finely
  • 1 tsp. kosher salt
  • 1/2. black pepper
  • 1 lemon zested and juiced
  • Bunch of fresh herbs: mint rosemary, chives, thyme, parsley (anything you have), roughly chapped
  • 3-4 pounds whole chicken free-range, if possible
  • Olive oil for drizzling pan
  • 1 lemon cut in half


Make the Compound Butter

  • Make the compound butter first and add the softened butter and olive oil to a bowl and use a fork to start mashing the butter.
  • Then add the rest of the ingredients and mix everything together very well. Leave at room temperature so it's easier to rub on the chicken.

Prep Spatchcock Chicken

  • Pre-heat oven to 425 degrees Fahrenheit and lightly drizzle olive oil to the bottom of a cast iron pan.
  • Pat the chicken dry very well (this will help the seasoning and butter stick well), and place chicken breast side down.
  • Use a pair of kitchen shears and cut along each side of the back bone/spine.
  • Remove the back bone (you can save and freeze later for stock).
  • Turn chicken over, so breast side is up and use the heal of your hands to press firmly on the breast bone, flattening the chicken until you hear it crack.
  • Once the chicken is butterflied, massage the compound butter all over the chicken, both over and under and under the skin as best as you can.
  • Place chicken, breast side up in the oiled cast iron and nestle in cut lemons.
  • Roast chicken for about 30 minutes until deep golden brown and cooked to 165 degrees Fahrenheit, internally.
  • Let chicken rest for at least 15 minutes before cutting into it.


Let chicken rest for at least 15 minutes before cutting into it.
Remove chicken from refrigerator at least 20 minutes before planning to cook it, this helps more even cooking.
Once chicken is done, let it rest for a least 15 minutes before cutting into it.


Calories: 632kcal | Carbohydrates: 6g | Protein: 31g | Fat: 54g | Saturated Fat: 22g | Cholesterol: 183mg | Sodium: 596mg | Potassium: 383mg | Fiber: 2g | Sugar: 1g | Vitamin A: 928IU | Vitamin C: 32mg | Calcium: 41mg | Iron: 2mg