Description
Classic + Basic yet delicious and the best recipe to know.
Ingredients
Scale
- 1 whole chicken (backbone removed)
- 1 1/2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
- 1/2 lemon, sliced thinly
Instructions
- Preheat your oven to 425F.
- Place the spatchcock or butterfly whole chicken in a baking pan or on a sheet tray.
- Drizzle the olive oil on top and slather the butter around on top as well (it’s hard to slather the butter evenly on a cold chicken, so just do the best you can). Sprinkle with the salt and pepper.
- Sprinkle the thyme, rosemary, oregano and marjoram on top of the chicken. Place the lemon sliced randomly around the chicken.
- Place the chicken in your preheated oven in the middle rack. Set a timer for 50 minutes.
- The chicken is done when the skin and meat starts to pull away from the drumsticks. Remove from the oven and let cool slightly – at least 25 minutes, before slicing into.
- Shred, cut or place in your refrigerator until ready to enjoy.
- Prep Time: 5
- Cook Time: 45
- Category: chicken
- Method: oven
- Cuisine: dinner