One of my all-time favorite Ina Garten recipes is her Spatchcock Chicken—a perfect choice for a cozy Sunday dinner. Although the term “spatchcocking” might sound intimidating, it’s simply the technique of removing the backbone to flatten the chicken. This method not only cuts down on cooking time but ensures even roasting for juicier meat and crispier skin. With a good pair of kitchen shears, you can prep the chicken in minutes, or simply ask your butcher to spatchcock it for you. Some stores even offer pre-spatchcocked chickens in their meat section.

About This Spatchcock Chicken Recipe

This recipe transforms humble chicken into an elegant meal, with the bird roasting on a fragrant bed of onions, lemon, and garlic. As the chicken cooks, these aromatics create a rich, lemony sauce that’s too good to waste—so be sure to serve it with crusty bread or roasted potatoes to soak up every drop. For an even easier option, Trader Joe’s offers a pre-marinated spatchcocked chicken that works perfectly with Ina’s cooking method. Just add your own aromatics, pop it in the oven, and pour yourself a glass of wine while dinner comes together.

Spatchcock Chicken

Recipe by Kristie BookerDifficulty: Medium

Total time

1

hour 

Spatchcock Chicken: Perfectly juicy every time! Instead of dicing and mincing, a quick slice of onion and garlic keeps prep easy. You’ll need two lemons—one sliced and the other halved for juicing. The white wine adds incredible depth; a dry white like Pinot Grigio works perfectly. Fennel seeds bring a subtle, sweet licorice flavor that elevates the dish, while fresh thyme adds a fragrant, earthy note (or you can substitute with 1 teaspoon of dried thyme). I like to combine the fennel seeds, thyme, salt, and pepper in a spice grinder (I use a coffee grinder dedicated to spices) to blend them before mixing with the olive oil.

Ingredients

• 2 teaspoons fresh thyme

• 1 teaspoon fennel seeds

• kosher salt and pepper

• 1/3 cup olive oil

• 1 lemon, halved and sliced

• 1 lemon, juiced

• 1 onion

• 2 garlic cloves, thinly sliced

• 1 (4-pound) chicken, backbone removed and butterflied

• 1 cup dry white wine

Directions

• Preheat oven to 450 F.
• Grind thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon freshly ground pepper in a spice grinder. Pour in a glass measuring cup with olive oil and mix together.
• Scatter lemon slices in a 12-inch cast-iron skillet and place the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with half the olive oil and herb mixture. Turn the chicken skin side up, pat dry with paper towels, and brush it with the rest of the oil and herb mixture.
• Roast for 30 minutes. Carefully pour the wine into the pan—do not pour on the chicken. Roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
• Remove chicken from oven, sprinkle it with lemon juice, cover skillet tightly with aluminum foil, and let rest for 10 to 15 minutes.