Lemon Herb Roasted Spatchcock Chicken Over Potatoes | Recipe Cart | Recipe Cart

Name: Lemon Herb Roasted Spatchcock Chicken Over Potatoes | Recipe Cart | Recipe Cart
Total time: 1 min
Ingredients: 1 (one) 4-5 pound whole chicken, spatchcocked; lemon herb butter (below); 24 ounces (1 1/2 pounds) baby gold potatoes or mini potatoes of choice; 1 large yellow onion, peeled & sliced into eighths; 1 large lemon, cut into quarters; 1-2 tablespoons olive oil; kosher salt & ground black pepper, to season; 6 tablespoons unsalted butter, very soft; 2 large lemons, zested; 8 cloves garlic, finely chopped or grated; 1/4 cup finely chopped hardy fresh herbs, such as oregano, rosemary, sage, or thyme (see Recipe Notes)

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Lemon herb roasted spatchcock chicken over potatoes with crispy skin and flavorful herbs—perfect for a classic dinner. Prep in 25 minutes, cook for an hour. Enjoy!

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Ingredients

1 (one) 4-5 pound whole chicken, spatchcocked
lemon herb butter (below)
24 ounces (1 1/2 pounds) baby gold potatoes or mini potatoes of choice
1 large yellow onion, peeled & sliced into eighths
1 large lemon, cut into quarters
1-2 tablespoons olive oil
kosher salt & ground black pepper, to season
6 tablespoons unsalted butter, very soft
2 large lemons, zested
8 cloves garlic, finely chopped or grated
1/4 cup finely chopped hardy fresh herbs, such as oregano, rosemary, sage, or thyme (see Recipe Notes)