Lemon Herb Roasted Spatchcock Chicken Over Potatoes | Recipe Cart
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)
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