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Golden brown whole lemon garlic chicken with crispy skin fresh off outdoor smoker grill

Lemon Garlic Herb Spatchcock Chicken

This Lemon Garlic Herb Spatchcock Chicken is packed with fresh lemon, garlic, and herbs, then grilled until perfectly juicy with crispy golden skin. An easy whole chicken recipe perfect for weeknight dinners, backyard cookouts, and meal prep.
Servings 6 servings
Calories 445 kcal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 20 minutes

Equipment

  • Poultry Shears
  • Instant-Read Thermometer
  • Charcoal, Pellet, or Gas Grill
  • Cutting Board
  • Mixing Bowl

Ingredients
  

Chicken

  • 1 whole chicken (4-5 lbs)
  • 2 tbsp olive oil

Lemon Garlic Herb Butter

  • 6 tbsp unsalted butter, softened
  • 5 cloves garlic, minced
  • 2 lemons, zested
  • 1 lemon, juiced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper

Seasoning

  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika

Instructions
 

  • Combine softened butter, minced garlic, lemon zest, lemon juice, fresh parsley, fresh thyme, fresh rosemary, salt, and pepper in a bowl. Mix until fully combined.
  • Place the chicken breast-side down. Cut along both sides of the backbone with poultry shears, remove it, flip the bird over, and press the breastbone flat. Save the backbone for stock.
  • Pat the chicken thoroughly dry. Loosen the skin over the breasts and thighs. Spread half the compound butter under the skin and rub the rest across the outside. Season generously with salt, pepper, garlic powder, onion powder, and paprika.
  • Set up the grill for indirect cooking at 375°F. On charcoal, pile coals on one side. On a pellet grill, set the dial. On gas, light the outer burners only.
  • Place the chicken skin-side up on the indirect zone. Close the lid and cook 50-70 minutes depending on bird size. Optionally baste with melted herb butter in the final 15 minutes.
  • Check internal temperature: 160°F in the thickest part of the breast and 175°F in the thigh. The temperature will rise about 5°F during the rest.
  • Rest the chicken 10-15 minutes before slicing. Serve with grilled vegetables, roasted potatoes, corn on the cob, or fresh salad.

Notes

Dry Skin = Crispy Skin: Pat thoroughly dry. Wet skin steams; dry skin crisps.
Season Ahead: If time allows, season several hours ahead and refrigerate uncovered to dry the skin and intensify flavor.
Fresh Herbs: Fresh parsley, thyme, and rosemary deliver significantly better flavor than dried. If substituting dried, use one-third the amount.
Don't Chase Time: Cook to temperature, not time. Every bird is different.
Save the Backbone: Freeze it for homemade chicken stock.