The Perfect Roast Chicken for the Holidays | Herb Roasted Spatchcock chicken | Holiday Recipes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more economical and have a longer shelf life.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are generally cheaper and more flavorful.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried oregano is a cost-effective alternative with a similar flavor profile.

Preheat the oven to 450°F (232°C).

Prepare the chicken by removing the backbone using kitchen shears to spatchcock it.

Pat the chicken dry with paper towels to ensure crispy skin.

Rub the chicken all over with olive oil, ensuring even coverage.

Season generously with salt, black pepper, paprika, and onion powder.

Chop fresh rosemary and thyme, then sprinkle over the chicken.

Mince garlic and mix with the herbs, then spread over the chicken.

Squeeze lemon juice over the chicken and place lemon halves inside the cavity.

Place the chicken skin-side up on a roasting pan or baking sheet.

Roast in the preheated oven for 45-55 minutes, until the skin is golden and crispy.

Check the internal temperature; it should reach 165°F (74°C) in the thickest part of the breast.

Remove from the oven and let rest for 10-15 minutes before carving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens