Garlic and Lemon Spatchcocked Chicken with Parmesan Cheese

Our Garlic and Lemon Spatchcocked Chicken with Parmesan Cheese delivers a medley of savory and citrusy flavors, with plenty of garlicky goodness, while the chicken itself remains moist and tender through cooking, with a crispy golden skin. Simple to prepare and easy to love, this recipe is perfect for busy weeknights, and leftovers heat up beautifully making it prepare ahead friendly.

Best of all, once you’ve got the spatchcocking process down, the rest of the recipe is blissfully simple and uses just a handful of pantry-friendly, affordable ingredients like lemon, pepper, and garlic. What’s more, this chicken pairs with all of your favorite sides like dinner biscuits, roasted potatoes, or a simple green salad.

Read on for a complete ingredient checklist, spatchcocking instructions, and a printable recipe card.

Now, let’s get to it.

What to Expect – Recipe Overview

Taste and Texture

This Garlic and Lemon Spatchcocked Chicken with Parmesan Cheese delivers what I’ll call bold, savory flavors, with just a hint of background citrus. We’re using roasted garlic, which brings a deep, caramelized richness, while the fresh lemon juice provides a bit of fresh tang, helping to balance the recipe overall. Finally, the Parmesan cheese melts into a slightly crispy, umami-rich topping, complementing the chicken’s golden skin. However, it’s the spatchcocking technique that I feel really is the star of the show, as it helps to ensure that the chicken remains incredibly juicy and tender.

Difficulty Level

This recipe is of moderate difficulty. Spatchcocking takes some skill with a knife and some familiarity with handling raw chicken. That said, while spatchcocking may seem intimidating at first, once you’ve got the hang of it, and if using a good pair of kitchen shears, it becomes a fairly straightforward butchering method. Beyond the spatchcocking, the rest of the recipe is fairly straightforward and simple.

Preparation Process

1. Spatchcock the Chicken – The recipe starts with spatchcocking the chicken, which helps to ensure even, quicker cooking, which in turn helps to keep the chicken moist and tender. For tips and a guide to spatchcocking, see below.
2. Season and Roast – After we’ve spatchcocked the chicken, we season the bird with garlic, oregano, and olive oil.
3. Garlic-Lemon-Parmesan Finish – After we’ve roasted the bird for about an hour (see the recipe card for precise roasting instructions), we season the chicken with a mixture of roasted garlic, lemon juice, and Parmesan cheese.
4. Final Bake and Resting – Finally, we finish the chicken in the oven until golden brown. Look for a temperature of 165°F and then allow the chicken to rest to lock in flavor and moisture.

Pairings

This chicken recipe is deliciously savory, courtesy of the parmesan and garlic, while also being infused with citrus notes. As such, I’d say it pairs well with the following:

• Sides: My go-to pairing would be potatoes roasted with herbs and garlic, a fresh arugula salad, asparagus prepared in butter, oil, and garlic, or simple dinner biscuits.
• Drinks: A crisp white wine, such as Sauvignon Blanc or Chardonnay would perfectly complement this chicken.

Ingredient Checklist – Everything You’ll Need

For the Chicken:

• 1 (8 1/2 lb.) whole chicken, spatchcocked
  • Tip: While I’m using a sharp knife for the spatchcocking, I do recommend using sharp kitchen shears if you are unfamiliar with this process, as they make the spatchcocking much simpler and safer.
  • Note: Remembering to pat the chicken dry ensures a crispy skin.
• Parchment paper (for lining the pan)
  • Tip: I say every chance I get. Parchment paper is my number one kitchen tip, as nothing prevents sticking better, and nothing helps make cleanup easier.

For the Garlic and Lemon Parmesan Rub:

• 3-4 cloves garlic, roasted and grated
  • Note: Roasting garlic helps mellow its bite while bringing out a mild, sweet flavor.
  • Tip: We’re roasting the garlic in its skin until the skin chars. Once that’s done, let it cool. There’s no need to burn your fingers popping it out of the skin while hot.
  • Substitution: If short on time, use 1/2 tsp. garlic powder per clove as a quick alternative.
• 3 tbsp. olive oil
  • Note: I’m using extra virgin olive oil because I think it melds nicely with the overall flavor profile of this recipe.
  • Substitution: Any flavor-neutral oil will also get the job done.
• 3 tbsp. fresh lemon juice
  • Tip: Fresh lemon juice has a brighter, more citrusy profile than bottled, and I find that brings a lot to the chicken.
  • Substitution: That said, if bottled is all you’ve got on hand, that will work just fine. Fresh orange can also be used if preferred.
• 1/4 cup shredded Parmesan cheese
  • Tip: I always opt for freshly grated parmesan since pre-grated leaks moisture, and moisture in this context is flavor and meltability.
  • Substitution: Your preferred grating cheese will work just fine.

For the Dry Rub:

• 2 tsp. garlic powder
  • Tip: For a bit of garlicky goodness and savory depth.
  • Note: We’re using powdered to maximize even distribution.
• 1 tsp. sugar
  • Tip: To help caramelize the crust. Also works to balance acidity.
• 1 tsp. salt
  • Note: Plain table salt is all we’re looking for here.
  • Substitution: Kosher salt or sea salt works best for even seasoning.
• 1 tsp. coarse ground black pepper
  • Tip: Freshly ground for extra aromatic depth.
  • Bonus Points: Grind the peppercorns down in a mortar and pestle for maximal aromatic release, as this will ensure that all of the peppercorns’ natural oils are released.
  • Substitution: Pre-ground will work just fine if that’s all you’ve got on hand.
• 2 tsp. dried oregano, crushed
  • Tip: Be sure to crush the oregano in your palms or a mortar and pestle to release its natural oils.
  • Bonus Points: Once again, a mortar and pestle achieves the best results. Yes, it really does make a difference.
  • Substitution: Do ‘not’ use fresh oregano in this recipe, as it will overpower the chicken.
• 2 tbsp. olive oil
  • Tip: Helps the rub adhere to the chicken and promotes a crispy skin.
  • Substitution: While you can use a flavor-neutral oil here, I do actually recommend a decent extra virgin olive oil, as the oil here will be seeping into the skin.

For Cooking:

• Vegetable oil or additional olive oil (as needed for basting and roasting)
  • Tip: Drizzle a little before roasting for added crispness and a nice glossy finish.

Optional Garnishes:

• Extra lemon wedges – for serving
  • Note: Totally optional, but they add a nice pop of color.
  • Tip: A final squeeze of lemon does add a bit of citrusy goodness, brightening the chicken.
• Fresh parsley or thyme – for garnish
  • Tip: Adds color and freshness to the presentation.

How to Spatchcock a Chicken – Tips and Tricks

Okay, a good spatchcocked chicken recipe really does begin with a properly spatchcocked chicken. Shocking, I know.

If that’s got you intimidated, I fully understand, but I promise the process really does become quick and simple once you’ve done it a few times. For those of you new to spatchcocking, here’s my step-by-step guide with a few pro tips thrown in.

1. Choose the right tools: Doing anything right starts with using the right tools for the job. In this case, I recommend using a sturdy pair of sharp kitchen shears. Using shears makes cutting through the backbone easier and safer. If this is your first time spatchcocking, I strongly recommend ‘against’ attempting this process using just a knife.
2. Ensure a clean workspace: It might sound like I’m stating the obvious, but be sure you’ve got a clear, spacious area of countertop to work on.
3. Secure the chicken: Now that you’ve got your kitchen shears and a clean, spacious area to work in, it’s time to set the bird down on a cutting board. Preferably, use a sturdy, anti-slip cutting board. Personally, I alternate between using a regular plastic cutting board with rubber pads and my heavy wood carving board.
4. Remove excess moisture: Before you begin spatchcocking, pat the chicken down with paper towels to ensure it is dry. Not only will this keep the chicken from slipping while you spatchcock it, but it will also help the skin crisp during cooking.
5. Locate the backbone: Now it’s time to get to business. With the chicken breast side down, press along the back of the bird to find the backbone.
6. Cut along the backbone: Once you’ve found the backbone, use the kitchen shears to cut along the length of the backbone on one side – from neck to tail. Once done, repeat this on the other side of the bird to completely remove the backbone.
7. Flatten the chicken: Once the backbone is gone, flip the bird over, and press down firmly on the breastbone. Press until you hear a slight cracking sound. I recommend using your hands for this, but you can of course press down on the bird with a small pan or mallet if easier – do ‘not’ pound down on the bird, only press.
8. Remove any remaining small bones: Once the chicken has been flattened down, feel around the cavity and ribs and remove any small bones that you may have missed during the initial cut.
9. Practice caution: There is no rush. Take your time, and work slowly if this is your first time spatchcocking a chicken.

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And that’s our Lemon Garlic Spatchcocked Chicken. If you enjoyed today’s recipe or have any questions or suggestions, be sure to let us know in the comments below, we always love hearing from you.

Happy Cooking!

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