Garlic and Lemon Spatchcocked Chicken with Parmesan Cheese
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Roast
- Cuisine: American
Ingredients
Units
Scale
- 8 1/2 lb. whole chicken, spatchcocked
- 3-4 cloves of garlic, roasted in the skin and grated
- Parchment paper for lining the pan
For the Dry Rub:
- 2 tsp. garlic powder
- 1 tsp. sugar
- 1 tsp. salt
- 1 tsp. coarse ground black pepper
- 2 tsp. dried oregano, crushed
- 2 tbs. olive oil
For the Garlic Topping:
- 3 tbs. olive oil
- 3-4 cloves of fresh garlic, roasted and grated
- 3 tbs. fresh lemon juice
- 1/4 cup of shredded Parmesan cheese
Instructions
- Clean the chicken inside and out and pat dry with paper towels.
- Using cooking sheers carefully cut the chicken down the backbone and press down to flatten.
- Place the chicken in a large cast iron frying pan lined with parchment paper.
For the Dry Rub:
- Mix the ingredients for the dry rub in a small bowl.
- Massage the rub all over the outside of the chicken.
For the Garlic Topping & Cooking:
- Place the garlic in a heated small cast iron frying pan in its skin, and heat until it is charred. Let the garlic cool slightly.
- Combine the garlic with olive oil, lemon juice, and parmesan cheese in a bowl. Set aside.
- Preheat oven to 350 degrees F.
- Place the chicken in the oven and cook for 20-25 minutes per pound.
- Set a timer for 1 hour.
- Place the garlic mixture over the chicken after it has cooked for 1 hour.
- Finish cooking the chicken until the internal temperature reaches 165 degrees F. and the juices run clear. The chicken should be a beautiful golden color. The cooking time will vary for each chicken according to the size of the chicken.
- Serve and enjoy!
