Lemon & Herb Spatchcock Chicken

Struggle Meals - "The Chicken or the Egg"

Prep Time
Cook Time



  • 1 lemon, thinly sliced
  • 3 garlic cloves, peeled and smashed
  • 10 fresh thyme sprigs
  • 3 ½ to 4-pound chicken
  • 3 tablespoons butter, room temperature
  • Kosher salt
  • Fresh ground black pepper

Brussels Sprouts

  • ¾ pound small Brussel sprouts
  • 2 tablespoons butter, melted



  1. Preheat oven to 425 degrees.
  2. On a baking sheet tray, place all lemon slices, while reserving 2 slices.
  3. Top with garlic cloves and several sprigs of thyme. Set aside.
  4. On a cutting board, add chicken breast side down. With a knife, cut out the backbone of the chicken. Reserve backbone for broth (can freeze until ready to use).
  5. Next, flip chicken over, breast side up. Press firmly on breastbone to flatten. Salt and pepper the underside of the chicken.
  6. Next, on the baking sheet with the lemons, take the chicken and place breast side down on top of lemon slices.
  7. Rub chicken with butter over and under the skin. Season with more salt and pepper, all over.
  8. Slide 1 lemon slice under skin on each breast. Place remaining thyme sprigs on top of chicken. (Before next step, don’t forget to wash your hands!)
  9. Roast for 45 to 55 minutes or more. Let rest 10 minutes, before slicing.
  10. Slice chicken and plate. Add Brussels sprouts with lemon slices and spoon on top a bit of juice from the baking tray. Enjoy!

Brussels Sprouts

  1. Arrange Brussels sprouts on each side of the chicken.
  2. Drizzle with melted butter and sprinkle with more salt and pepper.
  3. Roast for 45 to 55 minutes or more. Brussels sprouts should be nice and crispy.