I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Roasted Lemon Garlic Chicken
...in your mind.
Roasted Lemon Garlic Chicken

Roasted Lemon Garlic Chicken


  • 8 ounces softened butter
  • 1/2 - 1 teaspoon dried thyme
  • 1/2 - 1 teaspoon dried rosemary
  • Kosher salt & pepper
  • 2 tablespoons finely chopped curly parsley
  • 3 lemons
  • 3 large cloves garlic, minced
  • 1 tablespoon soy paste, optional, but it shouldn’t be - and I say ‘paste’ because trying to mix a straight liquid into this mixture will be a bit challenging
  • 1/4 cup vermouth or white wine
  • One 3-4 pound chicken, spatchcocked (see the video)


  1. Preheat oven to 450
  2. Put butter, thyme, rosemary, 1/2 teaspoon each salt & pepper, parsley, zest of one lemon, garlic and soy paste in a small bowl and mix well to combine - put about 1/4 of it into another bowl and set aside for later
  3. Cut the ends off the lemons (including the zested one) then cut into 1/2 inch-ish slices and spread out in one layer on the bottom of a large cast iron or oven proof skillet - pour in the vermouth
  4. Season the inside of the chicken with salt & pepper, then rub with some of the butter mixture, flip over and repeat: salt, pepper, butter mixture then put on top of the lemons
  5. Put in the oven and cook until an instant read thermometer reads 165 in the breast and 175 ish in the thigh
  6. Remove from oven, brush on saved butter mixture, lightly tent with foil and let rest 10 minutes
  7. Remove foil, cut into pieces and rejoice