Spatchcock Chicken

Spatchcock Chicken


  • (1) Spatchcock chicken (whatever size chicken works for your size crowd)
  • Avocado Oil
  • Himalayan Sea Salt
  • Fresh Ground Pepper
  • Fresh whole Lemon (1/2 sliced and 1/2 for squeezing over the chicken)
  • (2-3) Fresh Garlic cloves minced or Granulated Garlic
  • Fresh Parsley or dried
  • Fresh Thyme or dried

If you want to add root vegetables to make a “one-sheet” meal here are some ideas:

1.) cut up potatoes
2.) Brussel sprouts
3.) Carrots
4.) Parsnips

NOTE:  You want to use a “heartier” root vegetable that takes longer to cook, as the chicken will be in the oven for about 45 minutes or until it reaches 160 F.

If using vegetables, you will use the same oil and spices that you are using on the chicken, you can even throw in a couple of slices of lemon on top of the vegetables for “extra” roasted YUM!


1.) Preheat oven to 425
2.) You can use either a large baking sheet covered with baking paper (this works well if you are also roasting vegetables around it) or a dutch oven pan (here is the one I use if you are interested in splurging a bit for a pan for life)
3.) Place chicken on a baking sheet/dutch oven and drizzle with avocado oil on both sides….be somewhat generous to cover.
4.) Next generously cover in sea salt, ground pepper, garlic, parsley, and thyme on both sides.
5.) Squeeze the 1/2 lemon all over the top of the chicken.  Put slices on top of both sides of the breast….they will roast as the chicken cooks.
6.) If using vegetables, cut vegetables in quarters, coat in avocado oil and spices, and place around chicken on a sheet pan.
7.) Roast for approximately 45 minutes or until chicken reaches 160 degrees.


If you are including the vegetables in this simple dish, all you need to add is a colorful salad with a splash of Cold Pressed Olive Oil, Sea Salt, and a squeeze of lemon to make it a PERFECT fundamental5 meal!