I’m always looking for ways to jazz up my protein during the week and Martha Stewart’s Spatchcocked Chicken is one of my favorite ways to do so. It is light, fresh, flavorful and a hit with the entire family. I love that you can prep it earlier in the day and the leftovers are delicious throughout the week. We are heading home from our summer travels and I can’t wait to get into a healthier routine with my meals. Martha’s spatchcocked lemon chicken will be first on the list! My mom always jazzed her’s up a bit with some fresh herbs but know that you can keep it simple if the herbs aren’t your thing (skip them!).

Martha Stewart’s Spatchcocked Lemon Chicken

Ingredients:

1 whole 4lb chicken
3 tbsp extra virgin olive oil
2 lemons thinly sliced + the zest of one
6 small shallots peeled and quartered
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
salt + pepper

Preheat oven to 425F. Place chicken breast side down on a large cutting board. Starting at the thigh, cut along one side of the back bone with sharp kitchen shears (I have and love these, code LIZMATERIAL gets you 20% off). Flip your chicken around and cut along the other side of back bone to remove it completely. Then flip back over and press down on breast bone to flatten the chicken (spatchcock it!).

Rub chicken with 1-2 tbsp of olive oil and season generously with salt and pepper. Using a cast iron skillet, coat 1 tbsp on the bottom of the skillet and layer half of your lemons on the bottom. Place chicken, skin/breast side up on lemons. Starting at the neck start to separate the skin from the breast and thighs to create a sort of pocket. Slide remaining lemons under skin in a single layer! Top with your fresh herbs and lemon zest!

Back for 20 minutes. Coat your shallots in a little olive oil. Remove and add your shallots around the chicken and cook for another 25-30 minutes until the skin is golden brown! Carve your chicken, remove excess lemons and enjoy! I love to serve it along side a fresh salad like this fennel and olive salad.