The versatility of this recipe is what makes it so great! Use it for an elevated dinner main and pair with a few other sides. Or use the chicken as a batch protein prep and create bowls, wraps, or salads throughout the week. The lemon and dill make it the perfect match for some Mediterranean inspired quinoa bowls.

Lemon Dill Spatchcock Chicken Ingredient Notes

Olive Oil: Olive oil acts as the base for the marinade, helping to distribute flavor evenly across the chicken. It also promotes browning and crisping of the skin during roasting. Its rich, smooth taste pairs well with citrus and herbs.

Lemon Juice and Zest: Lemon adds brightness and acidity that cuts through the richness of the chicken. The zest enhances the citrus aroma and flavor, making the dish feel fresh and vibrant. Together, they give the chicken a Mediterranean-inspired lift.

Fresh Dill: Dill brings a delicate, grassy flavor that complements the lemon and garlic beautifully. It’s a key herb for Mediterranean-style dishes, adding a light, springy note to roasted meats. Fresh dill is especially aromatic when roasted.

Whole Chicken: A spatchcocked whole chicken roasts evenly and quickly, resulting in juicy meat and crispy skin. Flattening the bird helps it absorb the marinade more fully. It also makes for an impressive yet simple presentation.

Lemon Dill Spatchcock Chicken

Recipe by Jenn Lueke

4.3 from 16 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1/4 cup olive oil
juice of 1 lemon (about 3 tablespoons)
1 tablespoon lemon zest
1 1/2 tablespoons finely chopped fresh dill
4 garlic cloves, peeled and finely minced
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons kosher salt
1 teaspoon ground black pepper
whole 4-pound chicken
for assembling as bowls
3 cups cooked quinoa, optional
diced cucumber, optional
diced tomato, optional
diced red onion, optional

Directions

Mix the oil, lemon juice, lemon zest, dill, garlic, oregano, parsley, salt, and ground black pepper in a small bowl until combined. Set aside.
Preheat the oven to 425F. Line a large sheet pan with parchment paper.
Spatchcock the chicken. Place it on a large cutting board breast-side-down and pat dry with paper towels. With kitchen scissors or poultry shears, carefully cut along both sides of the backbone and remove it. Flip the chicken over so the breast side is up. Press down firmly in the center of the breast with the heels of your hands until you hear a small crack. By breaking the breastbone, the chicken will lay flat.
Season the underside of the chicken with salt and ground black pepper, then flip back to breast-side up. Reserve about 2 tablespoons of the oil and spice mix and set aside in a separate small bowl. Take the remaining mixture and spread it all over the chicken, evenly covering it.
Roast until the chicken is browned on the outside, the vegetables are tender, and a meat thermometer inserted through the thickest part of the breast reads 165°F, 40 to 50 minutes. If the chicken is fully browned on top but not done cooking internally, place a piece of aluminum foil on top to prevent burning (around 25-30 minutes in).
Transfer the chicken to a cutting board, brush with the reserved oil and spice mix, and rest for at least 10 minutes before slicing and serving.
To assemble as bowls, plate even servings of quinoa, add the chopped fresh veggies, add even servings of the lemon spatchcock chicken, top with hummus, if desired, or sauce of choice.

Notes

Storage: Refrigerate leftover chicken bowl components in separate sealed containers for up to 4 days. Freeze for up to 3 months.
Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
Make these into bowls: To make into a Mediterranean-inspired bowl, prepare 1 cup of dry quinoa and dice veggies of choice-I recommend red onion, english cucumber, and cherry tomatoes. Assemble with the quinoa as a base, then add your veggies, and top with sliced lemon dill chicken, or your preferred cut of the whole chicken. Serve with a scoop of hummus and chopped dill, if desired.

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One Comment

Gina says:
February 2025 at 5:01 am
First time spatchcocking a chicken and it turned out great! Mine was a little anemic looking but cooked all the way through so I might try a little broil at the end next time but was very tasty and basically fell apart when I even got close with the knife!