This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Lemon/Herb Roasted Spatchcock Chicken

  • Filter
  • Time
  • Show
Clear All
new posts

    Lemon/Herb Roasted Spatchcock Chicken

    A simple, delicious roasted chicken recipe that probably most of us have. You can do this in the oven or indirect on your BBQ. I like to do it on my PK because I use a little bit of wood to give it a kiss of smoke. I also tried this in an iron skillet after seeing a video on the PK website.

    I spatchcock the chicken, but also remove the ribs and breast bone (a technique I learned on AmazingRibs). This way I can simply cut slices of breast meat, rather than having to cut the breast into serving portions. You can easily give both light and dark meat to your dinner guests.

    1. 3-5 lb. whole chicken. I usually use organic chicken.
    2. Spatchcock chicken, remove ribs and breast bone. Dry brine bird with kosher salt for at least 3 hours in the frig.
    3. Prepare Grill for 2 zone cooking or use your oven. Desired temp between 325-375 d.
    4. Rub chicken with EVOO, freshly ground black pepper and season using your favorite non-salt rub. I used Amazing Ribs Simon & Garfunkel rub.
    5. In skillet, add a little EVOO, sliced lemons, cloves of garlic and fresh herbs. I used thyme, rosemary and sage.
    6. Place seasoned bird on top of lemon/herb medley, skin side up.
    7. I used a pecan split as my charcoal fence to add a hint of smoke to the cook.
    8. Again, desired cooking temp is 325-375 d. Place skillet with bird on opposite side of fire, close and monitor.
    9. Every 15-20 min baste chicken with pan drippings.
    10. Cook to desired internal temp. I removed it from the PK when thigh temp was 170d and the breast was 175d. The bird in the picture was 4.9 lbs and took 2 hours to cook.
    1. 3-4 depending on size of bird and who ya feeding (Tiny Tim or Godzilla)
    1. Moist, juicy meat with slightly crispy skin. Great lemon/garlic/herb flavor. Sorry, forgot to take finished pics.
    Attached Files
    Last edited by TripleB; January 18, 2021, 03:03 PM.

    I could put a “hurtin” on that barnyard strutter. Nice looking cook on the PK.


      That “does” look good!


        Wow, looks great. Thank you for the write up and sharing.




            Looks awesome.
            Can you find and share the link for removing the ribs and breast bones?


            Spatchcock is the only way I cook chicken or turkey after reading an AR article 4-5 years ago. I like the idea of fresh herbs and citrus in the cast iron skillet. Gonna have to try that next time!


              Your PK is a perfect shape for that cook. The bird looks so delicious. Nice job!



                Ever since the Doc ☝posted the link I also remove the breast bones (deboning the whole bird is just to much of a mission). As you mention it is so much easier for serving. Like your style on the bird it looks so good. Great job all round Sir.


                  Whoa, what the heck happened?!? I log on about once a month to get the spatchcock recipe and found this thread. I never gave it a thought to derib because I have never have had a failed cook yet. Maybe next time. Okay, off to the Yoder 640. I can hardly wait for the goodness to come. Thanks for the thread.
                  Last edited by Smokin' Hole; February 16, 2021, 03:38 PM.


                    I like your setup with the log there. Did you put a full chimney's worth of lit charcoal in? What were your vent settings and what temp did it run at?

                    The cook looks delish I was thinking about doing a spatchcocked chicken on my PK this past weekend


                    • TripleB
                      TripleB commented
                      Editing a comment
                      About 3/4 chimney of charcoal. Vent settings were wide open on top and bottom. The temp was around 325 d. I don't think I'll do the wood split again. It did add some smokiness, but I found it did not really compliment the lemon/herb flavor. The bird did come out very moist.

                    Last edited by RDSBandit; September 10, 2021, 03:27 AM.


                    • RonB
                      RonB commented
                      Editing a comment
                      . . .

                    This turned out fantastic. Flavors were great. Meat was so flavorful.
                    Attached Files


                      You done Good, as a Griller should.


                      • Troutman
                        Troutman commented
                        Editing a comment
                        Except he forgot the PBR, that's why I can't give him a star !!!

                      • bbqLuv
                        bbqLuv commented
                        Editing a comment
                        How Bazaar to forget the PBR, and the emotional scar after coming so far.

                      • MBMorgan
                        MBMorgan commented
                        Editing a comment
                        Har har har?

                      Any body using a Blackstone Griddle?


                      • alec coxe
                        alec coxe commented
                        Editing a comment
                        yes,it took me two days to clean it ;and I tried everything .I was making a fried rice dish and the oil just stuck to the griddle ..I toweled ,then scraped ,then sos pads ;also tried to burn greese off ..Not fun


                    No announcement yet.
                    Rubs Promo


                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                    kamado grill
                    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                    Click here for our article on this exciting cooker

                    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                    Click here to see our list of Gold Medal Gifts

                    Our Favorite Backyard Smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                    Click here for our review of this superb smoker

                    Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                    Click here to read our detailed review and to order

                    The Cool Kettle With The Hinged Hood We Always Wanted

                    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                    Click here for more about what makes this grill special

                    Grilla Pellet Smoker proves good things come in small packages

                    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                    Click here for our review on this unique smoker

                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                    Click here to read our detailed review