Lemon Herb Spatchcock Chicken
This sheet pan Lemon Herb Spatchcock Chicken brings a tender and flavorful chicken to your table with crave-worthy veggies.
One Pan for Your Whole Chicken Dinner!
Sheet pan dinners are a godsend. I think what sets this one apart is the skill you get to show off by spatchcocking a chicken and presenting your family with the juiciest, tastiest, crispiest golden chicken they’ve ever had.
Alongside the chicken, we’ve got perfectly seasoned baby potatoes and Brussels sprouts. I also like to include lemon halves in the roasting process.
This gets those citrusy juices flowing and when you squeeze them over your meat and veggies before serving, it brightens up the flavors SO much. You and your family will absolutely love this one, my friend.
For a full tutorial on how to spatchcock your chicken, click here!
Ingredients Needed For Lemon Herb Spatchcock Chicken
Here’s a rundown of what you’ll need to make this recipe. The complete measurements are in the recipe card.
- Whole chicken. This recipe is based on a 5 lb chicken. If you go larger, make sure to adjust the cook time accordingly and always check the internal temperature with a meat thermometer.
- Olive oil. I like to use olive oil because its rich flavor goes so well with the lemon, garlic, and herbs.
- Sea salt and cracked black pepper. These gems just help all of these glorious flavors POP.
- Garlic and onion powders. Every dry rub needs this duo, in my mind!
- Smoked paprika. I love the subtle smoky essence this spice brings, but you could also use regular or sweet paprikas.
- Italian seasoning. I like to use a basic Italian seasoning because it brings all the basics to the mix, like rosemary, sage, thyme, etc. But you could always swap this for your own mix of dried herbs. Herbes de provence would work, too!
- Lemons. Lemon just brightens everything up. It takes the existing flavors and makes them SHINE.
- Brussels Sprouts and baby potatoes. These two have the same roasting time, so I think they are the perfect duo when it comes to sheet pan dinners. You can also season them together, which just cuts back on time and effort even moreso.
- Fresh herbs and smashed garlic cloves. Since I’m not using fresh garlic or herbs in the dry rub, I like to roast them on the pan alongside everything else for the sake of aromatics and flavor infusion.
How to Make Lemon Herb Spatchcock Chicken
Preparing the chicken:
- Mix the ingredients for your dry rub in a small bowl and set it aside.
- Place your chicken onto a baking sheet or cutting board, gently pat it dry with paper towels to remove excess moisture, and spatchcock it. (You can find my full tutorial on how to spatchcock a chicken here.)
- Rub the seasoning mixture evenly over the chicken and let it sit for an hour at room temperature. (According to the USDA, poultry is fine left at room temp for up to two hours.)
Preparing the vegetables:
- While the chicken sits, prepare your Brussels sprouts by trimming them, rinsing them, and drying them thoroughly. Let them sit out on a baking sheet with paper towels to air dry for at least 15 minutes.
- Rinse the baby potatoes in cold water, then cut them in half. Pop them into a large mixing bowl.
- When the Brussels sprouts are dry, transfer them to the mixing bowl with the potatoes. Drizzle some olive oil over those bad boys and season them generously. Toss to coat. (Seasoning suggestions below in recipe card.)
Roasting the chicken and vegetables:
- Nestle two lemon halves near the chicken on the baking sheet, then pop the chicken into the oven at 475º F and cook it for 15 minutes.
- After 15 minutes, add the Brussels sprouts and the potatoes to the pan. Sprinkle them with some grated parmesan if you want. Add some smashed garlic cloves and fresh herbs for extra aroma and flavor.
- Roast everything for another 25-30 minutes or until the thickest part of the chicken registers an internal temperature of 165º F with a meat thermometer.
- Remove from the oven and put the chicken onto a cutting board to rest for 5-10 minutes.
- Carve the chicken, squeeze the roasted lemon over the meat and the veggies for ultimate lemony goodness, and serve!
Useful Tools for This Recipe:
- Sturdy Kitchen Shears
- Sharp knife
- Carving Knife
- Cutting board
- Baking sheet
- Mixing bowls
- Measuring cups and spoons
- Meat thermometer
- Paper towels
Recipe Tips + Tricks
- Don’t skip out on letting your Brussels sprouts dry out. This will help them crisp up nicely on the outside!
- To season the Brussels sprouts and potatoes, I double up on my seasoning from this roasted potato recipe and add some shredded parmesan on top for some cheesy goodness. You could season them simply with salt and pepper or your own blend as well.
- If you don’t like Brussels sprouts, other vegetables that would roast well with the potatoes for the same length of time would be cauliflower (cut into larger florets), carrots, or turnips. Vegetables like broccoli and green beans take less time to roast, so if you prefer to use those, keep them separate from the potatoes and add them when there’s only about 15 minutes of roast time left.
- Can’t find baby potatoes? Get yourself some Yukon golds and cut them into bite-sized pieces, then proceed with the recipe.
- Leftover bones can be used to make a nourishing chicken stock.
Have You Made This Recipe?
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More Sheet Pan Dinners You’ll Love:
- Sheet Pan Sausage and Peppers on a Bun
- Sheet Pan Salmon with Moroccan Apricot Glaze
- Greek Sheet Pan Chicken with Baked Feta
- Sheet Pan Shrimp Fajitas
Get the Recipe:
Lemon Herb Spatchcocked Chicken (Sheet Pan Dinner)
For the chicken:
- 1 5 pound whole chicken, Gizzards removed if necessary
- 1 TBSP sea salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1 lemon, zested; keep the lemon for roasting
- 1 TBSP olive oil
- Fresh herbs, like rosemary, sage, and thyme (optional)
- 3 large smashed cloves of garlic
For the vegetables:
- 1 lb Brussels sprouts, ends trimmed and cut in half
- 1.5 lb baby potatoes, cut in half, I like to use baby honey gold potatoes!
- 1 TBSP olive oil, give or take
- 1 cup grated parmesan cheese
Suggested vegetable seasoning (you could use your own if you prefer):
- 2 tsp sea salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp herbes de Provence
- 1 tsp cracked black pepper
- 1 tsp tsp paprika
Preparing the chicken:
- In a small bowl, blend the dry rub ingredients; set it aside.
- Place your whole chicken onto a baking sheet or cutting board (if the chicken has gizzards in its cavity, remove and save for a chicken stock). Gently pat it dry with paper towels to remove excess moisture and then spatchcock the chicken. (You can find my full tutorial on how to spatchcock a chicken here.)
- Rub the seasoning evenly over the surface of the chicken and let the chicken marinate at room temperature for an hour. If you're preparing the chicken hours ahead of time, put it in the fridge and take it out about an hour before cook time. (The USDA states that poultry is safe left at room temp for up to two hours.)
Preparing the vegetables:
- Prepare your Brussels sprouts by trimming them, rinsing them, and drying them very well by blotting them with paper towels. Set them out on a baking sheet lined with paper towels to dry for at least 15 minutes. This helps you get those nice and crispy edges.
- Rinse the potatoes in cold water and cut them in half. Pop them into a large mixing bowl.
- When dry, transfer the Brussels sprouts to the mixing bowl with the potatoes. Drizzle the olive oil over them and hit them with the seasoning mix I've provided, or your own. Toss well to coat evenly.
Roasting the chicken and vegetables:
- Nestle the lemon halves next to the chicken on the baking sheet. Put the chicken in the oven at 475º F and cook it for 15 minutes.
- After 15 minutes, remove the baking sheet from the oven and add the Brussels sprouts and the potatoes to the pan, spread out evenly. Sprinkle them with some grated parmesan. If you want, nestle some smashed garlic cloves and fresh herbs around the chicken and veggies for extra aroma and flavor.
- Pop the baking sheet back into the oven and roast for another 25-30 minutes or until the thickest part of the chicken registers an internal temperature of 165º F with a meat thermometer.
- When done, remove the baking sheet from the oven and put the chicken onto a cutting board to rest for 5-10 minutes.
- Finally, carve the chicken, and then squeeze the roasted lemon over the meat and veggies for ultimate lemony goodness; serve!
75 Comments on “Lemon Herb Spatchcock Chicken”
One pan for dinner?! Sign me up immediately!
This is absolutely incredible. I loved it. Lemon and herb is just the best.
Oh this looks beautiful! I’ve always been intimidated about spatchcocking, but you make it seem so simple. Can’t wait to try this out, thanks so much!
I love the zesty flavors in this spatchcock chicken! Soooo good.
wow so juicy and flavourful this Lemon Herb Spatchcock Chicken recipe is. Our family loves it and requests it all the time
this is everything I love in a dinner! obsessed with lemon atm and I also just bought some Shun kitchen shears for spatchcocking purposes!
I made this chicken for dinner last night and it was incredible! Thanks so much for sharing the recipe!
I love this chicken recipe. That is a good idea for holiday main dish.
So easy to make and delicious to eat. This is fancy enough for the holidays as well as a weeknight dinner for the family.
The herbs and spices added so much flavor to this chicken! It came out perfectly moist and juicy~
Your Lemon Spatchcock Chicken is gonna be a hit in my house on Sundays! Thanks for sharing!
I’ve made this chicken twice and it turned out perfectly both times! So juicy and full of flavor!
So flavorful! I love the easy to follow guide, too. This recipe is one of my favorites!
I LOVE that this whole meal cooks on one sheet-pan. The flavors are amazing! Also, spatchcocking the chicken was easier than I thought it would be.
This whole post is so helpful! I really appreciate how simple and straightforward the seasonings are here – they pack a ton of flavor without feeling like one more overwhelming thing, so I could really concentrate on this new-to-me technique. Will add this one to the rotation for sure!
What a flavorful chicken recipe!! This is so good!! Thanks so much for the recipe! My family enjoyed it!
You’re welcome! Glad it was a hit.
Such a great way to prepare chicken. We have done it a couple of times and it has always turned out great. You can never go wrong with a fantastic chicken recipe.
I’m so happy to hear this, Gloria! Thank you!
Everyone at my house really loved it! Thanks so much for the recipe!
Great! You’re so welcome.
The perfect recipe for the holiday. I love the combination of flavors. Thanks for sharing.
One of the most inviting looking chicken recipes that I’ve seen this year. Delightful!
I love the fresh lemon flavor with the herbs on this chicken
So easy and so tasty! Thanks for the great tutorial!
Glad it was helpful!
Love this sheet pan dinner!! The chicken drippings on the vegetables were amazing!!
Ouu, that does sound good :)
The lemon herb flavor of this chicken is out of this world delicious! Definitely a new favorite in our house!
That’s awesome to hear!
Wow – this was so good and I was thrilled with the way the brussels sprouts came out. It was also easy to clean up, which made the entire meal even better!
The lack of mess is such a bonus.
I really enjoyed this recipe. I did add a little lemon pepper to the rub as well. It came out delicious!
That’s a fantastic idea, Kim!
Great tip for using the lemon halves in the roasting process. Delish!
Love warming lemons! They’re great on the grill too ;)
Oh wow! This chicken looks fantastic. Such a wonderful sheet pan meal. I love the flavor from the lemon and spices.
Love everything about this easy lemon herb spatchcock chicken. The flavors, the simplicity, it’s a fabulous meal.
Aw, thank you Nikki!
Fantastic recipe! I made it to feed my friends yesterday and got so many compliments! Thank you!
Love hearing that! Thanks, Tavo!
I tried this for the first time and was so blown away with how delicious and easy this was to make.
This makes me so happy!
This yummy citrus-y chicken is so yum. Extra points for actually step by step explaining how to spatchcock the bird too. Sooo good.
I’m so glad you found this helpful, Jenny! <3
This is such a genius way of cutting down the cooking time for a whole chicken! And I am loving the flavors happening here. :)
It really helps for time! Thanks, Carrie :)
wow!! this chicken was so flavourful and fork tender! i love that Lemon Herb seasoning! will use that for wings too
Love the idea of using it for wings!
I was totally amazed by the flavors of this recipe. My entire family loved it, even the picky eaters. Definitely saving for later!
That’s amazing to hear!
This looks so beautiful and elegant, but it’s actually not too hard to make. I love that it’s a full meal on one pan, and the chicken was juicy and tender
Yes! So beautiful yet so easy!
Beautiful presentation matched with superb flavor! My whole family loved it and the best way to cook chicken; turned out perfectly tender and juicy!
Happy to hear it!
This spatchcock chicken is so juicy and full of flavors from the herbs and tart lemon. Perfect Sunday dinner.
Right? I love the lemon and herbs here. So glad you enjoyed it.
Love this easy and delicious sheet pan meal. The chicken is amazing and the lemon herb flavor is divine.
So glad you love it, Kathleen.
I love this chicken recipe its moist delicious and a perfect keeper recipe!
I love that this is a one-pan recipe!! This was perfect for an easy weeknight dinner for our family!
I’m so glad!
Love that this is all made on one baking sheet!
Oh yeah. Hardly any mess to clean up after ;)
I love that you made this into a sheet pan meal. The lemon herb flavors is fabulous with the chicken and vegetables. Can’t wait for my family to try this.
You know, I was looking at the sheet pan holding the bird and noticed a whole lot of space that could hold veggies. And we all know sheet pan meals make things so much easier so, here we are ;)
This is by far the easiest and most delicious roast chicken I’ve ever made! I am so glad I found this recipe!
I’m so glad to hear this, Chenée! Thanks for the feedback!
This is Sunday dinner perfection right here! Loving all of the flavors happening in this recipe. :)
Totally agree! Makes the house smell amazing and it all tastes so good.