Citrus Spatchcock Chicken
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
Butterfly chicken roasted to perfection in lemons and oranges in a cast iron pan.
  • 1 Whole chicken
  • ¼ c olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1½ Tbsp fresh lemon juice
  • 1 Tbsp fresh orange juice
  • Lemon and orange slices
  • ½ onion, sliced
  • 4 garlic cloves
  1. Preheat oven to 450 degrees.
  2. Cut backbone out of back of chicken to butterfly it. Turn over and press down on the chicken to make it flat.
  3. Pat dry both sides of chicken.
  4. Place orange, lemon and onion slices on bottom of 12 inch cast iron skillet.
  5. In a mixing cup, add olive oil, salt, pepper, lemon and orange juices. Whisk together.
  6. Place chicken skin side down and brush half of oil mixture on backside of chicken. Turn over chicken (if wet, pat dry again) and place on top of vegetables. Brush remaining mixture on the chicken.
  7. Place in the oven for 45-50 minutes or until chicken is cooked to 160 degrees.
  8. Remove and let rest for 10 minutes. Serve with pan juices.
Recipe by addicted to recipes at