Our Family’s Favorite Roasted Chicken

Whole chickens are a cheap way to feed my family protein. So we roast one occasionally and enjoy it for multiple meals. The first meal is always as is- roasted chicken with a green veggie and salad {or something similar} and the second meal is usually chicken salad or I’ll shred it and put it on top of our salads. Cheap and easy protein! This was my first time to spatchcock a chicken and I’ll be doing this every time I cook a whole chicken now. It cooks so much faster- half the time it takes to cook a whole chicken! All it takes is the whole chicken and a pair of {clean} kitchen shears.

You can google “How to spatchcock a chicken” to find out how and probably even watch a video. But here’s what I did: I flipped my chicken breast-side down, used my shears to cut on either side of the backbone and then removed the backbone completely. At this point the videos will tell you to find the breastbone and clip the small triangle shaped cartilage so the chicken will lay flat. I wanted my chicken to cook even faster so I flipped my whole bird over and used a sharp knife to cut it in half. That’s it! This simple act will cut your cooking time in half!

I’ll post the seasoning recipe I use below- this combination seems to be a favorite for our family.

I hope you guys enjoy this recipe! If you make it and post a photo to Instagram tag me! Tag me in your actual photo and use the hashtag #EmilyEatsRealFoodRecipe. I love seeing the creations you come up with from my recipes.


Our Family's Favorite Roasted Chicken
  • A generous drizzle of your favorite oil {I use Avocado Oil.}
  • 1 Whole Lemon, sliced thin
  • 1 Tablespoon of House Seasoning {less if you prefer a little less salty- we like the recipe on the salty side.}
  • 1 Tablespoon of Dill {I used dried dill because it's what I had on hand}
  • 1 Tablespoon of Dried Rosemary {Fresh will work too!}
  1. Preheat oven to 475*.
  2. Drizzle oil in the center of a large bar pan or cookie sheet.
  3. Sprinkle all seasonings over the top of the bird and rub seasonings in with {clean} hands making sure to rub under the skin on top of the breast.
  4. Arrange sliced lemon on top of chicken.
  5. Slide pan into preheated oven and cook for 10-15 minutes. {This makes the skin nice and crispy.}
  6. After 10-15 minutes lower heat to 375* and cook chicken until the breast reaches 165*. This took about another 15-20 minutes for my bird but it will all depend on the size of your chicken.
  7. Allow chicken to cool for 5-10 minutes and enjoy!

{You can find the recipe for House Seasoning HERE.}

Here are a few tools that make cooking this meal easier for me:
~Our favorite cooking thermometer. We use this thing every time we cook meat. {And even in the mornings when making our French press coffee. Ha!}
{I will occasionally post links to products that I already use and love. I’ll never post a link to a product unless it’s something I personally use. If you click on a link that I post, at no additional cost to you, I earn a small commission if a purchase is made. Thank you for supporting this little blog.}
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