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5 from 1 vote

Spatchcocked Honey-Lemon Glazed Chicken Recipe

Servings: 6
Author: Pamela

Ingredients

  • 1 4 to 5 pound whole chicken backbone removed or spatchcocked (you can save the backbone for stock)
  • 2 teaspoons kosher salt + more for sprinkling
  • 2 Tablespoons honey
  • 1 Tablespoon lemon juice
  • 1 Tablespoon soy sauce tamari, or coconut aminos
  • 6 large sprigs fresh thyme
  • Any combination of vegetables: onions cut into thick slices and separated into rings, carrots cut into 2-inch pieces, whole baby potatoes or Yukon Gold potatoes cut into 2-inch pieces, fennel cut into wedges, parsnips cut into 2-inch pieces, rutabaga cut into 2-inch pieces, radishes, or lemon slices
  • 1 Tablespoon olive oil

Instructions

  • It’s best to season larger pieces of poultry well in advance (at least a few hours to up to 2 days in advance). So salt the chicken as soon as you get home from the market. DO NOT SALT KOSHER CHICKEN. Season the underside of the chicken with some of the salt. I like to carefully separate the skin from the chicken breast meat, sliding my fingers to separate the skin as far down as I can go, but trying not to tear the skin. Rub a little salt under the loosened skin and directly into the meat as evenly as possible. Rewrap and refrigerate until ready to cook.
  • Remove the chicken from the refrigerator 45-60 minutes prior to cooking to remove some of the chill. This is important for large pieces of protein.
  • Preheat the oven to 425 degrees F when ready to cook the chicken.
  • In a small bowl, whisk together the honey, lemon juice, and soy sauce until smooth.
  • Line the bottom of a rimmed baking sheet or roasting pan that is just big enough to fit the chicken with aluminum foil for easy clean up. Spread out vegetables on the baking sheet and top with thyme sprigs. Place the chicken (breast-side up) on top of the vegetables. Brush one third of the honey glaze over the chicken skin. You will use the remaining glaze to baste. Season any vegetables not covered with chicken with some salt and a drizzle of olive oil.
  • Roast the chicken for 50-60 minutes, or until the temperature of the breast is 160 F, basting the chicken every 20 minutes. Tent the chicken with foil If the skin starts to burn before it’s fully cooked through. After the chicken is cooked through, allow to sit, covered, out of the oven for 15 to 20 minutes.
  • Carve the roasted chicken and serve with the vegetables and juices that accumulated at the bottom of the pan.

Notes

You can make this recipe with a whole chicken (no backbone removed) if you’d like, just keep in mind that it will take longer to cook, about 1 hour 10 minutes to 1 ½ hours, depending on the exact size of your chicken.