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Serves 4

Olive oil
Kosher Salt
Freshly ground black pepper
1 lemon, quartered
1 small yellow onion, quartered
Small bundle fresh thyme
6 cloves garlic, smashed and in the skin
4-6 pound whole chicken, spatchcocked

8 Tbl. unsalted butter, melted
2 cloves garlic, minced or grated on a microplane
Small bundle fresh thyme
Small bundle fresh rosemary


The night before cooking, season the cleaned and spatchcocked chicken with salt on both sides.

Place on a sheet tray, uncovered and refrigerate.

When ready to cook, allow the chill to come off of the chicken for 30 minutes prior to cooking.

Preheat your oven to 450 degrees. Place a cooling rack on top of a half sheet tray that’s been lined with foil.

On top of the rack, scatter the lemon, onion, thyme and garlic. Place the chicken, skin side up on top of the aromatics. Drizzle the skin with olive oil and rub to evenly coat. Season with salt and pepper. Place the chicken in the oven, uncovered to roast for 30 minutes.

In the meantime, stir the minced garlic into the melted butter. Tie the thyme and rosemary together tightly with butchers’ twine to use as a brush.

Using the herb brush, begin brushing the chicken all over the surface with the garlic butter.

Continue to roast the chicken until an internal temperature of 165 degrees, basting with garlic butter every 10 minutes, another 20 minutes.

Remove the chicken from the oven and allow to rest for at least 15 minutes before slicing and serving.