Spatchcock Lemon Chicken & Roasted Veggies

This is a recipe that you can do with any cut of chicken. I have used this marinade on plain chicken breasts and I’ve also used a whole chicken. For this recipe, we are focusing on how to spatchcock a chicken and then use this yummy marinade for the most tender chicken. You don’t need any special kitchen tools other than a sharp knife and/or kitchen shears.

Spatchcock Lemon Chicken & Veggies

Another great way to roast a chicken and veggies that will be sure to please everyone!
Servings 6


  • 5 pound whole chicken
  • 1/4 cup lemon juice
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp thyme

Roasted Veggies

  • 381 grams broccoli florets
  • 301 grams asparagus (1 bushel)
  • 391 grams summer squash (1 zucchini, 1 yellow squash)
  • 10 tbsp avocado oil
  • salt & pepper to taste


  • Clean and dry chicken. Cut out backbone with kitchen shears. Pressing on the breast bone, push down to snap the bone so the chicken lays flat. Place chicken in a roasting pan, breast side up.
    Combine lemon juice and avocado oil. Pour over chicken and make sure everywhere gets coated evenly. Sprinkle garlic powder, salt, pepper and thyme. Bake at 400 degrees for 30 minutes. Check temperature and cover with aluminum foil.
    Dice up vegetables into evenly sized pieces. Drizzle avocado oil, salt and pepper over veggies. Mix well and roast at 400 degrees for 25-30 minutes.
    Remove foil and let skin crisp up. Watch carefully. Enjoy!


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