Spatchcock Chicken


  • One 3½-to-4-pound chicken
  • 2 lemons cut into ½-inch slices
  • 2 sage sprigs
  • 2 rosemary sprigs
  • ½ cup olive oil, divided
  • Kosher salt, to taste
  • 1 tablespoon dried Porcini powder
  • 1 teaspoon cayenne pepper
  • 2 (8 ounces) sliced mushrooms
  • 1 teaspoon lemon zest
  • 4 garlic cloves, smashed


  1. Preheat the oven to 475° and line a baking sheet with tinfoil.
  2. On a cutting board, place the chicken breast-side down so that the backbone is facing up.
  3. Using a pair of kitchen shears, cut down along one side of the backbone through the ribs.
  4. Do the same thing to the other side of the backbone until the entire backbone is completely removed.
  5. Flip the chicken so that the skin side is facing up. Take the wing tips and tuck them under the wings.
  6. Using the palm of your hand, press firmly on the breasts to break the breastbone and flatten the chicken.
  7. In the center of the prepared baking sheet, layer the lemon slices to make a platform to hold the chicken.
  8. Top the lemon with the sage and rosemary, followed by the chicken.
  9. Rub the chicken with 2 tablespoons of the olive oil and season with salt.
  10. Sprinkle the Porcini powder and cayenne over the chicken and rub into the skin.
  11. In a large bowl toss all the mushrooms with 4 tablespoons of the olive oil, the lemon zest and garlic.
  12. Season with salt.
  13. Lay the mushroom mixture around the spatchcocked chicken and transfer the tray to the oven.
  14. Cook until the chicken is golden brown and has reached an internal temperature of 165°, 25 to 30 minutes.
  15. Let the chicken rest for 5 minutes, then carve and serve.