The Whole Smiths

Whole Eating + Happy Living

spatchcocked chicken with lemons + olives

So I made a bunch of “spatchcock” jokes over on my Instagram when I posted a sneak peek of this delicious chicken, so I’ll spare you from having to listen to them over here too. Besides, my husband always says I run a joke into the ground by saying it so many times until it’s not funny anymore. (Hecouldberightaboutthat)

Over Thanksgiving I saw people spatchcocking everything. But I’m not one with meat usually and my butchering skills would make everyone run from me in horror, so I took awhile to get spatchockin’. That is, until I realized I could just ask my delightful guys in the meat department at Whole Foods nicely to do it for me. Boom! So if you want to do it yourself, a quick google search will help you out. I’m sowwy I’m such a meat loser.

Anyways, this really is amazing chicken and I’ll make it over and over again!



Spatchcocked Chicken with Lemons + Olives




Yield 4 -6

A simple and quicker way to roast chicken


  • 1 whole chicken spatchcocked
  • 1 lemon sliced
  • 1 C. green olives pitted
  • 1 Tbsp. olive oil
  • Salt
  • Lemon pepper


  1. Preheat oven to 425*
  2. Coat baking dish with a think layer of olive oil
  3. Line baking dish with one layer of lemons
  4. Place chicken skin side up on baking dish
  5. Rub olive oil into skin of chicken
  6. Season liberally with salt and lemon pepper
  7. Bake for 20 minutes
  8. Remove and add olives to baking dish
  9. Cook for a remaining 25 minutes

Courses main

Cuisine paleo

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Dinner, Whole30

Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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