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

A simple and quicker way to roast chicken
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main
Cuisine: Paleo
Servings: 4 -6
Author: the whole smiths


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


  • Preheat oven to 425*
  • Coat baking dish with a think layer of olive oil
  • Line baking dish with one layer of lemons
  • Place chicken skin side up on baking dish
  • Rub olive oil into skin of chicken
  • Season liberally with salt and lemon pepper
  • Bake for 20 minutes
  • Remove and add olives to baking dish
  • Cook for a remaining 25 minutes
did you make this recipe?Tag @thewholesmiths on Instagram

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