Ingredients

• 4 cloves garlic, crushed
• 1 lemon, zested and juiced
• 2 Tbsp chopped fresh oregano
• 1/2 tsp chopped fresh thyme
• 1/2 tsp chopped fresh rosemary
• 1 tsp salt
• 2 Tbsp avocado oil, divided
• 4-6-lb whole chicken

Directions

1. Prepare the seasoning slurry. Mix crushed garlic, lemon zest, lemon juice, chopped oregano, chopped thyme, chopped rosemary, salt and 1 tablespoon of avocado oil.

2. Rub 1 tablespoon of avocado oil over the bottom of a cast-iron or stainless steel skillet (10″ or bigger will fit most chickens).

3. Preheat oven to 425F.

4. Using poultry sheers, cut along the right side of the chicken’s backbone (so you’re cutting through the ribs and not the vertebrae) all the way down the spine. Repeat down the left side to entirely remove the backbone. Turn chicken over (back to breast-side up) and open up to begin to lie flat. You can more thoroughly flatten the chicken by pulling up on one side while pushing down on the other (this breaks the ribs so the chicken will like flat).

5. Place chicken skin-side-up inside prepared skillet. Pat dry with paper towel. Rub seasoning slurry all over skin side of chicken.

6. Roast for 45 minutes. Let rest 5-10 minutes in pan before serving. Enjoy!

Email to a friend | Print this recipe | Back