Lemon + Caper Spatchcock Chicken
  1. Preheat oven to 425°F (218°C).

  2. Rub the spatchcocked chicken all over with olive oil.

  3. Season generously with garlic powder, onion powder, ground mustard, salt, and pepper.

  4. Place on a baking sheet or roasting pan, skin side up.

  5. Roast at 425°F for 20 minutes.

  6. Reduce heat to 375°F (190°C) and continue cooking for 30–40 minutes, or until a thermometer reads 160°F in the breast and 175°F in the thighs.

  7. Let rest for 10 minutes before serving.

  8. In a small saucepan over medium heat, sauté the shallots and garlic in butter until golden.

  9. Season with salt and pepper.

  10. Add the capers and stir for another minute.

  11. Pour in the white wine and reduce the heat to low.

  12. Simmer gently until the alcohol cooks off and the sauce slightly thickens (about 5–7 minutes).

  13. Pour the warm sauce over the chicken.

  14. Garnish with fresh parsley and lemon slices.

  15. Serve immediately and enjoy!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

CuisineMediterranean

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Loading...