There’s something deeply comforting about a perfectly roasted chicken—crispy, golden skin and tender, flavorful meat that brings everyone to the table. This recipe is a reflection of our farm kitchen, where simple, whole ingredients are thoughtfully prepared to create something truly special.
This spatchcock chicken is gently loosened under the skin and filled with a rich, savory butter made from garden herbs, fresh garlic, bright lemon zest, and a touch of culinary lavender. The lavender is subtle, adding a soft, earthy floral note that complements the herbs rather than overpowering them.
As the chicken roasts, the butter melts into the meat, creating incredible moisture and depth of flavor. In the final 30 minutes, it’s basted with a simple lemon and honey glaze that caramelizes lightly over the skin, adding a delicate sweetness and a beautiful golden finish.
The result is a dish that feels both rustic and elevated—perfect for a week day family dinner or a meal with friends. It’s the kind of meal that invites you to slow down, savor each bite, and enjoy the beauty of cooking with intention and simple ingredience.
Savory Lavender Butter Spatchcock Chicken with Lemon Honey Glaze
Ingredients
- 4-5 lbs whole chicken
- 1 whole sweet onion cut into 8 wedges
- 1 cup chicken broth
- 1/4 cup butter
- 1 Tbs. Herbs de Provence see recipe below
- 2 Tbs. grated lemon peel
- 1 clove garlic minced
Honey Lemon Glaze
- 1/4 cup butter
- 1/4 cup honey
- 1/4 cup fresh squeezed lemon juice
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp ground lavender buds
Herbs de Provence herb mixture
- 3 Tbs. culinary lavender flower buds
- 3 Tbs. oregano leaves
- 3 Tbs. thyme leaves
- 1 tsp rosemary leaves
- 1 tsp basil leaves
- 1/2 sage leaves
Instructions
- What is Spatchcocking?
- Spatchcocking is a simple technique where the backbone of the chicken is removed so it can be opened up and laid flat. This allows the chicken to cook more evenly and results in crispier skin and juicy, tender meat in less time than a traditional whole roast.
- Place the chicken breast-side down
- Set the whole chicken on a cutting board with the backbone facing up. You’ll see it running down the center.
- Remove the backbone
- Using a sturdy pair of kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to fully remove it. (You can save the backbone for making broth.)
- Open the chicken
- Turn the chicken over so it is breast-side up. It will now open like a book.
- Flatten the breastbone
- Place the heel of your hand firmly on the center of the breastbone and press down until you hear a slight crack. This allows the chicken to lay completely flat.
- Tuck the wings (optional but helpful)
- Tuck the wing tips behind the breasts to prevent burning during roasting.
- Pat dry and prepare
- Pat the chicken dry with paper towels—this is key for crispy skin—then proceed with your butter, seasoning, and roasting.
- Preheat oven to 375 degrees
- Prepare a 9x12" oven safe pan with sides.
- Prep chicken for roasting
- Lay down the 8 wedges of onion on the bottom of the pan
- Mix together the butter, herbs, lemon peel, minced garlic & salt & pepper
- Loosen the skin of the chicken
- Slip about 1 tbs. of the herb butter under the thigh skin on both sides. Working the herb butter down to the drumstick area
- Slip 1 tbs of herb butter under one side of breast, working the herb butter down, repeat on other side of breast meat.
- Pour the 1 cup of chicken broth in the base of the pan
- Cover the chicken tightly with parchment paper & foil
- Bake covered for 35 -45 minutes.
- Uncover chicken, baste with glaze, bake for 10 minutes
- Basted whole chicken again with glaze.
- Chicken is done when the internal temperature is 165 degree. Check the thigh and breast area for doness.
- Take chicken out of oven and let rest for 10-15 minutes.
- Strain drippings and thicken for a delicious gravey.
- Slice chicken and serve.
