Roasted Spatchcock Chicken with Brown Butter, Smoked Paprika, and Meyer Lemon

Roasted Spatchcock Chicken with Brown Butter, Smoked Paprika, and Meyer Lemon


Makes 4-6 Servings
  • 1 Whole Chicken (about 3-4 pounds)
  • 2.5 Meyer Lemons, thinly sliced (leave one wedge for garnish)
  • 1/2 tsp. (1.5 g) Freshly Ground Black Pepper
  • Kosher Salt
  • 3 Tbsp. (21 g) Smoked Paprika
  • 1.5 Tbsp. (18.5 g) Olive Oil
  • 1.5 Tbsp. (21 g) Black & Bolyard® Original Brown Butter
  • 1 tsp. (3 g) Maldon Sea Salt (or other flaky sea salt for garnish)



  1. Preheat oven to 350°F. 
  2. Place kitchen towel on surface of cutting board and lay chicken, breast-side down, on towel. 
  3. Using a sharp knife, or sharp kitchen shears, cut alongside both sides of chicken spine until you can easily remove backbone. Discard spine or save it to make stock.
  4. Flip chicken over so it’s breast-side up on cutting board. Press down on breast bone until chicken lays flat. 
  5. Line sheet pan with parchment paper. Scatter Meyer lemon slices in a single layer on sheet pan.
  6. Pat chicken dry with a paper towel. In a small bowl, combine black pepper and paprika. Season chicken generously with salt, followed by the black pepper and paprika mixture.
  7. Lay chicken skin-side up on top of lemon slices. 
  8. Roast for 35 minutes, drizzle olive oil on top, and continue cooking for another 15 minutes (until juices run clear and lemons become jammy).
  9. Transfer chicken to a carving board and let rest for 10 minutes. Slice chicken into 8 pieces. Spoon Black & Bolyard® Original Brown Butter
    on top, sprinkle with Maldon Sea Salt, and a squeeze of lemon before serving.