1. Preheat your oven to 400°F. Prepare a baking sheet by lining it with aluminum foil and spraying it with nonstick spray. This will help with cleanup later and ensure the chicken doesn’t stick.
2. Place the whole chicken back-side up on a cutting board. Using poultry scissors or a sharp knife, carefully cut out the backbone of the chicken. This step is essential for spatchcocking; it allows the chicken to lay flat.
3. Once the backbone is removed, rotate the chicken and press down on the breast to flatten it. Believe me, the more you flatten it, the better it cooks!
4. Turn the legs inside out and place the butterflied chicken open-side down on the prepared pan. This positioning helps the skin get crispy.
5. Halve the garlic heads and place them cut-side down next to the chicken on the baking sheet. They’ll roast alongside the chicken, becoming soft and flavorful.
6. In a small bowl, combine the marinade ingredients: the lemon juice, olive oil, Italian seasoning, salt, and pepper. This mixture will add incredible flavor to the chicken.
7. Brush the marinade generously over the chicken, ensuring it’s coated well; this will keep it moist and flavorful. Let the chicken sit in the marinade for about 30 minutes at room temperature or up to an hour in the refrigerator.
8. Once marinated, bake the chicken in the oven for about 30 minutes. This initial cooking phase allows the chicken to start cooking through.
9. While the chicken is in the oven, slice the lemon into rounds. After 30 minutes, remove the chicken from the oven. Place the lemon slices on top of the chicken for added flavor and visual appeal.
10. Return the chicken to the oven and cook for another 15 to 20 minutes, or until the internal temperature reaches 165°F. This is key for ensuring it’s cooked through. Let the chicken cool slightly before serving.
