45 Minute Roast Chicken

  • Author: Marissa
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50
  • Yield: 1 Chicken
  • Category: Lunch or Dinner
  • Method: roast


Easy Roast chicken in less than an hour! This easy, succulent roast chicken will have you feeling like a kitchen pro!


1 Chicken, backbone removed

1/3 C butter, ghee, or oil 

Lots of Kosher Salt + pepper

2 cloves of garlic, crushed into a paste

fresh herbs, chopped

juice of 1/2 a lemon


  1. Preheat oven to 425 degrees.
  2. Spatchcock chicken (Remove backbone) Rinse and pat dry. Place chicken breast-side up on a parchment lined baking sheet.
  3. Rub generously with oil or ghee. Make sure to get under the skin.
  4. Make paste with crushed garlic and any chopped fresh herbs you choose to use. Use a little more oil or ghee if necessary. Use your hands to rub the paste all over chicken. Get both sides and under the skin.
  5. Season with salt, cracked black pepper, and any other dry seasonings you might be using. Squeeze lemon juice all over.
  6. Place in preheated oven. Cook for 30- 50 minutes depending on the size of your chicken.
  7. Baste every 20 minutes with drippings. If oven cooks unevenly, rotate halfway through cook time.
  8. Check doneness with meat thermometer, if necessary. Let sit for 10 minutes before serving.

Keywords: chicken, spatchcock, roast