Butterflied Lemon & Thyme Chicken
If you’re looking for a Christmas main that feels special, this Lemon & Thyme Butterflied Chicken is perfect. It comes without the stress or expense. Butterflying (or spatchcocking) the chicken ensures it cooks more evenly. It also makes it much faster than a whole bird. This method keeps the meat wonderfully juicy and gives you beautiful golden skin.
Flavoured with fresh lemon, thyme, and butter. This recipe brings bright, festive flavours to the table. It does so without overwhelming the rest of your Christmas menu. It also works beautifully on a tight budget. This is one of the reasons I chose it for my $100 Christmas Special this year.
This chicken smells incredible while it cooks and looks stunning served alongside roasted veggies, greens, and a simple salad. It’s the kind of main that feels effortless yet impressive, perfect for Christmas lunch or dinner.
It has a butter spread under the chicken skin, ensuring a moist, succulent chicken. It also adds extra taste from the thyme and lemon.
Watch This Recipe in My Christmas Special
This Lemon & Thyme Chicken is part of my Farmers Wife Homestead Christmas Special. In this special, I made a full family feast for around $100 NZD.
Related Recipes & Links
- Honey-Kissed Roasted Carrots
- A Simple Roasted Veggie Green Salad
- Cheesy Garlic Loaf
- Farmhouse Cheese Log
- Chocolate Chip Cookie Log
- Cherry Pie | Buttery Crust & Juicy Cherry Filling
- Green Beans with Bacon
- Smashed Potatoes
How to Butterfly (Spatchcock) a Chicken
If you’ve never butterflied a chicken before, don’t worry. It’s much easier than it sounds. It also helps the chicken cook faster and more evenly. All you need is a good pair of kitchen scissors or a sharp knife. Start by placing the chicken breast-side down. Cut up one side of the backbone, then the other, and remove it completely. Flip the chicken over. Press firmly on the breastbone until it flattens out. You’ll sometimes hear a little crack as it settles. That’s it! The chicken is now butterflied and ready for seasoning. Most supermarkets will also butterfly it for you if you prefer. However, doing it at home is quick. It is simple and saves a few dollars.
Lemon & Thyme Butterflied Chicken Recipe
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 1-1.15 hours
Ingredients
- 1 whole chicken. Mine was 1.9kg (butterflied/spatchcocked)
- 25g butter, softened
- 2 Tbsp olive oil
- 1 lemon (zest + juice)
- 1–2 tsp dried thyme or a handful of fresh thyme
- Salt and pepper, to taste
- Extra lemon slices and thyme for roasting (optional)
Method
- Preheat your oven to 200°C fan bake.
- Place the butterflied chicken on a lined baking tray, breast side up. (see instructions above)
- In a small bowl, mix together the butter, lemon zest, lemon juice, thyme, salt, and pepper.
- Gently loosen the breast skin with the back of a spoon. (As shown in the video) Spread a little of the mixture underneath.
- Add extra lemon slices or thyme sprigs on top if you’d like more flavour.
- Roast the chicken for 1-1.15 hours, depending on size, or until the juices run clear and the skin is golden. The thigh internal temperature of the chicken should be 72c and above. I highly recommend a meat thermometer.
- Baste the chicken during the cooking to help guarantee a crispy golden skin.
- Rest for 10 minutes before carving.
Stacey’s Kitchen Tips
- Butter + oil gives the skin both flavour and crispness.
- Fresh lemon zest is the key to getting that bright citrus flavour through the whole chicken.
- Letting the chicken rest before serving keeps it juicy and easier to carve.
- If the chicken is browning too quickly, simply cover loosely with foil.
Variations
- Rosemary Lemon Chicken: Swap thyme for rosemary.
- Garlic Herb Chicken: Add parsley, oregano, or Italian herbs.
- Chilli Lemon Chicken: Add chilli flakes for heat.
- BBQ Option: Cook on the BBQ with indirect heat for a smoky flavour.
Serving Ideas
This chicken pairs beautifully with:
Final Thoughts
This Lemon & Thyme Butterflied Chicken is a beautiful option when you want fresh, bright flavours without spending a fortune. It cooks quickly, feeds the whole family, and looks stunning on the Christmas table. I hope this becomes one of your go-to mains not just for Christmas, but all year round.
— Stacey, Farmers Wife Homestead
