Lime and Thyme Spatchcocked Chicken






1 hr

Lime and Thyme Spatchcocked Chicken


1 (4-pound) whole Empire Kosher®  Chicken, spatchcocked

2 limes sliced

6 sprigs thyme

6 cloves garlic

kosher salt

freshly ground black pepper

¼ cup extra virgin olive oil


  1. Preheat oven to 425°F.

  2. Place lime slices, thyme and garlic in a large roasting pan or a baking sheet lined with parchment paper.

  3. Place the chicken, breast side up, on top of limes; generously season with salt and pepper and drizzle with olive oil.

  4. Bake for about 45-60 minutes, until cooked through.

  5. The internal temperature of the chicken should reach 165°F.

  6. To serve, cut up the chicken into quarters or eighths, spoon pan juices over chicken, and garnish with fresh lime and thyme sprigs.

Contributed by Naomi Nachman