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Lime and Thyme Spatchcocked Chicken






1 hr

Lime and Thyme Spatchcocked Chicken



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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



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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.

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

5. 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


Naomi's Take

Cooking a whole chicken can be a rite of passage—a tradition married with your own creativity. I can still remember the aroma and juices that ran from my mum’s Shabbat chicken as she carved it.

I fondly make whole chickens a Shabbat staple for my family, but each generation builds on traditions, creatively finding ways to improve the process. My sprinkle of creativity is the spatchcocked method! It begins with the best—an Empire Kosher® whole chicken—then remove the backbone and flatten it out over aromatic ingredients, like lime and thyme, and tuck in the wings. This technique creates an evenly roasted, delectable chicken with golden brown, crisp skin, in less cooking time. The aroma will draw people to the table—and every juicy bite will be one they’ll remember!

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