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Flat Roasted Chicken with Lemon and Garlic

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

Flat Roasted Chicken with Lemon and Garlic
Flat Roasted Chicken with Lemon and Garlic
Total time:


  • 2 pounds whole chicken
  • 4 bulbs of garlic, halved horizontally
  • 3 lemons, sliced into half inch rounds.
  • 2 tablespoons of extra-virgin olive oil
  • Sea salt and fresh black pepper


  1. Preheat oven to 425°F.
  2. Rinse the chicken, remove internal organs, set aside in a sauce pan and pat chicken dry.
  3. Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you.
  4. Using sharp kitchen scissors or chicken shears, cut closely along each side of the backbone.
  5. Remove and discard the backbone or save with internal organs for stock.
  6. Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.
  7. Arrange the garlic and lemon on an oven tray lined with non-stick baking paper.
  8. Top with the chicken, breast-side up, tucking in the wing tips.
  9. Brush the chicken with the oil and sprinkle with salt and pepper.
  10. Roast for 35–40 minutes or until golden brown and cooked through.
  11. Internal temperature with a thermometer should read 165°F.
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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