To cook whole chickens on the grill, Julia butterflied the bird, which exposed more of the skin to the fire, and flattened them out for even cooking.
Get the recipe:
Buy our winning chefs knife:
Buy our winning chefs knife in the ATK Shop:
Buy our winning kitchen shears:
Buy our winning grilling tongs:
Buy our winning Instant-Read Thermometer:
Buy our winning whisk:
Buy our winning measuring cup:
Buy our winning rasp grater:
Follow Julia on Instagram:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
If you like us, follow us:
26 Comments
Leave a Reply
You must be logged in to post a comment.
I've been following you for many years, you're sooo fun to watch and umumgood food
Question.. can you inject instead of spreading apart the skin?
When pounding that chicken she reminds me of Kathy Bates!😂
I do likeJulia and it's a good recipe, but two things: lemons are 99 cents a piece now and chickens aren't inexpensive these days thanks to the bird flu of recent years. Also, if you want the actual recipe you are required to supply a credit card.
I would leave the sauce on side of the chicken so you don’t get soggy skins all that crust you worked so hard to create!
♥♥♥♥♥♥♥♥
… is all I have to say! Thanks, Julia! ♥
Reminds me of Rao’s lemon chicken.
Made me remember of Ina Garten❤ Even her husband’s favourite Friday night dinner is roast chicken 🍗 and she also made lemon chicken in spatchcock style! This one’s a nice remake of Ina’s memory ❤
Can’t wait to try! Will also grill my lemon for dressing! Thank you!
I made this and it turned out amazing. I used skinless chicken thighs instead of whole chickens.
Did I detect a tease for a pressure cooker stock recipe with the leftover backs? I hope so
I would love to try this exactly as shown.
❤❤❤❤. I want Julia to make me dinner, I’ll pay and clean up.❤❤❤❤
Help…..great video…I want to watch Americas test kitchen videos on you tube. Do you have to pay to?
I have a ?. I looked at seasons going back to beginning when i watched on PBS. DROPPED CABLE, FOR OBVIOUS REASONS.
My question is: as an adult, who really does not scratch cook….this is 8/16/23….I watch you tube cooking shows, too. I always was taught to use unsalted butter in baking cakes, etc. Now. Everyone is ysing regular butter. I hardly use salt on my food, unless a recipe indicates. I am 77 now. You are a great infirmative person. This looks fantastic. I just have to wait until tomorrow and put on tray in sun and bake 😂….live in TX. IT HAS BEEN HORRIBLE THIS YR. THERE ARE THOSE THAT SAY NORMAL. NO, NOT NORMAL. LIVED HERE 57 YRS.
SO, SHOULD I CHG TO USING REG BUTTER IF AND WHEN I BAKE AGAIN, WHICH WILL PROBABLY BE IN DEC. THE WAY THE CRAZY WEATHER HAS BEEN. I LIVE IN AN SENIOR COMPLEX, SO THIS WOULD BE GOING IN THE OVEN. HELP ON UNSALTED AND SALTED BUTTER.
ALSO. I HAVE ALWSYS USED VEGETABLE OIL. NOW, EVERYONE USES, OLIVE OIL, AVOCADO OIL. YES, EXTRA VIRGIN OLIVE OIL. I WAS REARED EATING COMFORT FOOD. 1 MEAT, 2 VEGETABLES, MASHED POTATOES, OR BOILED NEW POTATOES OR RED POTATOES GROWING UP FOR DINNER. MAINLY SOUTH. DAD CAREER MILITARY. BUT, STILL PLAIN COMFORT FOOD. BOTH PARENTS GREAT COOKS. KIDS JUST DO NOT APPRECIATE UNTIL AN ADULT.
LOVE THIS RECIPE. MY DAD TRIED TO HACE ME BREAK BREAST BONE WITH KNIFE. DUD NOT HAVE STRENGTH. HE SHOULD HAVE SHOWN ME HOW TO CUT BACK BONE OUT AND BUTTER FLY. WE JUST ALWAYS HAD FRIED CHICKEN AS A KID. NOW, I BAKE, I HAVE USED ROASTING BAGS, GRILLS. WHEN A LOT YOUNGER. NOW, JUST ME. I LIKE KEGS AND THIGHS. YIU MARINATED OR USED DIJON MUSTARD MY PARENTS USED, KEEPS BREAST MEAT MOIST. BUT …KEEP COOKING. YOU ARE YOUNG AND I PREFER YOU AND THE OTHER WOMAN FROM PBS. WILL CONTINUE TO WATCH. YOU DO REALIZE, THAT THE FOOD SUTUATION IS IN DIRE STRAIGHTS. FRESH VEGETABLES….I DO NOT BUY…YOU KNOW WHY. THANK YOU FOR ANY INFORMATION. 😊
You are using the zester wrong. Tool on top of the lemon not the lemon on top of the tool.
I made this yesterday, as soon as I saw the video and it was soooo delicious. <3 Julia is a joy.
Excellent!
Made this tonight. Brilliant! All the other recipes for lemon chicken I’ve tried fell way short on lemon flavor. This was perfectly balanced. This is definitely going into our meal rotation. I had a good bit of the lemon-garlic vinaigrette left over and I expect that will make a great salad dressing. Thanks for another great recipe!
Love love your cooking ❤❤❤❤❤
One of my favs, spatchcocked chickens on the Weber! Now I must have one tonight! Great segment!
Great !!
I am also food blogger from Lahore Pakistan
بہت خوب بہت اعلی
Chicken ?!!!!!!! Cruel Exploitation, Murder and Human Illness !!!!!!! Can you say, Go VEGAN or we all Die ? !! 🌱
I’m loving these recipes Julia!
I made this with chicken thighs instead of a whole chicken. It turned out delicious.