Lemon Herb Chicken Piccata is a flavorful delight!
Roast Chicken Piccata takes your classic lemon-caper sauce and elevates it with golden-crisp spatchcocked chicken. It’s equal parts rustic and refined—a skillet-to-oven masterpiece bursting with flavor from fresh lemon, butter, and herbs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes (plus resting time)
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Roasting + Pan Sauce
- Cuisine: Italian-American
Ingredients
1 whole chicken (4–5 lbs)
2 tablespoons neutral oil (canola, grapeseed, sunflower, etc.)
Kosher salt and freshly cracked black pepper, to taste
1 lemon, cut into thick slices
6 tablespoons unsalted butter, cold and diced
1 large shallot, minced
3 tablespoons capers, minced
2/3 cup dry white wine or chicken stock
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1/4 cup fresh parsley and chives, minced
Instructions
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Spatchcock the chicken by removing the backbone with kitchen shears and pressing down to flatten. Pat dry and season generously with salt and pepper under and over the skin. Place on a foil-lined tray in the fridge, uncovered, for at least 4 hours or up to 48 hours.
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Preheat the oven to 400°F (204°C). Heat neutral oil in a large cast iron skillet over medium heat. Place the chicken skin side down and weigh it down with another skillet. Sear for 10–12 minutes until the skin is golden brown.
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Flip the chicken so it’s skin side up. Tuck the lemon slices under and around the bird. Transfer the skillet to the oven and roast for 35–40 minutes, until the internal temperature reaches 165°F (74°C).
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Transfer the chicken to a cutting board to rest. Place the skillet back over medium heat. Add 2 tablespoons of butter and the shallots. Sauté for 2–3 minutes until softened.
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Stir in the capers and cook for 1 more minute. Add the wine and lemon juice, scraping up the browned bits. Let the mixture reduce slightly.
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Whisk in the remaining butter one tablespoon at a time until the sauce is glossy and emulsified. Stir in lemon zest and fresh herbs.
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Slice the rested chicken and arrange on a serving platter. Spoon the lemon-caper sauce over the top and garnish with extra herbs and lemon wedges.
Notes
You can prep the chicken up to two days in advance by dry brining in the fridge.
For a non-alcoholic version, substitute wine with low-sodium chicken broth.
Use Meyer lemons for a sweeter citrus profile.
This dish pairs beautifully with roasted potatoes, orzo, or a simple arugula salad.