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–+ servings
Sabrina Hermes

Rosemary Spatchcock Chicken: Your Flavorful Dinner Delight!

A flavorful and juicy rosemary spatchcock chicken, perfect for a delightful dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 to 4 pounds whole chicken
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
  • 4 cloves garlic minced
  • 1 lemon zested and juiced
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Method
 

  1. Preheat your oven to 425°F.
  2. Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down on the breastbone to flatten it.
  3. In a small bowl, mix together the olive oil, rosemary, thyme, garlic, lemon zest, lemon juice, salt, and pepper to create a marinade.
  4. Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor. Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours.
  5. Place the chicken on a baking sheet lined with parchment paper or in a roasting pan, skin-side up.
  6. Roast in the preheated oven for 45 to 55 minutes, or until the internal temperature reaches 165°F and the skin is golden brown and crispy.
  7. Remove from the oven and let the chicken rest for 10 minutes before carving.

Nutrition

Serving: 1servingCalories: 350kcalProtein: 30gFat: 25g

Notes

  • For extra flavor, add sliced lemons or onions around the chicken before roasting.
  • Try using different herbs like oregano or basil for a unique twist on the marinade.

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