Roasted Rosemary Chicken (Spatchcock)

Spatchcock Rosemary Chicken is a great way to roast a whole chicken and feed a crowd. Fresh Rosemary elevates this dinner classic, and a few easy tips make it juicy and flavorful. 

This family favorite roasted chicken gets a flavorful upgrade with fresh rosemary and healthy fats to keep it juicy and delicious.  

What is Spatchcocking?

Spatchcocking is a method of butterflying a whole chicken to ensure it cooks faster and more evenly.

Spatchcocking a chicken isn’t hard; it just needs a sharp knife. If you’ve never done it before, be careful. 

Let’s dive into how to spatchcock a chicken, and the steps to making this simple recipe.

How to Spatchcock a Chicken (steps)

• Start by removing any extra giblets or anything else from the chicken’s cavity.
• Process for Spatchcocking the Chicken
• Turn the chicken over and, using sharp kitchen shears or a sharp knife, find the backbone and cut or slice down the side next to it. Repeat on both sides until the chicken is open and the backbone is completely separated.
• Don’t throw away that part (save it for chicken stock or roast it alongside your chicken).
• Next, lay your chicken on a flat surface and press down on the chicken until it lies flat.
• Place your chicken aside
• Now, take softened coconut oil or ghee and add it to a small bowl
• Chop your herbs (fresh rosemary) and mince garlic, add this to your softened coconut oil or ghee along with salt to taste
• Mix everything into a paste
• Using a spoon, insert it under the chicken breast skin and push downward to the leg quarter as well.
• Add about ⅓ of your seasoning paste and slide some under the skin. Use a spoon and your fingers to place the mixture under the skin on the breast and quarter portions of the chicken. 
• Repeat this process on the other half of the chicken.
•  Next, add any remaining paste to the top side of the skin, then sprinkle salt and pepper to taste. 
• Roast until golden at 425 degrees for 1 hour and 30 minutes, or until the chicken reaches 165 degrees on a meat thermometer. 
• Baste the chicken with its drippings after 45 minutes. Let the chicken rest for at least 10 minutes before carving.

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5 from 1 vote

Roasted Rosemary SpatchCock Chicken

Spatchcock Rosemary Chicken is a great way to roast a whole chicken and feed a crowd. Fresh Rosemary elevates this dinner classic, and a few easy tips make it juicy and flavorful.

Prep Time10 minutes mins

Cook Time1 hour hr 30 minutes mins

Course: Dinner

Cuisine: American

Keyword: Chicken Recipes,, Paleo, Whole30

Servings: 6 people

Equipment

• Roasting Pan you can use a baking sheet or Cast Iron Pan
• Knife or Sharp kitchen shears
• Cutting board
• small mixing bowl
• Spoon

Ingredients

• 1 Whole Chicken Roaster
• 2 sprigs fresh rosemary or 1 tablespoon dried
• sea salt or kosher salt
• black pepper
• 2-3 garlic cloves
• 3 tbsp ghee or coconut oil soften coconut oil slightly

Instructions

• Turn the chicken over and, using sharp kitchen shears or a sharp knife, find the backbone and cut or slice down the side next to it. Repeat on both sides until the chicken is open and the backbone is completely separated.
• Don’t throw away that part (save it for chicken stock or roast it alongside your chicken).
• Next, lay your chicken on a flat surface and press down on the chicken until it lies flat.
• Place your chicken aside
• Now, take softened coconut oil or ghee and add it to a small bowl
• Chop your herbs (fresh rosemary) and mince garlic, add this to your softened coconut oil or ghee along with salt to taste
• Mix everything into a paste
• Using a spoon, insert it under the chicken breast skin and push downward to the leg quarter as well.
• Add about ⅓ of your seasoning paste and slide some under the skin. Use a spoon and your fingers to place the mixture under the skin on the breast and quarter portions of the chicken.
• Repeat this process on the other half of the chicken.
• Next, add any remaining paste to the top side of the skin, then sprinkle salt and pepper to taste.
• Roast until golden at 425 degrees for 1 hour and 30 minutes, or until the chicken reaches 165 degrees on a meat thermometer.
• Baste the chicken with its drippings after 45 minutes. Let the chicken rest for at least 10 minutes before carving.