Lemon Rosemary Spatchcock Chicken

Easy spatchcock chicken with lemon and rosemary garlic grilled until golden and juicy. The perfect meal served with simple sides.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Chicken. You could substitute a whole chicken for chicken pieces, if preferred.
• Olive oil.
• Garlic. 
• Rosemary. 
• Lemon juice. 
• Smoked paprika. 
• Salt and pepper. 

How to spatchcock a chicken

1. Start with a sharp knife or kitchen shears. Place the chicken, breast-side down, then cut along the backbone on both sides (as demonstrated in the video).
2. Turn the chicken breast-side up then flatten with the palm of your hand.

How to cook spatchcock chicken

1. Spatchcock the chicken: Using the method described above, spatchcock the chicken.
2. Make the marinade: Combine olive oil, minced garlic, finely chopped rosemary, smoked paprika, salt, pepper and lemon juice in a small bowl and mix well. Pour over the chicken and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.
3. Grill the chicken: Cook the chicken on a grill/braai/barbecue over medium heat for 30-45 minute, turning regularly. I find the best way to grill chicken is to have a medium-low/cool zone to cook the chicken over and a hot zone towards the side that will maintain heat. I also close the lid after turning the chicken to allow more consistent heat. The chicken is cooked when it’s golden brown and the juices run clear when cut between the thigh and drumstick. Remove from the heat and allow to rest then carve and serve.

Grilled chicken recipes

1. Easy grilled chicken thighs
2. Greek grilled chicken skewers
3. Spicy grilled chicken with corn salsa