Lemon Rosemary Spatchcock Chicken

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

Lemon Rosemary Spatchcock chicken

Ingredients Needed

  • Chicken. 
  • Extra-virgin olive oil.
  • Fresh garlic cloves. 
  • Rosemary. Other fresh herbs like thyme, sage, parsley and oregano are all delicious with chicken.
  • Lemon juice. 
  • Smoked paprika. 
  • Salt and black 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. Remove the backbone and set aside or discard.
  2. Turn the chicken breast-side up then flatten with the palm of your hand.
How to spatchcock a chicken

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. Cook 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. This chicken can also be baked in the oven at 350°F/180°C for 45 minutes or until cooked through. 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.

Can I make this ahead?

The chicken can be marinated then covered with plastic wrap and kept in the refrigerator for up to 2 days before cooking. The chicken can also be frozen in its marinade for up to 3 months. Leftovers can be kept in an airtight container in the fridge for up to 3 days.

Serving suggestions

This spatchcock chicken recipe is delicious with a variety of side dishes. If you’re cooking it on an outdoor grill, it’s absolutely delicious served with all your favorite summer sides like potato salad, macaroni salad and corn on the cob. For a simple weeknight meal, we love serving it with crispy smashed potatoes and green beans. For a holiday meal, add a side of cheesy mashed potatoes, crispy Brussels sprouts and the perfect bread stuffing.

Easy Spatchcock Chicken

FAQ

How much to reduce cooking time for spatchcock chicken?

A spatchcocked chicken cooks approximately 25% faster than a whole chicken, depending on the size. A whole chicken cooks in around an hour (again, depending on size) whereas a spatchcock chicken can take anything between 30 and 45 minutes to cook to perfection.

Do you flip Spatchcock chicken when cooking?

If grilling, yes you should flip the chicken as this will create perfectly crisp, golden skin. If cooking in an oven, a butterflied chicken can be cooked skin-side up.

At what temperature is a Spatchcock chicken done?

Chicken is done when it reaches 165°F/73°C internal temperature on a meat thermometer.

Whole Chicken Recipes

Grilled chicken recipes

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

Lemon Rosemary Spatchcock chicken

Easy spatchcock chicken with lemon and rosemary garlic grilled until golden and juicy. The perfect meal served with simple sides.
4.78 from 36 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American
Keyword: grilled chicken, how to spatchcock a chicken, spatchcock chicken
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinating time: 30 minutes
Total Time: 1 hour 30 minutes
Calories: 342kcal
Author: Alida Ryder
Servings: 4 – 6

Ingredients

  • 1 chicken 1.5kg/3lbs
  • 3 tbsp olive oil
  • 4 garlic cloves minced
  • 1 tbsp rosemary finely chopped
  • 3 tbsp lemon juice
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp pepper

Instructions

  • Place the chicken, breast-side down, then cut along the backbone on both sides. Turn the chicken breast-side up then flatten with the palm of your hand.
  • 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.
  • 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 for 10 minutes then carve and serve.

Video

Nutrition

Calories: 342kcal | Carbohydrates: 2g | Protein: 24g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 865mg | Potassium: 271mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

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3 Comments

  1. This is a perfect blend of flavorful simple spices. I’ve used it many time to flavor a quick meal. Chicken, pork and lamb: it all works very well! Thanks!