Rosemary Lemon Spatchcock Chicken is a quicker, light and super flavorful way to cook a whole roaster chicken.
Making a whole roasted chicken is a staple in our home. In fact, I usually make one at least three times per month. However, depending on the size, they could take anywhere from 1-2 hours to cook.
By spatchcocking the bird, cooking time is reduced and you get a delicious meal in less time. This Rosemary Lemon Spatchcock Chicken has limited ingredients and such a refreshingly light flavor, it’s one of my favorites.
What is Spatchcocked Chicken?
The term spatchcock means to remove the backbone of the whole chicken; then lay it flat to cook. It’s also known as butterflying. Because the chicken lays flat, the parts cook quicker.
Equipment Needed
You can use a sheet pan, roasting pan or large casserole dish to cook the chicken. Anything that will allow you to fit the whole chicken once it has been spatchcocked.
You’ll also need sharp kitchen shears, a sturdy cutting board, carving knife and a basting brush.
Ingredients Needed
For this recipe you’ll need the following ingredients:
- whole roaster chicken
- fresh chopped rosemary
- lemon zest
- kosher salt
- black pepper
- EVOO
This particular chicken was 8 pounds, but any size whole chicken would work. You can even use this recipe on cornish game hens or turkey as well.
I highly recommend using fresh rosemary, not the dried version in this recipe. Fresh is more fragrant and softer when cooked; whereas the dried version doesn’t have as much rosemary flavor and is stiffer in texture.
How do you Spatchcock a Whole Chicken?
- Remove any giblets from inside the bird and discard; then place the chicken breast side down on a sturdy cutting board and get out your kitchen shears.
- Take your shears and carefully cut down each side of the backbone of the chicken until it’s been removed.
- Turn the chicken over; then using the palm of your hands, gently push down on the chicken to flatten it out and place it on the pan or in the dish.
How do you make Rosemary Lemon Spatchcock Chicken?
Preheat the oven to 425 degrees F. In a small bowl, combine the rosemary, lemon zest, salt, pepper and EVOO. Using the basting brush, coat the chicken evenly with the mixture; then place in the oven.
Allow to roast without basting for 1 hour or until the internal temperature reaches 180 degrees F.
To check for doneness, insert a meat thermometer into the meat between the leg and the breast. Remove from the oven and allow to rest for 10 minutes before carving.
How to carve a whole chicken?
Carving a chicken is just like carving a Thanksgiving turkey.
- Cut the legs from the body where the thigh meets the breast.
- Cut through the leg joint to separate the drumstick from the thigh.
- If you prefer your dark meat sliced, hold the drumstick by the leg and slice the meat downward off of the bone. For the thigh, cut the meat off of the bone angling the knife as you go.
- Carve both breasts from the breastbone and ribcage; then slice the breast crosswise into 1/2-inch slices.
How do I make gravy?
You can choose to eat this Rosemary Lemon Turkey as-is, or make a gravy. Since this chicken is roasted without any liquid, there won’t be any pan drippings.
This spatchcock whole roasted chicken recipe is super moist and we prefer ours without gravy, but you can still make some if that is what you prefer. Here’s how!
- Melt 2 tablespoons of butter in a small saucepan over high heat; then add 2 tablespoons of all purpose flour to form a roux.
- Add 2 cups of chicken or bone broth to the pot; then whisk until the gravy smooth. Season with salt and pepper.
Serving Suggestions
There is something to be said about classic mashed potatoes and corn that go hand in hand with a roasted chicken, but here are some other ideas you might like to try:
- Vegetables: Skillet Zucchini in Rosemary Butter, Rosemary Roasted Carrots. Parmesan Roasted Green Beans, Spinach Soufflé, Roasted Broccoli with Garlic
- Side Dishes: Stuffed Pesto Baked Potatoes, Greek Roasted Fingerling Potatoes, Sea Salt Smashed Potatoes, Balsamic Mushroom Risotto, Lemony Wild Rice Risotto
Chicken Leftovers
The best part about making a whole roaster chicken for my family of four is the leftovers. Here are some of our favorite recipes to make with the leftovers:
- Individual Chicken Pot Pie
- How to Make Chicken Noodle Soup
- Napa Almond Chicken Salad (Panera Bread Copycat)
- Roasted Chicken and Chick Pea Soup
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES!
More Whole Roasted Chicken Recipes
- Honey Mustard Chicken
- Lemon Pepper Whole Roasted Chicken
- Maple Whole Roasted Chicken
- Whole Roasted Cajun Chicken
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Rosemary Lemon Spatchcock Chicken
Equipment
- 1 Sheet Pan (roasting pan or large casserole dish)
- 1 carving knife
Ingredients
- 8 pounds whole roaster chicken
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
Instructions
How to Spatchcock a Whole Chicken
- Remove any giblets from inside the bird and discard; then place the chicken breast side down on a sturdy cutting board and get out your kitchen shears.
- Take your shears and carefully cut down each side of the backbone of the chicken until it’s been removed.
- Turn the chicken over; then using the palm of your hands, gently push down on the chicken to flatten it out and place it on the pan or in the dish.
For the Rosemary Lemon Spatchcock Chicken
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the rosemary, lemon zest, salt, pepper and EVOO. Using the basting brush, coat the chicken evenly with the mixture; then place in the oven.
- Allow to roast without basting for 1 hour or until the internal temperature reaches 180 degrees F. (To check for doneness, insert a meat thermometer into the meat between the leg and the breast.) Remove from the oven and allow to rest for 10 minutes before carving.
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