Oven Roasted Spatchcock Chicken made with rosemary, lemon, and garlic. Flattening the chicken cuts down on the cooking time and allows for extra crispy skin.
Don’t miss the last post on how to spatchcock a chicken. Today, I’m sharing a quick recipe for how to cook your spatchcock chicken.
Random Story - I’m pretty sure my husband thought I was making up a word or miss saying spatchcock. He told me his buddy was smoking a spatchcock chicken and said he didn’t know that was a real thing. I mean, it’s entirely possible I could say the word wrong. Reading is not my strong suit. I hope he’d question me before I wrote a blog post for the world to see if he thought I was saying something wrong.
I usually purchase my chicken from Costco. They come in a two-pack of organic whole chickens. When I get home, I will spatchcock both chickens and place them in a Ziploc bag in the freezer.
Quick Weeknight Meal
Flattening the chicken allows the meat to cook quicker and more evenly, so it’s a great option for weeknight dinners. It also allows the skin to cook more evenly, which equals crispier skin. {I love crispy skin if you haven’t noticed :)} Tucking the chicken wings also prevents the tips from burning and provides even cooking.
How to Seasoning the Spatchcock Chicken
You can season this chicken a million different ways. I went with a straightforward flavor combo for this recipe. There is currently a ton of rosemary in my backyard, so I’m always looking for ways to use it. For this recipe, I used whole garlic, rosemary, lemon, salt, and pepper - smashing it all together with extra virgin olive oil. Then, I rubbed the mixture all over the chicken, including under the skin. Adding spices under the skin helps season the meat itself—this is a very important step.
A roasting pan, baking sheet, or oven-safe skillet could be used for roasting the chicken in the oven. I like using enamel coated cast iron skillet for this recipe. {I’m using an Amazon Basic Enamel Coated Cast Iron Skillet. It’s a great value and very durable}.
Small red potatoes could into the pan with the chicken for a quick side dish. They crisp up in the fat from the chicken, which will add extra flavor, too.
Other Recipes to Try
Serve with a simple salad like the Greek Salad or roasted veggies like our Grilled Green Beans for a complete meal.
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PrintOven Roasted Spatchcock Chicken
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Oven Roasted Spatchcock Chicken made with rosemary, lemon and garlic. Flattening the chicken cuts down on the cooking time and allows for extra crispy skin.
Ingredients
- 1 Whole Chicken - Spatchcock
- 4 Cloves Garlic - Minces
- 1 Lemon - Zest and Juice
- 2 Tablespoons Fresh Rosemary - Chopped
- 3 Tablespoons Extra Virgin Olive Oil
- Salt and Pepper to Taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Follow directions to spatchcock the chicken.
- Pat chicken dry with paper towels and place in large pan, skin side up. Tuck the tips of the wings under the breast.
- In a bowl, combine the garlic, lemon, rosemary, oil, salt, and pepper. Rub mixture on chicken and under skin. Drizzle with additional olive oil if needed to evenly coat skin.
- Place pan in preheated oven for 30-45 minutes depending on the size of the chicken. Remove when chicken reaches 165 degrees and juices run clear.
- Allow chicken to rest for 10 minutes then carve and serve with pan juices.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Cuisine: American
Keywords: roasted chicken, whole chicken, chicken
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