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Whole roasted chicken in a pan with sprigs of rosemary

Oven Roasted Spatchcock Chicken

  • Author: Sloan
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


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.


  • 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


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Follow directions to spatchcock the chicken.
  3. Pat chicken dry with paper towels and place in large pan, skin side up. Tuck the tips of the wings under the breast.
  4. 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.
  5. 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.
  6. 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