Lemon Rosemary Spatchcock Chicken
Bright, spring-y flavors of lemon and rosemary coat juicy, tender meat of a spatchcock chicken. Spatchcocking, or butterflying, helps the chicken cook faster, more evenly, and yields plenty of crispy skin to go around!
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To spatchcock a chicken is a lot easier than you may think, simply remove the chicken’s backbone with sharp kitchen shears and then flip it and flatten it by pushing down on the breastbone. Then, dress the bird as desired before cooking, whether rubbing down with aromatic spices or a marinade, in this case, we’ll be using a lemon rosemary marinade.
Ingredient Notes
Chicken – A whole chicken with the giblets removed (liver, heart, kidney, neck) weighing about 3.5 to 4.5 is ideal for spatchcock cooking.
Lemons – Two lemons are used for maximum flavor, the first one is zested and then juiced. The second one is sliced and thrown into the marinade and then roasted with the bird.
Rosemary – I love using fresh picked rosemary from the garden. Fresh is always the standard when it comes to rosemary. If you don’t have any on hand, you may use 2 teaspoons of dried rosemary in place.
Spices – A few spices, such as paprika and onion powder, add subtle complexity to the tender meat. Feel free to incorporate a favorite spice blend or a spoonful of tangy Dijon mustard for added flavor depth.
FAQs
Can I make this ahead of time?
It’s best to spatchcock and marinate the chicken up to 24 hours in advance. Just pull it out of the refrigerator and let it sit at room temperature for 30 minutes before roasting.
What if I don’t have fresh rosemary?
Dried rosemary may be used instead of the fresh herb. Use 2 teaspoons of the dried herb in place.
How long will the chicken cook if I cook it at 350F ?
Size matters. A smaller chicken (around 3-4 lbs) might take closer to 45 minutes, while a larger bird (5-6 lbs) could take closer to 1 hour and 15 minutes. Use a meat thermometer to check the internal temperature of the chicken. It should be at least 165°F in the thickest part of the breast and 175°F in the thigh.
What is the best way to store the chicken?
Place the chicken (whole or cut) in an airtight container and store in the refrigerator for up to 3–4 days or freeze for up to 2–3 months. If freezing, wrap in plastic wrap and foil, or vacuum-seal for best results.
Grilling Method (Alternative to Oven)
Want that char-grilled flavor? Here’s how:
- Preheat grill to medium-high heat (around 400F).
- Indirect heat: Place the spatchcocked chicken skin-side up on the cooler side of the grill.
- Cover and cook for 40–45 minutes, until internal temp reaches 165°F.
- Finish skin-side down over direct heat for 3–5 minutes to crisp the skin.
- Rest, then slice and serve.
Rub & Marinade Variations
- Mediterranean Rub: Oregano, thyme, paprika, lemon zest, and olive oil.
- Spicy Harissa Marinade: Harissa paste, garlic, lemon juice, and cumin.
- Garlic Parmesan: Minced garlic, grated Parmesan, parsley, and melted butter.
- Sweet Mustard Glaze: Dijon mustard, honey, thyme, and apple cider vinegar.
- Asian-Inspired: Soy sauce, ginger, garlic, sesame oil, and rice vinegar.
What to Serve with Lemon Rosemary Chicken
A few sides that pair well with lemon rosemary chicken are: roasted baby potatoes with garlic and herbs, lemon couscous or herbed rice, creamy polenta, grilled asparagus or broccolini, or a simple arugula salad with shaved Parmesan. A few additional sides/salads to consider:
Peach, Burrata, And Prosciutto Salad
Asparagus And Walnut Basil Pesto Pasta
Vegetable Gratin With Lemon Dill Sauce
Sheet Pan Gnocchi With Brussels Sprouts And Zucchini
If you make this lemon rosemary chicken, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me @fettysfoodblog with your creation.
Lemon Rosemary Spatchcock Chicken
Ingredients
- 1 whole chicken, (about 4-5 lbs), spatchcocked (see instructions below)
- 2 lemons (1 – zested and then juiced, 1 – sliced)
- 2-3 sprigs fresh rosemary, chopped
- 4 cloves garlic, minced
- ¼ cup olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- Fresh rosemary sprigs and lemon wedges, for garnish
Instructions
- To spatchcock (or butterfly) the chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over, press down on the breastbone to flatten the chicken (you may hear a crack). This technique will helps the chicken cook more evenly and quickly.
- In a large bowl, combine the juice and zest of 1 lemon, the olive oil, melted butter, smashed garlic cloves, honey (if using), paprika, oregano, and chopped rosemary (reserve a few sprigs for garnish). Mix until well combined.
- Place the spatchcock chicken into the bowl with the marinade. Flip it over a few times until it is completely coated. Let the chicken marinate for at least 30 minutes to an hour or marinate in the refrigerator overnight for maximum flavor (this is my preferred method).
- Preheat your oven to 425F.
- Place the chicken, skin-side up, on a roasting pan or large baking sheet. Remove the lemon slices from the marinade and place them under/over the chicken. Discard the remaining marinade.
- Roast the chicken for 45-50 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165F at the thickest part of the thigh.
- Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
- Garnish with fresh rosemary sprigs and lemon wedges, if desired.
