Spatchcock chicken is really simple to make, but it comes out looking beautiful and impressive. Spatchcock basically means butterflying, as you’ll cut out the backbone and flatten the chicken out. The chicken cooks very evenly when cut this way, so your breast won’t get dry while your legs stay juicy. It’s so flavorful and I haven’t met a person who doesn’t love chicken prepared this way. You could use any fresh herbs you like; rosemary is just one of my favorites.

Another thing I love about this recipe is that you are left with leftover chicken! You can shred the chicken and make so many different recipes with it. For example, you can make this 30 minute Moo Shu Chicken or this Rosemary Marsala Chicken.

Ingredients:

• 1 stick of butter (or ghee for dairy free option)
• 2 tablespoons fresh rosemary, minced
• 4 cloves garlic, minced
• 2 teaspoons sea salt
• 1 teaspoon pepper
• 1 whole chicken, 4-5 pounds (A whole 3 to 4-pound chicken will feed about 4-6 people; read more here.)
• 1 whole onion, sliced

Directions:

Preheat oven to 450 degrees.

Soften 4 tablespoons of butter. Combine with the rosemary, garlic, and 1 teaspoon of salt. Set aside.

Place the sliced onions over the bottom of a large heavy-duty pan. Take the remaining 4 tablespoons of butter and layer over the onions.

Place your whole chicken so the back is facing up. With kitchen scissors, or a knife, cut out the backbone of the chicken.

Spread the chicken out, with the breast up, across the top of the onions. Rub the butter mixture over the skin. Sprinkle remaining teaspoon of salt and pepper over the top.

Place in the oven and bake for 40-45 minutes, or until the internal temperature is 160 degrees.

Serve with any side, my favorite is a salad. It’s a simple but delicious meal.

Looking for more delicious chicken recipes like this Rosemary Garlic Spatchcock Chicken? Check out my chicken recipes here!

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Rosemary Garlic Spatchcock Chicken

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Ingredients

• 1 stick of butter (or ghee for dairy free option)
• 2 tablespoons fresh rosemary, minced
• 4 cloves garlic, minced
• 2 teaspoons sea salt
• 1 teaspoon pepper
• 1 whole chicken, 4-5 pounds (A whole 3 to 4-pound chicken will feed about 4-6 people; read more here.)
• 1 whole onion, sliced

Instructions

Preheat oven to 450 degrees.

Soften 4 tablespoons of butter. Combine with the rosemary, garlic, and 1 teaspoon of salt. Set aside.

Place the sliced onions over the bottom of a large heavy-duty pan. Take the remaining 4 tablespoons of butter and layer over the onions.

Place your whole chicken so the back is facing up. With kitchen scissors, or a knife, cut out the backbone of the chicken.

Spread the chicken out, with the breast up, across the top of the onions. Rub the butter mixture over the skin. Sprinkle remaining teaspoon of salt and pepper over the top.

Place in the oven and bake for 40-45 minutes, or until the internal temperature is 160 degrees.

Serve with any side, my favorite is a salad. It’s a simple but delicious meal.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  The Spice Lab Himalayan Salt - Coarse 2.2 Lb / 1 Kilo - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified
• 
  Spice Appeal Rosemary Seasoning, 8 Ounce
• 
  Kerrygold Pure Irish Butter - Unsalted 8.oz (2 pack)

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 462Total Fat: 35gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 154mgSodium: 1091mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 33g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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