Breastfeeding Friendly Rosemary & Garlic Spatchcock Roast Chicken
Spatchcocking a whole chicken might sound intimidating, but it's one of the most rewarding techniques you can learn — the bird lies flat, cooks evenly, and comes out with shatteringly crisp skin every single time. The herb paste here is built from coconut oil, fresh rosemary, thyme, garlic, turmeric, and ginger, which means every bite is deeply savory and fragrant without relying on anything processed or questionable. Tucking that paste directly under the skin is the secret move — it bastes the meat from the inside as it roasts, keeping the breast juicy while the thighs turn golden and rich. Turmeric and ginger are a thoughtful addition for anyone paying close attention to what goes into their body right now, and they blend seamlessly into the overall flavor rather than standing out. A squeeze of roasted lemon over the carved pieces at the end brightens everything up and cuts through the richness in the best possible way. This is the kind of meal that feels celebratory but comes together with straightforward ingredients you can feel genuinely good about. Scatter a little fresh parsley on top and it looks like something you'd order at a restaurant — except you made it yourself.
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb), giblets removed
- 3 tbsp coconut oil, melted
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- 1 ½ tsp fine sea salt
- 1 lemon, zested and halved
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
- 2
Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone from tail to neck and remove it entirely. Flip the chicken breast-side up, open it flat, and press firmly down on the breastbone with the heel of your hand until you hear a crack and the bird lies flat.
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