Chestnut Free Rosemary & Garlic Spatchcock Roast Chicken
Spatchcocking a whole chicken is one of those techniques that looks impressive but is genuinely approachable, and the payoff — shatteringly crisp skin and juicy, evenly cooked meat — is absolutely worth the extra step with the kitchen shears. The herb paste here is the real star: coconut oil, fresh rosemary, thyme, minced garlic, lemon zest, and a touch of turmeric and ginger get worked both under the skin and all over the outside, so every single bite is loaded with flavor. Roasting at a high 425°F on a wire rack means hot air circulates underneath the bird, crisping the underside just as beautifully as the top. The halved lemon roasts right alongside the chicken and gets squeezed over the carved pieces at the end, adding a bright, caramelized citrus note that cuts through the richness perfectly. For anyone navigating tree-nut concerns, this recipe is naturally free of chestnuts and any chestnut-derived ingredients — no stuffings, no glazes, no hidden additions to second-guess. It's the kind of centerpiece roast that feels special enough for a dinner party but straightforward enough for a weeknight when you want something genuinely satisfying on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!