Nitrate & Nitrite Free Rosemary & Garlic Spatchcock Roast Chicken
Spatchcocking a whole chicken is one of those techniques that looks impressive but is genuinely straightforward, and the payoff — shatteringly crisp skin and juicy, evenly cooked meat — is absolutely worth it. The herb paste here is built from fresh rosemary, thyme, garlic, lemon zest, and a touch of turmeric and ginger, all bound together with coconut oil and apple cider vinegar for a flavor that's bright, aromatic, and deeply savory. Tucking that paste directly under the skin means every bite is infused with those herbs, not just the surface. For anyone navigating processed meats and packaged seasonings that often sneak in curing agents, this recipe is a clean, confident alternative — every single ingredient is whole and straightforward with nothing hidden. Roasting on a wire rack at high heat lets the air circulate underneath, so the underside crisps up just as beautifully as the top. A final squeeze of the roasted lemon over the carved pieces ties everything together with a mellow, caramelized citrus note that makes the whole dish feel restaurant-worthy. Scatter over some fresh parsley and you've got a centerpiece that's as stunning to look at as it is to eat.
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!