Paraben 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 it. The herb paste here is built from coconut oil, fresh rosemary, thyme, garlic, turmeric, and a splash of apple cider vinegar, all of which go both under the skin and over the outside of the bird for flavor that penetrates every bite. Keeping things paraben-free means being thoughtful about what goes into your food, and this recipe leans entirely on whole, recognizable ingredients with nothing synthetic hiding in the mix. Roasted lemon halves caramelize alongside the chicken and get squeezed over the carved pieces at the end, adding a bright, slightly smoky citrus note that ties everything together beautifully. The high-heat roast at 425°F drives the skin to a deep golden brown while the wire rack setup ensures hot air circulates underneath, so nothing steams or sits in its own juices. A ten-minute rest before carving is the one step you really don't want to skip — it keeps all those herb-scented juices right where they belong.
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!