Shellfish Free Rosemary & Garlic Spatchcock Roast Chicken
Spatchcocking a whole chicken is one of those techniques that looks impressive but is genuinely straightforward once you've done it once, and the payoff — shatteringly crisp skin and juicy, evenly cooked meat — is absolutely worth it. The herb paste here is the real star: melted coconut oil, fresh rosemary and thyme, minced garlic, lemon zest, and a touch of turmeric and ginger come together into something fragrant and deeply savory. Pushing half that paste directly under the skin means the flavor gets right into the meat rather than just sitting on the surface. Roasting on a wire rack at high heat lets air circulate underneath the bird, so you get that golden-brown crust all the way around instead of a soggy bottom. The roasted lemon halves squeezed over the carved pieces at the end add a bright, slightly caramelized citrus note that ties everything together beautifully. This is the kind of centerpiece dinner that feels special enough for a weekend gathering but is completely manageable on a weeknight once you know the method.
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!