Xanthan Gum 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 coconut oil, fresh rosemary, thyme, garlic, turmeric, and a splash of apple cider vinegar, and it gets worked both under the skin and all over the outside for flavor in every single bite. Because every ingredient in this recipe is whole and naturally unprocessed, there's no need to scan labels for hidden additives or stabilizers — what you see is exactly what goes into the pan. The roasted lemon halves tucked alongside the bird are a small detail that makes a big difference, adding a mellow, caramelized citrus note when squeezed over the carved pieces at the end. Roasting on a wire rack set inside a rimmed baking sheet lets hot air circulate underneath, so the underside crisps up just as beautifully as the top. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. This is the kind of roast chicken that earns a permanent spot in your weeknight rotation.
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!