Yeast Free Rosemary & Garlic Spatchcock Roast Chicken
Spatchcocking a whole chicken is one of those techniques that sounds fancier than it is, and the payoff — shatteringly crisp skin and juicy, evenly cooked meat — is absolutely worth the extra two minutes with kitchen shears. 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 the marinade relies entirely on whole herbs, spices, and that bright hit of lemon zest, there's nothing hidden to worry about — no packaged seasonings, no fermented additives, just clean, real ingredients. Apple cider vinegar steps in to add a gentle tang that mimics the depth you'd normally get from other acidic components, keeping the flavor complex without compromising the recipe. Roasting at a high 425°F on a wire rack means hot air circulates all around the bird, so the skin crisps up beautifully on every surface rather than steaming on the bottom. Finishing with a squeeze of those roasted lemon halves and a scatter of fresh parsley pulls the whole dish together in a way that feels genuinely restaurant-worthy. This is the kind of centerpiece roast that makes a weeknight feel like a special occasion.
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!