Spatchcock Rosemary Lemon Chicken

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenSpatchcock Rosemary Lemon Chicken
Skill Level
Preparation Time 20 minutes Total Time 65 minutes
Servings 4 Cost Per Serving $4.15
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Image of Spatchcocked Chicken


1Whole Chicken
1/2 cupYogurt or Mayonnaise
1 tspSmoked Paprika
2 tbspRosemary, chopped
1 headGarlic, halved
To TasteSea Salt & Black Pepper


  1. Preheat the oven to 425 F.
  2. On a clean cutting board, pat the chicken dry with some paper towel. Flip it, breast side down, and use kitchen scissors to cut along both sides of the backbone to remove. (this can be saved and frozen for stock)
  3. Flip the chicken back over, and with two hands, palm side down, firmly press down on the breast bone to flatted (you should hear a crack).
  4. Combine yogurt/mayonnaise with minced garlic, lemon zest, paprika, chopped rosemary, salt and pepper.
  5. Rub this paste all over both sides of the chicken.
  6. Place chicken in a roasting pan over top vegetables of your choice.
  7. Roast for about 45 to 60 minutes, or until the thickest part of the breast reads 165 degrees F, and the thigh reads 175 degrees F. *For a whole chicken (not split) internal temperature should read 180 degrees F.


·         The immune system is often weakened by cancer treatments making the body more susceptible to foodborne illnesses.


·         Read the expiration dates on food products and look for signs of food spoilage. If in doubt, throw it out. Don’t taste food that looks or smells “funny” or bad.


·         Leftovers should be used within one to four days depending on the food product.


·         Refrigerate or freeze all cooked and perishable food within two hours of purchasing and preparing. Refrigerate ready-to-eat food and leftovers right after you eat.