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A flavorful Rosemary Lemon Split Roast Chicken is beautifully displayed as the featured image for a recipe article.

Perfect Rosemary Lemon Split Chicken

This recipe delivers a perfectly roasted chicken with crispy skin and juicy meat infused with the bright flavors of rosemary and lemon. Spatchcocking ensures even cooking and reduces cooking time, while a rosemary lemon marinade penetrates the meat for maximum flavor. Resting the chicken after roasting guarantees a tender and flavorful result.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken 3-4 lbs
  • 2 lemons, one zested and juiced, one sliced
  • 4 sprigs fresh rosemary, roughly chopped
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon butter, softened
  • 1/4 cup dry white wine optional

Equipment

  • Kitchen shears or sharp knife
  • Roasting pan
  • Roasting rack
  • Meat Thermometer
  • mixing bowl
  • paper towels
  • cutting board

Method
 

  1. Preheat the oven to 450°F (232°C).
  2. Pat the chicken completely dry with paper towels, inside and out.
  3. Using kitchen shears or a sharp knife, remove the backbone of the chicken. Open the chicken like a book and press down firmly on the breastbone to flatten it.
  4. In a bowl, combine the lemon zest, lemon juice, chopped rosemary, minced garlic, olive oil, salt, pepper, and red pepper flakes (if using).
  5. Gently loosen the skin of the chicken breast and thighs with your fingers, being careful not to tear it. Rub half of the rosemary lemon marinade under the skin, ensuring it's evenly distributed. Rub the remaining marinade all over the outside of the chicken.
  6. For best results, refrigerate the chicken for at least 2 hours, or up to overnight. If marinating for longer than 2 hours, reduce the amount of lemon juice slightly to prevent the chicken from becoming too acidic.
  7. Place the sliced lemons in the bottom of the roasting pan.
  8. Place the spatchcocked chicken on the roasting rack, skin-side up.
  9. Roast the chicken at 450°F (232°C) for 20 minutes to promote browning.
  10. Reduce the oven temperature to 375°F (190°C).
  11. Continue roasting for another 30-40 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  12. During the last 15 minutes of cooking, baste the chicken with the pan drippings, or a mixture of melted butter and white wine (optional).
  13. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  14. Carve the chicken and serve with the roasted lemons and pan drippings.

Notes

For extra crispy skin, ensure the chicken is thoroughly dried before roasting. Basting with pan drippings or melted butter and white wine during the last 15 minutes enhances flavor and crispiness. Resting the chicken is crucial for juicy and tender meat. You can add Dijon mustard to the marinade for a tangy kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.