Golden, crispy skin, bright citrus, and the fragrant aroma of fresh herbs. This Lemon & Rosemary Spatchcock Chicken is a simple yet impressive dish that delivers incredible flavor. By spatchcocking the chicken, it cooks evenly and develops beautifully crisp skin while staying juicy and tender inside. A vibrant marinade of olive oil, fresh rosemary, thyme, garlic, and lemon infuses every bite with fresh, savory flavor.
Prep Time: 15 minutes (plus marinating time)
Cook Time: 35-45 minutes
Servings: 4
Ingredients
- 1 whole chicken, spatchcocked
- Rosemary lemon marinade (see recipe below)
- Fresh herbs, for garnish
- Lemon wedges, for serving
Instructions
- Marinate the Chicken
- Pat the spatchcocked chicken dry.
- Drizzle the marinade over the skin side and rub it evenly across the entire surface.
- Flip and repeat on the back side.
- Let the chicken marinate for 1 to 2 hours.
- Preheat the Wildfire Grill
- Set to medium-low heat and preheat (hood closed) for 20 minutes.
- Grill Skin Side Down
- Place the chicken skin side down on the grill.
- Close the hood and cook for about 15 minutes, until the skin turns golden brown.
- Flip and Finish Cooking
- Carefully flip the chicken.
- Continue cooking for another 20 to 30 minutes, until fully cooked through and the juices run clear.
- Rest and Serve
- Remove from the grill and let rest briefly.
- Transfer to a platter.
- Garnish with fresh herbs and lemon wedges.
- Serve hot
Lemon & Rosemary Marinade
Prep Time: 5 minutes
Yield: Enough for 1 whole chicken
Ingredients
- ½ cup olive oil
- 1 tablespoon garlic puree
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh lemon peel, thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon salt
- Juice of 1 lemon
Instructions
- Combine the Marinade
- In a bowl, mix olive oil, garlic puree, rosemary, thyme, lemon peel, onion powder, salt, and lemon juice.
- Stir well and let sit for 10 minutes before using.
