Perfect Rosemary Lemon Split Roast Chicken
This Rosemary Lemon Split Roast Chicken recipe delivers juicy, flavorful chicken with crispy skin and minimal effort. Spatchcocking the chicken ensures even cooking, while lemon and rosemary infuse the meat with bright, herby flavors. It's an impressive yet easy dinner that's sure to become a go-to.
Equipment
- Cutting board
- Sharp knife or kitchen shears
- Large roasting pan
- Meat thermometer
- Basting brush
- Small bowl
- Paper towels
Ingredients
- 1 whole chicken 3-4 lbs
- 2 lemons, one zested and juiced, one sliced
- 4 sprigs fresh rosemary, plus extra for garnish
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup chicken broth
Instructions
- Place the chicken breast-side down on a cutting board.
- Using sharp kitchen shears or a knife, cut along both sides of the backbone to remove it completely.
- Flip the chicken over and press down firmly on the breastbone to flatten it.
- Pat the chicken dry with paper towels.
- In a small bowl, combine the lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper.
- Rub this mixture all over the chicken, both under and over the skin.
- Place the lemon slices and rosemary sprigs under the skin of the breast.
- Preheat your oven to 425°F (220°C).
- In the roasting pan, arrange the quartered onion, chopped carrots, and chopped celery.
- Pour the chicken broth into the bottom of the pan.
- Place the prepared chicken on top of the vegetables in the roasting pan.
- Roast for 45-55 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Baste the chicken with the pan juices every 15-20 minutes.
- If the skin starts to brown too quickly, tent the chicken with foil.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Garnish with fresh rosemary sprigs.
- Carve and serve with the roasted vegetables and pan juices.
Notes
For extra crispy skin, ensure the chicken is completely dry before seasoning. Baste sparingly during the last 20 minutes of cooking. You can season the chicken up to 24 hours in advance and store it in the refrigerator. Thyme, oregano, or sage can be added for different herb variations. Add a pinch of red pepper flakes for a little heat. Roasted potatoes, sweet potatoes, or Brussels sprouts can be added to the roasting pan as well.