Rosemary Lemon Spatchcock Smoked Chicken

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Cooking a whole chicken can be dauting to some, mostly because of the time it can take to cook. Spatchcock might be a term you are not familiar with, it’s basically a fancy way to say butterflying of a whole bird. By marinating the chicken in a delicious lemon and rosemary flavors you can get the taste classic comfort food taste in less than half the time. Rosemary Lemon Spatchcock Smoked Chicken sounds as scrumptious as it tastes.

Rosemary Lemon Spatchcock Smoked Chicken

I have a Traeger Grill that I use for smoking meats. You can use a charcoal or propane grill with a smoker box, if you don not have a smoker. I also have an extra large Lodge Cast Iron skillet to allows the chicken to lay completely flat. You will need a good pair of kitchen shears to cut through the rib bones connected to the spine. It can be done with a knife but it can be easy to go through the front of the chicken once you get through the ribs.

Rosemary Lemon Spatchcock Smoked Chicken

To keep with the classic, almost old-fashioned flavors, I served this with a Three Cheese Broccoli Mac and it was amazing! The chicken was so tender and scrumptious. The gooey cheesy pasta side was a perfect match. You could also cook this chicken and then use it to make meal prepped chicken dishes all week long!

Three Cheese Broccoli Mac

Now Let’s Get Cookin’!

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Rosemary Lemon Spatchcock Smoked Chicken

A flavorful classic whole chicken completed in cast iron on a smoker.
Course Main Course
Cuisine American
Keyword cast iron, Chicken, citrus, lemon, rosemary, smoked chicken
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Marinating Time 1 hour
Servings 6

Equipment

  • Smoker
  • Cast Iron Skillet

Ingredients

  • 1 whole Chicken
  • 1 cup Chicken Broth
  • ½ cup Lemon Juice
  • 1 tbsp Rosemary
  • 3 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley
  • 1 tsp Thyme
  • 4 tbsp Avocado Oil divided.

Instructions

  • Butterfly or "Spatchcock" chicken by removing the spine and rib bones and laying the chicken flat.
  • In a large gallon sized zippered bag, add all remaining ingredients less 2 tbsp oil. Add whole chicken to bag and allow to marinate in the refrigerator for at least 1 hour (up to 24 hours). Flip bag a few times to evenly marinate.
  • Preheat smoker to medium-high (around 325deg).
  • Add remaining oil to cast iron skillet over medium high heat. Place chicken (Reserve marinade), breast down, in skillet and cook for 7 minutes. Flip chicken and cook another 7 minutes. Add reserved marinade to skillet.
  • Cover skillet with foil and place in smoker for 1 hour. Remove from heat and let sit, covered, for about 10 minutes before removing to serve.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

10 thoughts on “Rosemary Lemon Spatchcock Smoked Chicken

  1. Donna Reidland – I'm a wife, mother, grandmother, writer, and Biblical counselor. I love sharing God's truth, hopefully in ways that will help you in your walk with God. I'm certified through the Association of Certified Biblical Counselors, but mostly I'm just a sister in Christ. To read more about me visit my "about me" page. My story may surprise you.
    Donna Reidland says:

    This looks and sounds delicious. I love how the skin looks so brown and crispy.

  2. Michele Morin – Warren, Maine – Michele Morin is a teacher, blogger, reader, and gardener who finds joy in sitting at a table surrounded by women with open Bibles. She has been married to an unreasonably patient husband for thirty years, and together they have four sons, two daughters-in-love, three grandchildren, and one lazy St. Bernard. Michele loves hot tea and well-crafted sentences, poems that stop her in her tracks and days at the ocean with the whole family. She laments biblical illiteracy and advocates for the prudent use of “little minutes.” She blogs at Living Our Days, and you can connect with her on Facebook or Twitter.
    Michele Morin says:

    Love rosemary and chicken!

  3. Looks good! Thanks so much for linking up at the Unlimited Link Party 32. Pinned!

  4. we just got a new smoker – guess it’s time to test it out! Thanks for sharing at the What’s for Dinner party. Hope the rest of your week is amazing!

  5. We sure enjoyed featuring your awesome post this week on Full Plate Thursday,550!Thanks so much for sharing with us and come back to see us soon!
    Miz Helen

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