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.
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.
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!
Now Let’s Get Cookin’!
Rosemary Lemon Spatchcock Smoked Chicken
- Cast Iron Skillet
- 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.
- 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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10 thoughts on “Rosemary Lemon Spatchcock Smoked Chicken”
This looks and sounds delicious. I love how the skin looks so brown and crispy.
This looks so good! I feel like I can almost taste the rosemary and the smoked flavor. Pinned.
Love rosemary and chicken!
Looks good! Thanks so much for linking up at the Unlimited Link Party 32. Pinned!
This looks yummy I’ve never heard of it! Thanks for sharing at Vintage Charm! xo Kathleen
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!
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!