Spatchcocked Roasted Whole Chicken with Olive Oil, Rosemary, & Lemon
A flavorful spatchcocked roasted chicken recipe featuring olive oil, rosemary, and lemon. A delicious dish for your festive gathering
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Ingredients
1 whole chicken, skin on, spatchcocked (see below)
2 small onions, peeled and quartered
1 small apple, cored and quartered
2 TBSP olive oil
1 oz. lemon juice, freshly squeezed, about 1 large lemon
1 TBSP salt
2 tsp pepper (omit for AIP)
6 cloves garlic, minced (omit for Low-FODMAP)
1 TBSP rosemary, fresh, and chopped, plus a few sprigs for garnish
1 lemon, sliced into wedges, for garnish
1 whole chicken, skin on, spatchcocked (see below)
2 small onions, peeled and quartered
1 small apple, cored and quartered
2 TBSP (30 ml) olive oil
30 ml lemon juice, freshly squeezed, about 1 large lemon
1 TBSP (15 ml) salt
2 tsp (10 ml) pepper (omit for AIP)
6 cloves garlic, minced (omit for low-FODMAP)
1 TBSP (15 ml) rosemary, fresh, and chopped, plus a few sprigs for garnish
1 lemon, sliced into wedges, for garnish
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Instructions
- Gather and prep ingredients.
- Preheat your oven to 375°F (190°C) . Set aside a large baking pan or sheet tray with edges.
- Quarter apple and onions and place in the dish/tray in the middle in an even layer. (We will place our chicken on top of this.)
- Now we will begin by spatchcocking the whole chicken. Begin by removing gizzards and innards, if there. Now flip the chicken over so the breasts are facing down, the spine facing you. Using sharp kitchen shears cut down one side of the backbone and then the other, so you can remove it. Now flip the chicken back over and give a good hard press with both hands right on the top part of where the breasts meet until you hear a crack. Alternatively, you can cut the top of the breast bone with your kitchen shears. The chicken should be completely flat with the legs facing in.
- Now, we will season the bird. In a small bowl combine olive oil, lemon juice, garlice, salt, pepper, and rosemary. Mix to combine. Rub this mixture all over the chicken skin and then under the skin as well. Place chicken on top of apple and onion mixture.
- Bake for 45 minutes to an hour, rotating half way through. Temp the thickest part of the breast when checking for the temperature. It should reach 165°F (74°C).
- Remove the chicken and let it rest 10 minutes before carving. Serve immediately and enjoy!
- See the notes for specific IBD-AID instructions.
Nutritional Info
Storage
Notes
What is Spatchcocking? This is a specific cut for poultry that refers to removing the backbone and laying the bird flat. This cuts the cooking time almost in half and ensures a much more even cooking and browning of the skin. If you want to leave your chicken whole, increase cooking time by 20-30 minutes and be sure to baste the chicken every 30 minutes or so for even browning of the skin. You can also lay half of the apple and onion mixture onto the base of your dish/tray and place half inside the bird.
Notes for IBD-AID:
Before serving trim the fat and omit the skin due to saturated fat levels.
For P1; peel apples & dice small, dice onion small - even if not used for ingesting & only flavouring.
For P2; peel apples, no need to dice onion/apple too small here.
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