Rosemary Roasted Spatchcock Chicken and Grapes

Name: Rosemary Roasted Spatchcock Chicken and Grapes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10 servings
Ingredients: 4 lb whole chicken; 1 1/2 lb grapes; 1 tbsp olive oil; 2 tsp balsamic vinegar; 1/2 tsp Oh My Spice! Lemon Pepper Seasoning; 1/2 tsp fresh chopped rosemary; 1/4 tsp salt; 1 lemon zested; 2 tbsp salted butter, room temperature; 1 tbsp fresh chopped rosemary; 2 cloves garlic; 1 tsp salt; 1/2 tsp Oh My Spice! Lemon Pepper Seasoning

User Reviews

4.4

15 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
10 servings
Calories
334 kcal
Course
Main Course

Rosemary Roasted Spatchcock Chicken and Grapes

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

4 lb whole chicken
1 1/2 lb grapes on the stem
1 tbsp olive oil (0.5 oz)
2 tsp balsamic vinegar
1/2 tsp Oh My Spice! Lemon Pepper Seasoning
1/2 tsp fresh chopped rosemary
1/4 tsp salt

Herbed Butter

1 lemon zested
2 tbsp salted butter, room temperature (1 oz)
1 tbsp fresh chopped rosemary
2 cloves garlic grated
1 tsp salt
1/2 tsp Oh My Spice! Lemon Pepper Seasoning

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Instructions

Place a cast iron skillet in the oven and pre-heat the oven to 500 degrees.
Mix herbed butter ingredients and set aside.
To spatchcock the chicken, first place the chicken on a cutting board, breast side down.
Using a pair of kitchen shears, cut along one side of the backbone starting at the thigh end. Repeat process on other side of the backbone.
Flip the chicken to the other side so that it is now breast side up. Spread the chicken open so that the thighs and wings are out to the side (no longer under the chicken). Using some force behind your hands, press down on the breast bone to flatten the chicken out.
Stuff about 1/2 of the herbed butter under the skin of the chicken. You may need to cut a small hole in the skin around where the thigh is touching the breast to get some under there. Rub the remaining butter on the skin of the chicken. Tuck the wing-tips under the chicken breast to prevent them from burning.
Carefully remove the pre-heated cast iron skillet from the oven. Place the chicken, breast side down, into the skillet and place in the oven, then lower the oven temperature to 450 degrees. Roast for 20 minutes.
As the chicken cooks, toss the grapes (leaving as many on the stem as possible) with olive oil, balsamic vinegar, rosemary, lemon pepper seasoning, and salt.
Remove chicken from oven after roasting for 20 minutes breast side down. Using 2 pairs of tongs, carefully flip the chicken so that it is breast side up in the skillet. Add grapes to the skillet around the chicken (not on top).
Roast for another 15-20 minutes or until juices run clear when pierced between the breast and leg (internal temperature should reach 165 degrees when thermometer is inserted into the thickest part of the thigh meat, avoiding bone).
Remove chicken to a cutting board and allow chicken to rest and cool for at least 5-10 minutes before cutting for serving.

Notes

The nutrition info for this recipe is approximate since I did not weigh the chicken yield after removing it from the bones.

Nutrition Information

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Calories 334kcal (17%) Carbohydrates 12g (4%) Protein 37g (74%) Fat 15g (23%) Cholesterol 150mg (50%) Sodium 138mg (6%) Potassium 131mg (4%) Fiber 1g (4%) Sugar 11g (22%)