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Rosemary Roasted Spatchcock Chicken and Grapes
4.4 from 10 votes

Rosemary Roasted Spatchcock Chicken and Grapes

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

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

Ingredients

  • 4 lb chicken whole
  • 1 1/2 lb grapes on the stem
  • 1 tbsp olive oil (0.5 oz)
  • 2 tsp balsamic vinegar
  • 1/2 tsp lemon pepper seasoning Oh My Spice! brand
  • 1/2 tsp rosemary fresh, chopped
  • 1/4 tsp salt
Herbed Butter
  • 1 lemon zested
  • 2 tbsp butter 1 oz, salted, room temperature
  • 1 tbsp rosemary fresh, chopped
  • 2 cloves garlic grated
  • 1 tsp salt
  • 1/2 tsp lemon pepper seasoning Oh My Spice! brand

Instructions

    Cup of Yum
  1. Place a cast iron skillet in the oven and pre-heat the oven to 500 degrees.
  2. Mix herbed butter ingredients and set aside.
  3. To spatchcock the chicken, first place the chicken on a cutting board, breast side down.  
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. 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).
  11. 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

Calories 334kcal (17%) Carbohydrates 12g (4%) Protein 37g (74%) Fat 15g (23%) Cholesterol 150mg (50%) Sodium 138mg (6%) Potassium 131mg (3%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 334

% Daily Value*

Calories 334kcal 17%
Carbohydrates 12g 4%
Protein 37g 74%
Fat 15g 23%
Cholesterol 150mg 50%
Sodium 138mg 6%
Potassium 131mg 3%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.