By Danielle French

Rosemary, Garlic Spatchcock Chicken

I love grilling and finally, we have some nice weather to fire up the “Q”. I prefer using charcoal but in a hurry, a propane grill is just fine. This is one of my favorite chicken recipes and perfect for the bbq. I should say that you can cook this chicken in the oven at 400 degrees and it is also delicious.  It is so fragrant with the fresh herbs and garlic. Serve with a side salad, fresh bread and some grilled vegetables or potatoes. Asparagus is in season right now and also great on the bbq.


You will need:

1 whole chicken 3-5 lbs.

A nice bunch of fresh rosemary at least 6-8 stalks.

Fresh plump garlic 2-3 cloves


Olive oil


Remove the back bone of the chicken. Rachel Ray has a good easy way with scissors, I use a knife.  Stand the chicken on end and using a very sharp knife, go down one side of the back bone and then turn the chicken over and go down the other side of the back bone. Make a shallow cut between the breast bone from the inside and flatten the chicken out. Dry and place in a shallow roasting plan.


In a small bowl, chop very finely 6-8 stalks of fresh rosemary yielding about ¼ cup. Add in 2 large garlic cloves also finely chopped. Mix in approximately ¼ cup to ½ cup olive oil and make a loose paste. Cover the entire chicken- skin side up – with the paste. I like to literally massage the herb mixture into the chicken. Let it sit in the refrigerator until you are ready to grill – it could be up to 6 hours.

When your grill is hot – sprinkle the chicken with approximately ½ teaspoon coarse salt and if I’m making this recipe in the oven,  I like to squeeze out ½ lemon juice into the pan and I leave the lemon in the pan for roasting. Place skin side up on the hot grill about 400 degrees and cook on an indirect method for about 45 minutes to 1 hour or until the chicken is cooked reading 165 degrees on a meat thermometer -through the thickest part of the thigh. Indirect means that you are not cooking the chicken on direct coals or heat. Push the charcoal to the side or turn off your middle grill in your propane bbq so as to not burn the chicken. Spatchcock chicken most often takes less time to grill than a whole chicken would but double check with a meat thermometer to be safe.

Success! It’s a beautiful chicken, serve on a platter with some fresh rosemary as a garnish and enjoy

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Danielle French - Ash Naylor Photography

About Danielle

Looking for a simpler way of life for her four daughters and herself, Danielle moved from Toronto to this farm in the Bethany Hills of Southern Ontario, and over time together with her family and her partner Shawn, restored the barn, the iconic heritage silo and the land.

Danielle loves to create unique settings and menus for the many events she offers at South Pond Farms, such as authentic farm-to-table gatherings, bread-making workshops, culinary classes, and weddings. Danielle’s vision is to inspire others to share her vision of a traditional life and way of cooking and to feel the sense of history on this beautiful land.  

Danielle was also the host of a television series called Taste of the Country

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