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Herb-Roasted Spatchcock Chicken

Prep Time:15 Minutes
Cook Time:45 Minutes

Nutritional Information

Spatchcocking is a great technique for roasting a bird on the grill.


  • 1 ea 4-pound chicken
  • 1 tablespoon olive oil
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped thyme
  • 2 teaspoons chopped rosemary
  • Salt
  • Freshly ground pepper
  • 4 garlic cloves, crushed


  • 1. Preheat the Egg to 400°F with the plate setter for indirect heat. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil, oregano, thyme and rosemary. Generously season with salt and pepper.
  • 2. Place the chicken on the stainless steel grate skin side up, and roast for 45 minutes, until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160°. Transfer the chicken to a cutting board and let rest for 10 minutes before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828