Easy Rosemary Roasted Chicken
This rosemary roasted chicken features a whole bird that’s been spatchcocked (the backbone has been removed so that the bird can lay flat) and cooks alongside sweet red grapes and roasted shallots. The end result is extra crispy chicken skin, tender, fall apart shallots, and the surprise hit of the dish, roasted grapes!
The combination of these simple ingredients alongside lots of fresh rosemary makes for an easy, yet impressive dinner recipe that’s just as delicious as it is impressive. Healthy, too, which is always welcome!
The benefit to a spatchcock chicken is that is significantly cuts down on the overall cook time. And before you get nervous about cutting the chicken yourself, let me assure you that (1) it can be done easily with a good pair of kitchen shears, but also (2) you can ask a butcher or someone in the meat department of your grocery to do it for you!
No excuses not to make this at home. Not only does it taste amazing, but it will make your kitchen smell like fall!
Ingredients For Rosemary Roasted Chicken
- 1 whole chicken (about 3-4 lbs), spatchcocked
- Kosher salt
- Freshly ground black pepper
- Fresh rosemary
- Lemon zest
- Extra virgin olive oil
- Seedless red grapes
- Shallots
- Apple cider vinegar or sherry vinegar
You’ll also want to grab a large cast iron skillet or roasting pan.
How To Make Rosemary Roasted Chicken
- The night before, season the chicken. In a small bowl, combine 1 Tbsp Kosher salt, 1 tsp black pepper, 2 Tbsp rosemary, and the zest from 1 lemon. Pat the spatchcocked chicken dry, then drizzle with 2 Tbsp extra virgin olive oil. Season the chicken on all sides with spice rub mixture. Place chicken on a rimmed baking sheet or tray lined with plastic wrap, then let sit uncovered in the fridge overnight.
- The day of, bring the chicken to room temp. Let chicken rest at room temperature 1-2 hours before cooking. Preheat oven to 450 F. Combine 1 ½ cups grapes and peeled shallots in a small bowl, then drizzle with 1 Tbsp olive oil and 1 tsp Kosher salt. Set aside.
- Roast the chicken. Pour 1 Tbsp olive oil in a cast iron skillet. Place the chicken in the pan, skin side up, and roast for 20 minutes. Remove from the oven, then scatter the seasoned grapes and shallots around the chicken. Continue baking another 20 minutes, until the internal temperature reaches 165F.
- Rest, then carve. Place chicken on a cutting board to rest, then place the pan over medium-high heat. Add 2 Tbsp apple cider or sherry vinegar, then use a spatula to scrape the bottom of the pan, releasing any browned bits. Carve the chicken, then plate with grapes, shallots, and sauce spooned over top. Give each serving a generous pinch of flaky sea salt before serving.
Don’t skip the overnight resting period in the refrigerator if you love crispy skin as much as we do! The air circulating will help dry out the skin, which leads it to crisp up better.
Best Side Dishes To Serve With Spatchcock Roast Chicken
This is such an easy entrée to pair side dishes with, but here are a few of our favorite sides:
- Mashed potatoes! Red Skin Mashed Potatoes, Mashed Potatoes with Sour Cream, Herb-Scented Mashed Potatoes, Mashed Butternut Squash with Bourbon and Sage (okay, not potatoes, but creamy nonetheless!)
- Mushroom Polenta
- Roasted Root Vegetables, Crispy Roasted Brussel Sprouts, Oven Roasted Broccoli
- Quick, easy salads! Well Seasoned House Salad is our go-to, but a big spinach or kale salad would be amazing too!
If you make this Rosemary Roasted Chicken recipe, please let us know by leaving a review and rating below! And if you’re looking for more recipes that use spatchcock chickens, bookmark these for later!
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More chicken recipes to try!
- Za’atar Roasted Chicken
- Chicken Patties
- Crispy Grilled Chicken Wings
- Chicken Puttanesca
- Chicken Provencal
Rosemary Roasted Chicken Recipe
Equipment
Ingredients
- 1 ~3-4 lb spatchcocked chicken
- 1 Tbsp Kosher salt + 1 tsp, divided
- 1 tsp freshly ground black pepper
- 2 Tbsp fresh rosemary chopped
- 1 tsp lemon zest
- 3 Tbsp extra virgin olive oil divided
- 1 ½ cups red grapes seedless
- 8-10 shallots peeled
- 2 Tbsp apple cider vinegar or sherry vinegar
- Flaky sea salt for serving
Instructions
- The night before, season the chicken. In a small bowl, combine 1 Tbsp Kosher salt, 1 tsp black pepper, 2 Tbsp rosemary, and the zest from 1 lemon. Pat the spatchcocked chicken dry, then drizzle with 2 Tbsp extra virgin olive oil. Season the chicken on all sides with spice rub mixture. Place chicken on a rimmed baking sheet or tray lined with plastic wrap, then let sit uncovered in the fridge overnight.
- The day of, bring the chicken to room temp. Let chicken rest at room temperature 1-2 hours before cooking. Preheat oven to 450 F. Combine 1 ½ cups grapes and peeled shallots in a small bowl, then drizzle with 1 Tbsp olive oil and 1 tsp Kosher salt. Set aside.
- Roast the chicken. Pour 1 Tbsp olive oil in a cast iron skillet. Place the chicken in the pan, skin side up, and roast for 20 minutes. Remove from the oven, then scatter the seasoned grapes and shallots around the chicken. Continue baking another 20 minutes, until the internal temperature reaches 165F.
- Rest, then carve. Place chicken on a cutting board to rest, then place the pan over medium-high heat. Add 2 Tbsp apple cider or sherry vinegar, then use a spatula to scrape the bottom of the pan, releasing any browned bits. Carve the chicken, then plate with grapes, shallots, and sauce spooned over top. Give each serving a generous pinch of flaky sea salt before serving.
Notes
- While you can skip the overnight resting time in the refrigerator, we don’t recommend it. The air circulating around the chicken skin is what helps to dry it out, preventing it from steaming in the oven. The result is super crispy chicken skin, which everyone loves!
Let us know your thoughts!