1/2 Spit Roasted Rosemary Garlic Chicken Recipe

Prepare chicken

If not already halved/spatchcocked, spatchcock the chicken by removing the backbone with kitchen shears and pressing the breastbone flat. Then cut the spatchcocked bird down the center to create two half-chickens (each is a 1/2 spit roast portion). Pat the halves dry with paper towels.

Make marinade

In a bowl, combine chopped rosemary, minced garlic, olive oil, lemon zest, lemon juice, kosher salt, black pepper, paprika, and crushed red pepper (if using). Stir until well blended.

Marinate

Rub the marinade evenly under the skin where possible and all over the exterior of each chicken half. For best results, place the halves in a shallow dish or resealable bag and refrigerate for at least 2 hours, preferably overnight. If short on time, let rest at room temperature for 30–45 minutes before roasting.

Make basting butter

In a small saucepan over low heat, melt the unsalted butter with 1 tablespoon olive oil. Add the lightly crushed rosemary sprig and the smashed garlic clove and warm gently for 2–3 minutes to infuse flavor; do not brown the garlic. Remove and discard the rosemary sprig and smashed garlic, stir in 1 tablespoon lemon juice and 1/2 teaspoon salt. Transfer to a heatproof container for basting.

Basting schedule

Reserve this basting sauce to brush on the bird while spit roasting or during oven roasting at intervals (every 10–15 minutes) once the skin begins to brown. Keep warm.

Preheat

If using a spit/rotisserie: preheat your grill to medium-high so the radiant heat zone reaches about 375–400°F (190–200°C). If using an oven: preheat to 425°F (220°C) with a rack in the upper-middle position.

Skewer and secure

For a rotisserie: thread each half onto the spit or secure both halves balanced on the spit, fastening with forks so they rotate evenly. For oven roasting: place the halves skin-side up on a wire rack set over a rimmed baking sheet or in a shallow roasting pan; tuck wings and secure with kitchen twine if needed.

Initial cook

Start cooking with the heat steady so the skin begins to render slowly. If using a rotisserie, close the grill lid and let rotate. If oven roasting, place the pan in the preheated oven. Cook for 25–30 minutes undisturbed to develop color.

Baste and continue

Begin brushing the chicken with the warm basting sauce every 10–15 minutes. Continue rotating/basting and cook until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reaches 165°F (74°C). Total cook time will typically be 40–55 minutes depending on size and heat intensity. If the skin is browning too quickly, lower the heat slightly or tent loosely with foil.

Rest

Remove the halves from the spit or oven and transfer to a cutting board. Let rest loosely tented with foil for 8–10 minutes to allow juices to redistribute.

Carve & garnish

Slice each half into serving pieces (breast, thigh, drumette) or serve halved as-is. Spoon any accumulated pan juices over the pieces, garnish with fresh rosemary sprigs, a squeeze of lemon juice from the wedges, and sprinkle chopped parsley if using.

Serve warm with lemon wedges on the side. This 1/2 spit roasted rosemary garlic chicken is excellent over salad greens, with grilled vegetables, or alongside potatoes or rice for a satisfying lunch.