Spit-roasted Rosemary And Garlic Chicken Recipe
Make Spit-roasted Rosemary And Garlic Chicken Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Basting & Aromatics
Method
Chicken & Marinade
- 1
Prepare the chicken
Rinse the chicken under cold water and pat dry thoroughly with paper towels. Place breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down on the breastbone with the heels of your hands to flatten (spatchcock). Tuck wing tips behind the breasts so they don't burn.
- 2
Make the rosemary-garlic marinade
In a medium bowl, whisk together olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, Kosher salt, black pepper, and smoked paprika if using. Taste the marinade and adjust salt or lemon as needed — it should be bright and slightly salty.
- 3
Marinate the chicken
Place the spatchcocked chicken on a rimmed tray or in a shallow dish. Pour about two-thirds of the marinade over the chicken, rubbing it under the skin (especially over the breasts and thighs) and all over the exterior. Reserve the remaining marinade for basting. For best flavor, cover and refrigerate for 2–6 hours (or up to overnight). If short on time, let sit at room temperature for 30 minutes.
Basting & Aromatics
- 4
Prepare the spit or rotisserie setup
If using a spit/rotisserie: Thread the chicken onto the spit rod, skewering through the cavity and breast so the bird is centered and balanced. Secure with spit forks. Tuck 2 rosemary sprigs and 2 halved garlic cloves into the cavity before mounting. If using a grill without a spit: you can set up indirect heat and place the chicken on a rotisserie-style rack or directly on the grate breast-side up, with a drip pan underneath and a truss or skewer to keep shape.
- 5
- 6
Start spit-roasting
Begin turning the spit. Roast for about 45–55 minutes total, depending on chicken size and exact temperature. Every 10–12 minutes, brush the chicken with the reserved marinade and some melted butter to encourage browning and flavor. Rotate until the skin is deep golden-brown and juices run clear.
- 7
Finish and check temperature
About 5–10 minutes before expected finish, baste one final time with butter and a little marinade. Check the internal temperature in the thickest part of the thigh without touching bone — it should read 165°F (74°C). If the breasts reach 160°F (71°C) earlier, let rest to reach carry-over temperature.
- 8
Rest and carve
Remove the chicken from the spit and transfer to a cutting board. Tent loosely with foil and let rest for 10–15 minutes to redistribute the juices. Sprinkle with coarse sea salt, carve into portions (legs/thighs, wings, breasts), and serve with any pan juices or extra rosemary-garlic butter.