Smoky Spatchcock Chicken with Rosemary and Garlic Scapes

By Samantha Binkley

Removing the backbone from your whole chicken cuts the baking time by almost a third. It’s easy and super worth it, especially if you are cooking on a weeknight. A 4-5 lb. whole chicken cooked this way takes about 45 minutes to fully cook.

This recipe is made with a mix of my You’re So Spain and No Woman No Spice spice Blends. It’s such a great combo, you have to try it! The You’re So Spain adds a smoky flavor with the smoked paprika while the No Woman No Spice adds the spice of habanero chile and allspice.

Garlic scapes are not easy to come by. If you cannot find them, use whole garlic, cut in half and face down in the pan. 2-4 halves will add a nice touch of roasted garlic that will be welcomed by all!

Ingredients

Makes 6 servings

  • 1

    4 to 5 lb. organic chicken whole

  • 1

    tbsp olive oil, separated

  • 1

    bunch (10-12) garlic scapes

  • 4

    sprigs, fresh rosemary, stems removed and leaves chopped.

  • 2
  • 1

    tbsp Healthy On You®  No Woman No Spice Jamaican Jerk Spice

  • 2

    tsp kosher salt

Preparation

Spatchcock the Chicken (remove the backbone)

  1. Preheat the oven to 425°F

  2. Place chicken breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the parson's nose and backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.

Season and Bake the Chicken

  1. Rub the chicken skin and open cavity all over with 1/2 the olive oil.

  2. In a small bowl mix the two seasonings and salt together.

  3. Rub the seasoning all over the chicken cavity and on the skin side..

     

  4. In a dutch oven or cast iron skillet (as pictured) add the remaining olive oil, garlic scapes and half the rosemary to the base of the pan.

  5. Lay the seasoned chicken on top of the scapes and rosemary. Open the cavity down first, then position the legs inward so they almost touch each other.

  6. Bake in the oven for 40 minutes, checking once or twice to turn the pan and baste the chicken with its juices. Sprinkle on the remaining Rosemary and bake for another 5 minutes.

  7. Allow to rest for 10 minutes before cutting and serving with the garlic scapes alongside.