Tuscan Spatchcock Roasted Chicken

By cutting out the back bone and flattening the chicken out it helps it to cook quicker and more evenly. Add a few Tuscan ingredients and your whole house will smell wonderful while your dinner is roasting.

Course Dinner, Lunch
Cuisine Mediterranean
Keyword Chicken, Mediterranean, Tuscan
Prep Time 30 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 40 minutes
Servings 4 Servings


  • 4 lb Chicken ”Spatchcocked” Back bone removed and flattened
  • 1 cup Extra Virgin Olive Oil
  • 2 green onions chopped
  • 3 cloves garlic grated
  • 1 tbsp fresh oregano
  • 1 tbsp fresh rosemary minced
  • 2 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp dried thyme
  • salt & pepper to taste
  • red chili flakes to taste


  1. If you do not feel comfortable “spatchcocking” your chicken, ask your butcher to do it for you.

  2. Make sure your chicken is completely thawed. Place it in an 11 x 13 roasting pan.

  3. Preheat the oven to the highest temperature your oven goes. Mine went to 480°.

  4. Combine all of the marinade ingredients and pour over the chicken. Flip and rotate making sure everything is covered. Top with salt and pepper and red pepper flakes if desired.

  5. Marinate for at least 30 minutes or up to three hours.

  6. Once your oven is preheated, place the chicken into the oven and turn the temperature down to 400°. Roast for approximately 45 minutes to an hour. Use a meat thermometer to make sure your chicken is 175° before removing from the oven.

  7. Let the chicken rest, covered with aluminum foil, for at least 10 minutes.

  8. Serve as is and carve at the table. Or you can cut into pieces answer that way as well.

  9. Leftovers make great sandwiches! Enjoy!