Spatchcock Chicken with Rosemary and Garlic

  • Preparation Time:
    30 mins
  • Cook Time:
    30-60 mins
  • Serves:
  • 1 chicken
  • 1 packet ROYCO® Chicken dry marinade
  • 2 cloves garlic, crushed
  • 30ml rosemary, chopped
  • To spatchcock the chicken: Remove the backbone with a sharp pair of scissors, by cutting down from each side of the popes nose. Turn the bird over and squash it flat, breaking the breast bone in the process.
  • Prepare ROYCO® Chicken Marinade according to packet instructions. Add the garlic and rosemary.
  • Marinade the spatchcock chicken for 20 minutes, turning frequently.
  • To Cook:
  • BRAAI: Heat the braai coals to a medium heat. Place the chicken, skin side down on the braai grid, weight down with a heavy pan or a foil covered brick. Braai for 10-15 minutes until skin is crisp. Turn chicken and braai the other side for another 10-15 minutes.
  • OVEN: Place chicken in a roasting tin, skin side down, with the marinade. Roast at 180°C for 30 minutes, turn and roast for another 30 minutes until skin is brown and crisp.
  • Serve garnished with rosemary sprigs
  • Most supermarket butchers will be happy to spatchcock the bird for you.


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