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.


2 in 1 Stew Mix

View range


Chakalaka and Pasta Salad

View recipe

Korma Curry

View recipe

Creamy Spinach Stuffed Salmon

View recipe

Want all the latest news, recipes and more?

Join our community
For more information on COVID-19, visit