Garlicky Herbed Spatchcock Chicken Roast with Grapes and Onions
Prep time 30mins
Cook time 1hr 5mins
Serves or Makes: 4

Recipe Card


  • 1 3-pound chicken, spatchcocked
  • 1 stick salted butter, room temperature
  • 1 lemon, zested
  • 4 cloves garlic, peeled and minced
  • 3 sprigs rosemary, stems removed
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 3 small red onions
  • 2 bunches red grapes
  • 1 pomegranate, cut into wedges (optional)


  • Step 1

    Preheat oven to 400 °F and bring chicken out to rest at room temperature for 30 minutes.

  • Step 2

    Meanwhile, combine salted butter, lemon zest, minced garlic, rosemary, salt and pepper in a small mixing bowl.

  • Step 3

    Pat chicken dry and season generously with salt and pepper. Brush 2/3 of butter mixture over the entire surface of the chicken.

  • Step 4

    Place chicken into an If You Care Medium Sized Non-Stick Parchment Roasting Bag set on top of a baking sheet. Roll to tightly seal the bag. Bake for 20 minutes.

  • Step 5

    Meanwhile, peel and quarter onions.

  • Step 6

    Remove pan from the oven and carefully cut open the bag to expose the chicken (be cautious of the steam!).

  • Step 7

    Brush remaining butter mixture onto the skin of the chicken and surround with onions and grapes. Return to the oven to bake for 35-45 minutes, or until internal temperature of chicken breast reaches 165°F.

  • Step 8

    Allow to rest for at least 15 minutes before slicing. Garnish with pomegranate wedges and extra herbs, if desired. Enjoy!