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+ servings
a whole chicken on a wooden cutting board
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4.88 from 16 ratings

Rosemary Lemon Grilled Spatchcocked Chicken

This keto grilled spatchcocked chicken recipe features the most delicious rosemary lemon chicken marinade! With this flattened chicken trick, you can grill a whole chicken in less than 45 minutes!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose
Servings: 4 people
Calories: 480
Author: Natalie


  • 1 whole chicken (around 3 pounds)
  • 1/4 cup avocado oil
  • 3 lemons zested, then sliced in half
  • 3 sprigs of rosemary chopped
  • 2 cloves of garlic grated or finely chopped
  • 3 teaspoons kosher salt
  • 2 teaspoons black pepper


  • Make the marinade in a large bowl by combining the avocado oil, lemon zest, rosemary, garlic, kosher salt and black pepper. Stir this rosemary lemon chicken marinade with a fork to combine.
    1/4 cup avocado oil, 3 lemons, 3 sprigs of rosemary, 2 cloves of garlic, 3 teaspoons kosher salt, 2 teaspoons black pepper
  • Spatchcock the chicken by placing the whole chicken breast side down on your cutting board. Using kitchen shears, cut along either side of the spine to remove the spine from the chicken. Flip the chicken over so it is now breast side up, place your palm on the breast bone in the center, then use medium pressure to push down on the breast until you hear a crack and are able to get the chicken flattened.
    1 whole chicken (around 3 pounds)
  • Marinate the chicken by placing the flattened chicken in the large bowl with the marinade. Use your hands to rub it all over the chicken on both sides. You can grill right away, or allow the chicken to marinate for up to 3 days covered in the refrigerator.
  • Heat your grill over medium heat (I heat my Traeger Grill at 400ºF). Clean and oil the grill grates.
  • Grill the chicken and lemons on your grill once your grill is fully heated. Grill the chicken breast side up, and the lemons cut side down. Cook until the chicken skin is crispy and the chicken has an internal temperature of 165ºF. On my Traeger Grill it takes about 45-55 minutes. No need to flip the chicken, but you can flip it half way through cooking if you prefer.
  • Rest the chicken on your cutting board for 10 minutes.
  • Carve and serve the chicken along with the grilled lemons. Squeeze out the grilled lemons on top of the chicken. The lemon pulp gets thick and concentrated as it is grilled and loses a lot of its sourness. It's very delicious!
  • Leftover grilled spatchcocked chicken will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.



Oven Roasted: You can make this flattened chicken in the oven by placing the marinated chicken and the cut lemons on a rimmed baking sheet and roasting at 425ºF for 40-50 minutes until the skin is crispy and the chicken has an internal temperature of 165ºF.
Spatchcocking: Spatchcocking is really simple, but if it intimidates you, you can ask your butcher to do this for you.
Carving: If you've never carved a chicken before, I have this How To Carve A Chicken post.
Chicken Spine: Pro tip - freeze the chicken spine and add it to your next batch of bone broth.
Herbs: I love using rosemary, but you could use thyme if that's what you have. Fresh is always best, but you can use dried also. You'll need about 1.5 tablespoons of dried rosemary (or thyme).
Chicken: I love using Cooks Venture chicken since all of their chicken is pasture raised and the highest quality you can buy.


Calories: 480 | Total Carbs: 2.2g | Protein: 52.8g | Fat: 28.1g | Fiber: 0.9g | Net Carbs: 1g