Lavender Spatchcock Chicken Recipe

Lavender Spatchcock Chicken

Serves 4 to 6

To spatchcock (or butterfly) means to remove the backbone and roast the chicken flat, which helps it to cook more quickly and evenly. If you prefer, ask one of our skilled butchers to remove the backbone for you.


  • 1 whole chicken (4 - 5 pounds)
  • 1 tablespoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon pepper
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon culinary lavender
  • 1 tablespoon chopped fresh rosemary
  • Flaky finishing salt


  1. Using sharp kitchen shears, remove backbone of chicken. Flip chicken over and press down firmly on breast bone to flatten bird. Pat dry with paper towels.
  2. Combine salt, baking powder, and pepper. Sprinkle all over chicken. For best results, leave salted, spatchcocked chicken uncovered on lowest shelf in refrigerator overnight.
  3. When you're ready to roast the chicken, preheat oven to 450°F.
  4. Stir honey and mustard together in a small bowl. Crush lavender and rosemary by rubbing between fingers or smashing with the side of a knife blade. Add to bowl and combine. Rub mixture liberally all over chicken, under and over skin. Place on a rack over a foil-lined, rimmed baking sheet. Tuck wing tips under bird to prevent burning.
  5. Roast until the thickest part of the breast nearest the bone registers 165°F on an instant-read thermometer, about 45 minutes. If skin begins to darken, cover loosely with aluminum foil. Allow to rest 10 minutes before carving. Sprinkle with finishing salt before serving.


Amount Per Serving (based on 6 servings)
Calories: 360
Saturated Fat: 5 g
Trans Fat: 0 g
Total Fat: 20 g
Cholesterol: 125 mg
Sodium: 1220 mg
Carbohydrates: 3 g
Fiber: 0 g
Added Sugars: 3 g
Total Sugar: 3 g
Protein: 39 g
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