Spatchcock Chicken Recipe
Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.
To spatchcock a chicken, remove the backbone of the chicken and spread it open like a book. Grilling a whole chicken this way lets the interior heat up faster and more evenly.
Spatchcocked chicken is made easy with this recipe that shows you how to prepare the chicken before it's roasted with fresh lemon and rosemary.
Use the spatchcocking technique in this recipe to get juicy roasted chicken with crispy skin served over caramelized potatoes and onions.
Marinated in and basted with a sweet and tangy honey-mustard sauce, every part of Chef John's spatchcocked roasted chicken comes out evenly cooked, juicy, and succulent.
A foil-wrapped brick presses herbed chicken against a hot cast iron skillet in Chef John's recipe for "Pollo al Mattone." This Italian cooking method results in crisp-skinned chicken with moist, juicy meat.
My chicken was 5 pounds so I roasted at 425 for 1 hour. And I covered breast with foil for the last 20 minutes. I also rotated half way through. I used butter and garlic under the skin. Put the chicken on a roaster with onions and sweet potatoes all around. It was delicious
Excellent recipe! We had a heavy frost last night but I was able to salvage the last of our Mexican Tarragon. I processed it with the oil and other seasonings and applied as directed. The chicken finished nice and crispy with a wonderful color. YUMMY!
Learn how to use kitchen scissors to spatchcock (butterfly) a whole chicken so it cooks quickly and evenly with the crispiest skin and juiciest meat.