Go ahead. Snicker at the word “spatchcock.” Maybe even snicker when you see a spatchcocked chicken … backbone removed, flattened, pale. But after it’s anointed with olive oil, seasoned, and roasted to brown loveliness, it won’t be that funny. It will be seriously delicious.
ROASTED SPATCHCOCK CHICKEN
- 3 - 4 lb. chicken
- 1 Tbsp. olive oil
- 1 tsp. Hawaiian salt
- 1 tsp. pepper
Preheat oven to 425 degrees.
Rinse chicken and pat dry. Use poultry or kitchen shears to cut along both sides of the backbone to remove it. Open rib cage and turn the chicken breast-side up. Press breastbone firmly with the heel of your hand to break it. (The breastbone. Not your hand.)
Place chicken flat on a roasting pan skin-side up. Roast 45 minutes or until internal temperature reaches 165 degrees. Let chicken rest 15 minutes before carving into pieces.