Spatchcocked Chicken

What is Spatchcocked chicken? This is the most common question I get at the farmers market. A spatchcocked chicken is a whole chicken, where the back and neck has been removed. This allows it to be completely opened, and flattened. It reduces the cooking time and cooks more even--on the grill or roasted in the oven.

Here is my go-to recipe for spatchcocked chicken.

Ingredients:

  • One 4-pound Three Sisters Ranch chicken--spatchcocked

  • 1 TBS olive oil

  • 1 TBS chopped oregano

  • 1 TBS chopped thyme

  • 2 tsp chopped rosemary

  • Salt (I prefer Redmond Real Salt)

  • Freshly ground pepper

  • 4 garlic cloves, crushed

How to Cook:

  1. Preheat the oven to 400°.

  2. Rub the chicken all over with the olive oil, oregano, thyme and rosemary. Generously season with salt and pepper.

  3. Transfer the chicken to a large rimmed baking sheet, skin side up, and tuck the garlic underneath it.

  4. Roast for 45 minutes, until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160°.

  5. Transfer the chicken to a cutting board and let rest for 10 minutes before serving.

  6. Save the bones for bone broth.

Diane Kahanek