Outstanding! This was my first time (and my mom's first time) to try the spatchcock method for preparing a roast chicken...and we did great! You do need a very sharp pair of poultry shears to do this properly. Highly recommend trying it, the chicken comes out so moist and tender! We served this with this recipe for leeks with pine nuts (which is equally yummy :))
Original recipe credit: https://www.foodandwine.com/recipes/herb-roasted-spatchcock-chicken
Recipe below contains my modifications.
Ingredients:
1 whole chicken (6 lb.)
1 1/2 T. olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 1/2 T. chopped fresh oregano
1 1/2 T. chopped fresh thyme
1 T. chopped fresh rosemary
6 garlic cloves, crushed Directions:
1. Heat oven to 400°F.
2. To spatchcock the chicken, cut along each side of the backbone and remove it. Turn the chicken over (breast side up) and press down on the breastbone to flatten the chicken.
3. Place the chicken on a large, rimmed baking sheet. Rub the chicken all over with olive oil.
4. Season chicken all over with kosher salt and pepper. Rub the herbs all over as well.
5. Tuck the garlic underneath the chicken. Transfer chicken to the oven. Roast for 1 hour 15 minutes, or until cooked through.
6. After removing from oven, let chicken rest for at lest 10 minutes before serving. Enjoy!
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