Time to spatchcock. Ugh, why is it called that? Can’t we all agree that it sounds much better as butterflied chicken? It’s an alternative preparation for a bird — rather than whole, you remove the backbone and flatten. Why spatchcock? A moist chicken… with the endless crispy exterior… in less than an hour! And, for those benefits, I don’t mind giving up the presentation of the classic roasted tied bird on a platter.
I am marinating with a classic lemon, olive oil and oregano but with the addition of my pink Himalayan salt.
Spatchcock (or as we prefer “Butterflied”) Chicken
Prep Time 15 minutes; Cook Time 30 minutes; Total Time 45 minutes
- 1 whole chicken, brought to room temperature and patted dry, about 6 lbs
- 1 tablespoons fresh dried crushed oregano
- juice of two lemons
- 5 garlic cloves, peeled
- 1/2 cup Kalamata olive oil
- 1 teaspoon pink Himalayan sea salt
- Preheat oven to 450 degrees.
- In a small food processor, combine oregano, lemon juice, garlic, olive oil, salt and pulse to combine.
- Spatchcock your whole chicken — remove the backbone. See video here.
- Using your hands, rub marinade over chicken. Gently lift the skin and rub directly onto the breast.
- Place chicken in roasting pan with rack, breast side up and place in oven.
- Roast about 30 minutes.
- Remove from oven, baste in marinade, and let stand 10 minutes in juices before serving.
Yield 6 servings