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Spatchcock Chicken
Spatchcock Chicken
"With spatchcocking a chicken, you remove the backbone and flatten the bird, similar to the butterfly technique which will help the meat cook quickly and evenly in the oven. This juicy spatchcock chicken is smothered in a lemon pepper, paprika, and garlic salt rub then roasted in the oven to crispy golden perfection. Spatchcock chicken is a method of cooking a whole chicken in a manner that is quicker than traditional roasted chicken. With spatchcocking a chicken, you remove the backbone and flatten the bird, similar to the butterfly technique which will help the meat cook quickly and evenly in the oven. "
Serves3
Cooking Time45 min
Cooking Vessel SizeChef Knife, Cutting board, baking sheet
Ingredients
- 4 1/2 pounds Whole Chicken
- 1 1/2 tablespoon Olive Oil
- 1/2 tablespoon Smoked paprika
- 1/2 tablespoon Garlic Salt
- 1/2 tablespoon Lemon Pepper
- 1 1/2 tablespoon Butter
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Preheat oven to 400 F.
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Place chicken breast side down on cutting board. Using a sharp chef’s knife, place two cuts along each side of the spine. Cut all the way up the spine to remove it.
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Visit https://amandascookin.com/spatchcock-chicken/ for full printable recipe.
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