Spatchcock Chicken -- a great technique creates a crisp, beautifully roasted chicken

Neither Barry or I had ever “spatchcocked” a chicken . . . until I interview Jay and A’Lisa Johnson for my December cooking column that runs in Abilene’s Reflector-Chronicle ("He Cooks, She Bakes," 12/31/13). He had one roasting in the oven and the aroma made my mouth water. Later I had a taste, and knew that this was a technique we wanted to try!

     During the interview, Jay described the process verbally. From his description, I’ve created a typical recipe with a list of ingredients and step-by-step directions.

    By the way, according to the New Shorter Oxford English Dictionary, a "spatchcock" is simply "a chicken or especially a game-bird split open and grilled after a simple and speedy method of preparation." It is also sometimes referred to as butterflying. The origin of "spatchcock" seems to be unknown but one theory is that it's Irish, and a combination of "dispatch" (as in "quick") and "cock" (as in chicken).

Spatchcock Chicken  (A 4 lb. chicken should serve 4 or more)

1 whole chicken

Kosher salt and coarsely ground black pepper

Fresh herbs, optional

Olive oil

Lemon or other citrus, optional

1.  Preheat oven to 425°.

2.  Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears or sharp knife; cut along other side. Discard backbone or save for stock. If desired, remove keel bone from the breastbone.

Removing the keel bone from the breast.

3.  Flip chicken, and open it like a book. Press firmly on breastbone to flatten.

4.  Rub or brush both sides of the chicken with olive oil, sprinkle liberally with salt and pepper, adding herbs if desired.

5.  Position chicken in the center of a rimmed baking sheet slightly larger than the size of the chicken, breast side up.

Here it is -- opened like a book, oiled and spiced and arranged on a rimmed baking sheet. 

6.  Roast (uncovered) at 425°. “For an average size fryer, it takes less than an hour to get to an internal temperature of 165°.

7.  If desired, squeeze a lemon or other citrus on the chicken just as it is removed from the oven. Let chicken rest 10 minutes before carving. 

Simple meal of roast chicken and freshly steamed green beans.

Recipe with out photos . . .

Spatchcock Chicken  (A 4 lb. chicken should serve 4 or more)

1 whole chicken

Kosher salt and coarsely ground black pepper

Fresh herbs, optional

Olive oil

Lemon or other citrus, optional

1.  Preheat oven to 425°.

2.  Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears or sharp knife; cut along other side. Discard backbone or save for stock. If desired, remove keel bone from the breastbone.

3.  Flip chicken, and open it like a book. Press firmly on breastbone to flatten.

4.  Rub or brush both sides of the chicken with olive oil, sprinkle liberally with salt and pepper, adding herbs if desired.

5.  Position chicken in the center of a rimmed baking sheet slightly larger than the size of the chicken, breast side up.

6.  Roast (uncovered) at 425°. “For an average size fryer, it takes less than an hour to get to an internal temperature of 165°.

7.  If desired, squeeze a lemon or other citrus on the chicken just as it is removed from the oven. Let chicken rest 10 minutes before carving.