To Spatchcock or Not, That is the Question

Don't you just love this word? Spatchcock, I can't stop saying it. I know you are laughing, but not only is it fun to say, it is really easy to do and turns out simply divine! If you read this blog on a regular basis, you know I love a weekly roasted chicken. It grounds me and puts me back on track. I know it sounds funny, but there is just something comforting about a fabulous chicken meal.

The spatchcock method used to strictly be a chef technique. Lately, I feel like it has gone mainstream! Is everyone spatchcocking and I am late to the game? I started this particular cooking journey about three weeks ago and I have to say I am craving it each week. Spatchcocking is definitely the way to go!

  • Kitchen sheers or your sharpest knife
  • Parchment paper
  • A sheet pan or 12 inch cast iron skillet
  • 1 all natural whole chicken
  • 3 tablespoons olive oil
  • 2 lemons, one sliced and one for juicing
  • 1 can of quartered artichoke hearts, drained
  • 5 cloves garlic
  • 3 shallots, sliced
  • salt and pepper
  1. Preheat oven to 450 degrees
  2. Slice lemons and place in the middle of a parchment sheet covered pan
  3. On your cutting board, flip the whole chicken over so that the breasts are facing down.
  4. Start at the thigh end and cut along the backbone on one side. Turn the chicken around, and cut from wing side to drumstick side along the other side of the backbone
  5. Remove the backbone and save for stock. Now flip the chicken over and push on it to flatten it out
  6. Squeeze the juice of one lemon all over the chicken and drizzle 2 tablespoons of olive oil all over the chicken and liberally salt and pepper
  7. Take your drained artichoke hearts, sliced shallots and chopped garlic and toss them into a mixing bowl with the remaining one tablespoon of olive oil and salt and pepper
  8. Scatter the mixture around the chicken on the pan
  9. Place the chicken in the oven and roast for 55 minutes at 450 degrees
  10. I like to run mine under the broiler for 3 additional minutes after the 45 minute roast time is complete
  11. Let the chicken rest for 10 minutes before carving
The spatchcock technique seems tough, but it is actually relatively easy. After a few tries, you become a pro and it is worth it!
— Carrie