Spatchcocked Chicken

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This is not a recipe.  It is a way to prepare a chicken for your favorite roasting recipes.

Above is my beautifully spatchcocked chicken.  It is laying in my 18” cast iron skillet.

Most people first think that spatchcocked chicken is a type or seasoning type of chicken.  But it isn’t.  It’s basically an old way of cooking chicken that is becoming new again.  Simply put, it is just a way of cutting a chicken to help it cook faster.

It is very easy to do, just lay the chicken back side up and using kitchen shears, cut the back bone out, then just open the chicken up and spread it out.

You can cook it in any kind of dish or even on the grill, but I prefer to use my cast iron skillet as you see above.

You can rub your chicken with any type of seasoning mix or herbs and spice to taste.

Once ready, I bake my chicken for about 50 minutes at 400 degrees before the breast reaches 150°F and the legs reach 170°F.  Always check the meats temperature with a probe thermometer.

What you get is a the most moist chicken that cooks in a shorter period of time