Herb Spatchcock chicken

Herb Spatchcock chicken

This recipe is super easy and delicious! Just a few simple steps will have you be the top chef in your house!

Ingredients:

Olive oil

2 tbsp rosemary

1 tbsp thyme

1 tbsp sage

1 tbsp tarragon

Salt and Pepper

1 spatchcocked chicken

method:

Most stores sell a spatchcocked chicken, however if your store doesn’t you can do two things:

A) Ask your butcher to spatchcocked the whole chicken for you.

B) Purchase a whole chicken and spatchcock it your self. This is a super easy process. Spatchcock means to remove the back bone from a bird. So take your whole chicken and put it back side up on a plastic cutting board. Now if you run your hands down the back of the chicken you will feel the back bone. Simply take a pair of sharp kitchen shears, a knife can do this as well but shears is easier, and just cut on either side of the backbone. You can discard the backbone or save it for stock. Now flip the chicken over breast side up and with one swift movement press the breasts to the cutting board. There will be a slight popping sound and then it will lie flat. And now you have a spatchcocked chicken!

If you have time dry brine your bird by sprinkling heavily with salt and allowing to sit uncovered in the refrigerator for 1-4 hours or up to overnight. Preheat your oven to 450 degrees F. Now simply chop as finely as you can the herbs and add them to 3-4 tablespoons of oil. Pat the chicken dry with a paper towel, mix and brush the oil over the chicken. Place in the oven and cook until an internal temperature of 150 degrees has been reached. Then turn the oven to broil and crisp the skin brining the bird to a final internal temperature of 165 degrees!

Serve with The Ultimate Potato and a Home Made Cesar Salad!