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Spatchcocked chicken is a way of preparing the bird before you cook it. I have had it done by a butcher (who really butchered it) and also by a local farmer, who did a beautiful job. Basically, the backbone is removed and the chicken is flattened out making for very easy seasoning in all the nooks and crannies and a very even cooking process that's quicker (by about 40 minutes) than roasting a whole bird in its traditional form.
You can add any vegetables or spices that you like, but here's one way I like it.
The Chicken:
A 3-4 pound chicken, spatchcocked, is just right.
If you want to try your hand at spatchcocking it yourself, here's a video.
Seasoning:
Coat the bird in olive oil, butter, or duck fat (my fave)
Salt and pepper, always
A mix of fresh herbs, chopped or your favorite dried spices
(I like the homegrown and fresh spice blends from Well Seasoned Table)
Vegetables:
Onions, sliced in thin crescents or rings
Red peppers, sliced thin
Toss to coat in some olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 410 degrees
Line a baking sheet with parchment
Place your chicken in the center, pre-coated & spiced
Sprinkle your veggies of choice around the chicken
Cook for 35 to 45 minutes
Enjoy!
xoxo, Farm Girl