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.
A 3-4 pound chicken, spatchcocked, is just right.
If you want to try your hand at spatchcocking it yourself, here's a video.
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)
Onions, sliced in thin crescents or rings
Red peppers, sliced thin
Toss to coat in some olive oil
Salt and pepper to taste
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
xoxo, Farm Girl