That’s right. I said spatchcock. What the heck is a spatchcock you ask? That’s what I said when my husband told me what he was making for dinner one night. I soon learned that it is a way to prepare chicken that results in delicious, moist chicken with crispy skin. And instead of a slow roast, you cook it hot and fast.
Ingredients
1 whole chicken
4 tablespoons butter, softened
3 garlic cloves, minced
2 teaspoons fresh thyme, chopped
sea salt
Preparation
Preheat the oven to 425 degrees. Make a compound butter by combining the butter with the garlic and thyme. Set aside. Take the chicken, remove all the innards, then cut the backbone out of the chicken with a pair of kitchen shears so you can lay it flat. Put the chicken in a pan and press on it to flatten it out. Dry the chicken with paper towels. Separate the skin from the chicken so you can spread the compound butter under the skin. Then season the chicken with sea salt (this will not only add flavor but will help crisp the chicken skin). Bake the chicken for 30 minutes. Let rest for 10 minutes, then cut into pieces and serve.
