citrus spatchcock chicken
photograph by Jeffrey Placzek
~ spatchcock chicken ~
My friend Shelly introduced me to the idea of cooking a “spatchcock” or “butterflied” chicken at home. This method of cooking a chicken is so amazing, I’m quite sure we’ll never go back to the old way of roasting a chicken again. The poultry cooks more evenly and much faster, resulting in a juicier, more flavorful bird. Try it and see for yourself.
Jeff and I made up the marinade and he did the rest while I was enjoying a creativity night over at my friend Clare’s studio. This is, hands down, the best roasted chicken we’ve ever made!
To Spatchcock a Chicken:
Using a sharp cooking shears, remove the backbone of the chicken. (save this for making poultry stock.) Flip the chicken over and press down on the breastbone until the chicken cracks and lays flat.
Place bird in a large ziplock bag. Squeeze citrus juice all over bird. A combination of orange, lemon and lime is amazing. Add olive oil, salt, pepper, and freshly pressed garlic. Seal bag and allow to marinate for 3-24 hours.
Place chicken on a cooking rack over a jellyroll pan, roasting the citrus peels alongside the chicken. Roast at 375 degrees F for 50 minutes or until juices run clear.
Remember to save the bones for chicken stock.
Enjoy!
~Melissa
I have never cooked a chicken like this before but you have inspired me to try! I bet it is juicy and delicious!
You’re going to love it! This simple change makes all the difference! xo
I’ve seen it cooked this way before but didn’t realize it had a name. It looks beautiful and I bet the combination of citrus flavors made this dish incredibly light and tasty. Thanks for the tip!
You’re welcome! I had no idea how good it would be, but my friend Shelly swears by it and makes a chicken like this every week. I’ll never go back to the old way of roasting a chicken again 🙂 Thanks for commenting! xo
looks tasty!!Thanks for sharing
you’re welcome! 😉
Your chicken looks beautiful! I think that you have convinced me to actually try this method since everyone else I know seems to love it 🙂 Your recipe looks yummy (as always 🙂
Thanks so much! I bet you’ll really like it. The only way we roast chickens in our house. 🙂 xo
I will be trying this tomorrow- it looks excellent, and I can’t wait to give it a try!
Hello Ruth! Thanks for stopping by 🙂 enjoy the recipe! xo
Whats a jellyroll pan? And if I don’t have one, what else would work?
Hi Robin! a jellyroll pan is a big baking sheet with a little one inch wall on it. essentially a big cookie sheet 🙂
Does there happen to be a video demo of how to cut the chicken? This looks so delicious! Thanks!
Never mind! I found some on YouTube! Should have known! LOL!
How to Spatchcock a Chicken
http://www.youtube.com/watch?v=Ppa1bxB89vg
thanks for posting this very informative link! 🙂
You’re welcome! I’m very visual and need a video! :)))
🙂
😉
Hi Victoria! you’re going to LOVE it! xo
I’m sure I will. It looks soooo delicious!
Thanks for posting the recipe! 🙂
sure! xo
Also the way you cut the chicken for grill
yes, we prepare chicken for the grill like this too 🙂
This is also great on the grill!
Absolutely!