Spatchcocked Chicken


We were in a dilemma Sunday afternoon when we didn't have anything thawed for dinner. I had a meeting in town, and decided to pick up a whole chicken to cook. I decided to do a low and slow spatchcocked chicken, where I removed the backbone and cooked the chicken flat in a cast-iron skillet. It creates a very flavorful chicken and a crispy skin. This was perfect due to us being at church and not worrying about finding something to cook when we got home.

1 chicken
1 tbsp kosher salt
2 tsp black pepper
2 tsp garlic powder
2 tsp thyme
1 sprig rosemary
1 leaf basil
1 sprig lemon thyme

With a sharp knife, remove the backbone of the chicken. When removed, the chicken will be flat and butterflied. If you need help with taking the backbone out, click here for a video. I put the backbone in the crock-pot to make chicken broth later.

Season both sides of your chicken evenly with all of your spices. Place your sprigs and basil on the side where the backbone was and place breast up in a cast iron skillet.

Roast your chicken in the oven for 3 hours on 225 degrees. The last 2 minutes you can broil if you want more crispy skin.

It is done! It was delicious. Try this method when you have to run errands and don't have to watch your food cook.

P.S. Save the bones so you can make some tasty homemade broth!

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