Sunday, January 9, 2011

Spatchcock Chicken

Serves 3-4

1 whole chicken, about 3-4 lbs

kosher salt

fresh cracked black pepper


Preheat the oven to 425 degrees
Cut the backbone out of the chicken, so the chicken will lie flat. Sprinkle with salt, pepper and paprika.
Place the chicken in a heavy skillet (cast iron is best) and roast for 1 to 1 ¼ hours, or until skin is crisp and golden brown and juices run clear.

This was so easy and is now my favorite way to cook a whole chicken. I can't wait until summer to try it on the grill!


Medifast Coupons said...

This is the only way I roast a whole chicken now. And on the bbq, awesome, takes a bit longer than the oven, just because you have to watch for flair ups, but so good.

Post a Comment