Spatchcock roast chicken is a cooking technique where the backbone of the chicken is removed, and the chicken is flattened before roasting. This method allows the chicken to cook more evenly and in less time than a whole chicken. To spatchcock a chicken, you will need to use a sharp pair of kitchen shears or a knife to cut along each side of the backbone and remove it. Then, press down on the breastbone to flatten the chicken.
To make spatchcock roast chicken, you can season the chicken with your desired spices or marinade and roast it in the oven at 400°F for approximately 45-50 minutes, or until the internal temperature of the chicken reaches 165°F. You can also grill spatchcock chicken over indirect heat for a smoky flavor. Some popular seasoning options include a simple mixture of salt, pepper, and olive oil, or more complex spice blends such as garlic, paprika, and cumin. Squeezing fresh lemon juice over the chicken before roasting or grilling can also add a tangy flavor.
