How to Spatchcock a Chicken

Do you spatchcock? I know it sounds like a box to check on Grindr, but it's actually the most amazing, fastest way to roast a whole chicken! It seems complicated but it's really not, so grab some kitchen shears, crank up your oven and let's get spatchcocking. ✂️🐔🍽
  1. Pat your chicken's skin dry.
    Remember: the drier the skin, the crispier the skin.
  2. Remove the bag of innards (if your chicken came with one), then locate the chicken's neck.
  3. Using sharp kitchen shears, begin cutting along one side of the the chicken's backbone, starting at the neck.
    Be prepared: this feels a little icky and "Dexter"-ish. You will hear and feel crunching bones. Stay the course—it will be over soon and the results are worth it.
  4. Cut all the way down one side of the backbone and all the way down the other, until it comes off.
  5. Put the backbone and neck in your broth scraps bag.
    If you don't already have one, start one! It's literally just a zip-lock bag filled with vegetable scraps and chicken bones and bits. Boil its contents in water for hours to make the best broth of your life.
  6. Place the chicken, skin-side up, on a baking rack on top of a rimmed baking sheet. Salt it liberally, drizzle it with olive oil, and season it however you like (I added pepper and red chili flakes).
    Be sure it is rimmed—if you use a flat cookie sheet you will get chicken juice all over your oven.
  7. Preheat the oven to 475 degrees F.
  8. Roast until the thigh juices run clear and the skin is crispy, 45-60 minutes later depending on the size of your bird.
  9. Carve and top with fresh herbs if desired.
  10. Add broccolini and sweet potato oven fries if desired.