I’ve been spatchcocking poultry for a couple of years now and I have to say it ranks right up there with my favorite cooking methods. The main thing I love is that when you spatchcock a bird it ends up flat, and when it’s flat all the pieces of the bird are more or less the same thickness. This means it cooks at the same speed, so that when it’s done, all the different pieces are done at the same time and therefore nothing dries out. Also it drastically reduces the time needed for cooking.

After preparing the bird as usual, removing giblets, washing thoroughly, etc, I then cut out the backbone. You’ll need a super sharp knife or kitchen shears, and please be very careful! Start cutting just to one side of the neck and cut all the way down to the bottom. Repeat on the other side and either discard that backbone or use it for homemade chicken stock some other time.




Then put the bird breast side up and give it a good push, you should hear the breastbone snap a little and the bird will lay flat. I like to use a large pan lined with foil (for easy cleanup). I cut baby red potatoes in half and arrange them on the pan. This will serve to elevate the bird for even cooking, and also the potatoes come out soooooo yummy!

Next lay the chickens breast-side up on the potatoes. Season as you wish. I have really become obsessed with the Mrs. Dash salt-free spice blends. Although to be honest I LOVE Lawry’s Seasoned Salt. I used to eat it straight from the jar when I was a kid.




Ovens vary so you’ll have to figure out the best combination of temp and time for you. I roasted these two chickens at 425 degrees for one hour. Yes, only ONE HOUR! I just find that amazing. Now be sure to check the temperature of the cooked chicken with a meat thermometer. You’ll need to get it up to at least 165 degrees to be safe. Honestly I usually go for 180.

And there you have it – a super easy way to get juicy chicken (and yummy potatoes) every time. I have spatchcocked turkeys for Thanksgiving and instead of potatoes I line the pan with stuffing so that cooks along with all the juices and it came out amazing.




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