Herbed Spatchcock Chicken: There's Nothing Flat About This Flavorful Recipe by Gwen Johnson
Spatchcock chicken is simply a chicken that's been split and flattened. Where the term "spatchcock" comes from is under debate. Flattening the chicken makes it cook faster, and adding herbs and jalapenos ups the flavor factor. The leftovers make incredible chicken salad!
- 1 chicken (about 4 pounds)
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1/2 teaspoon dried oregano
- 2 lemons
- 1 - 2 jalapenos (optional)
Here’s how to make it:
To prepare the chicken, cut along both sides of the backbone and remove (kitchen shears work perfect for this). Turn the chicken over and press down until it cracks and is flat. Season the entire outside with salt and pepper.
Zest one of the lemons and juice both. Combine the garlic, cumin, oil, paprika, oregano and zest and 2 tablespoons of the lemon juice. Mix well. Rub all over the chicken. Gently loosen the chicken’s skin and put some of the mixture underneath. Place the used lemons underneath the chicken along with the jalapeno, if using.
Put the chicken into a baking pan. Cook in a preheated 400-degree F oven until done, about 45 - 55 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest about 10 minutes before cutting.
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