- Nov 13, 2009
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Got this recipe from the SmittenKitchen cookbook. She also has a kickass website with tons of recipes accompanied by lots of great pix. This one is super easy, delicious and easily customized. You also get to say 'spatchcock'.
1 whole 2-4lb chicken
salt and pepper
That's it. You can add whatever you want to the skillet... sliced lemon, root veggies, herbs and seasoning. You can do this with a brined or marinated bird no prob.
I've made this many times. Here's a representative pic from the internets:
The pictured variation sounds awesome BTW... marinated with mint, lemon and garlic. LINK
.
1 whole 2-4lb chicken
salt and pepper
- Preheat oven to 450.
- Cut the backbone out of the chicken (kitchen shears or big ass scissors work best)
- Season entire bird generously with salt and pepper
- Lay flat (breast side up) in cast iron skillet. Don't hesitate to press down with enough force to crack some bones
- Roast for about 45min (closer to an hour for a bigger bird)
That's it. You can add whatever you want to the skillet... sliced lemon, root veggies, herbs and seasoning. You can do this with a brined or marinated bird no prob.
I've made this many times. Here's a representative pic from the internets:
The pictured variation sounds awesome BTW... marinated with mint, lemon and garlic. LINK
.
