Spatchcocked roasted chicken in a cast iron pan with lemon and shallots
Guide to Spatchcocking Poultry

Spatchcocking is such a funny word for such a great method of cooking whole birds. Chicken and turkey greatly benefit from this simple technique that keeps the breasts from getting overcooked and dried out before the dark meat is finished. Added bonus: It speeds the overall cooking time, meaning you can have a juicy, tender roasted chicken in under an hour.

To start, rinse the bird in cold water and place breast-side down on your work surface. With sturdy kitchen shears or a serrated knife, begin cutting along one side of the back bone. Then, cut down the other side, removing the backbone completely.

Flip the bird over and using the heel of your hand and a lot of muscle power, press down firmly in the middle of the two breasts until you hear and feel the breastbone crack. The bird should lay relatively flat. Season with salt and pepper, drizzle with olive oil or rub with butter, and roast in a 375-degree oven. A 3-pound bird should take about 45 minutes.

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