Spatchcocked Chicken with Chickpeas

Love whole roast chicken, but think it takes too long for a weeknight dinner? Everyday Food editor Sarah Carey shows you how to cut that cooking time almost in half with a special technique called spatchcocking.

Spatchcocked Chicken with Chickpeas

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Ingredients

1 spatchcocked chicken
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, rinsed and drained
Fresh lime juice (for serving)
Fresh cilantro leaves (for serving)

Directions

Preheat oven to 500 degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan. Roast 15 minutes. Remove from oven and add chickpeas to pan.
Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 15 minutes. Let rest 5 minutes. Drizzle with fresh lime juice and sprinkle with fresh cilantro leaves before carving.

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Spatchcocked Chicken with Chickpeas

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