Spatchcocked Chicken on Bread with Herbs and Lemon

I'm amazed at how quickly this chicken cooked, and how crispy the toasts were. I've made a similar chicken on top of onion rings, but never on top of bread -- what a winner!

This is a really nice recipe. One, parchment is a must, it will stick on a regular baking sheet. Second, use the right size chicken; and, cut it right. Don't try to make a bigger one. Third, the bread. Store bought wheat bread doesn't work. You want a hearty thick sourdough. Otherwise, soggy Fourth, preheated oven and high heat. Firth, do NOT over oil or butter. If you follow that, it comes out great. I did add several shallots rough chopped to my dish, which was really good. Delicious!!

OK, we use this recipe twice a month in the firehouse, 4-6 chickens on a sheet pan. This is Chicken 101, a spathcocked bird cooked at high heat, always done nicely in 35 minutes! We do both the bread, and the potatoes, use whatever you have laying around. Season as you wish, any herb or spiced salt combo you want, that is a big piece of meat, follow the quanities. OK WHAT MARTHA, can't say, let the meat warm, you cant stick a cold chicken in the oven! Use an upper rack, not the topmost racks.

Love this recipe, though I usually make it with potatoes instead of bread. It does take longer to cook than stated in the recipe but it's delicious...I've made it many times.

Fantastic recipe! One of the few recipes that truly pleases all five of my family members and they request me to make it frequently.

HORRIBLE!!! I followed this recipe to a T and it did not work at all. Even after an hour at 425 degrees, the chicken was raw inside, the bread stuck and burned to the pan but was covered in chicken juice so the top was soggy. Awful! The pan needs to be well oiled and the bread should not be cooked with the chicken.