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Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.

Source: Everyday Food, May 2010



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How would you rate this recipe?
  • Mary Frances
    23 SEP, 2014
    Thank you, Sarah Carey!! I learned the method of spatchcocking chicken a few years ago from one of your early video segments and it was a complete game-changer for me. It's now my favourite method of cooking chicken and my family absolutely raves about it. I will definitely be trying this recipe, as I am always looking for more one-pot or one-pan meals. This looks fantastic, and will make a wonderful weeknight dinner. Roast chicken in about 30 minutes? It's changed the way I cook.
  • alexbarrett
    22 OCT, 2013
    fabulous way to cook a whole chicken -- was done in just 30 minutes! The cherry tomatoes and garlic and wine made a great sauce that was delicious spooned over in our case couscous. Delicious, quick, easy, economical -- what more can you ask for?
  • Carol Lee
    29 MAR, 2013
    This is quick and awesome. Made it the first time for my daughter, her husband and a house guest they had over. It was juicy, delicious and the sauce over couscous was delish! Am making it tonight w/ 1/2 of a chicken I have and orange cherry tomatoes. Yummy.
  • Veggielaw
    14 AUG, 2012
    This is very delicious and a quick meal! Buy your chicken fresh at a local farmers market, one that has been raised on pasture. Get to know your farmers and how they raise the chickens. It makes a difference in the taste of the chicken. I used more tomatoes and garlic and added scallions too.

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