Everyday Dorie: Spatchcocked Chicken

December 24, 2021 at 3:09 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 1 Comment
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spatchcocked chicken

It’s been a while since I’ve cooked a whole bird, but this Spatchcocked Chicken was a good excuse to haul out the roasting pan. Spatchcocking is a technique that involves cutting out the chicken’s backbone and flattening down the breastbone a bit so it roasts more evenly and quickly. I’m not the most nimble butcher, but it’s not really too gruesome a task (I used heavy kitchen shears to get the job done), and you can save that backbone to add to your future stockpot. Dorie had us rub up the chicken with butter and Middle Eastern spices (although you can take the flavorings whichever way you choose) and add some veggies to the pan before it all went in the oven. It came out pretty seductively bronzed and moist, and was a good reminder to make a roast chicken dinner more often.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.

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  1. This is a great recipe and technique. No sheet pan next time though – I will find a roasting pan that works with the size of the bird!


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