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Crispy Spatchcocked-say what- Chicken

Updated on May 6, 2013

Spatch-cocking is another word for butterflying. You basic split your chicken using an easy process and roast it. It cooks fast and evenly, making for a quick meal.

Butterfly Chicken

Yum. | Source

Cook Time

Prep time: 10 min
Cook time: 55 min
Ready in: 1 hour 5 min
Yields: Serves 3-4 people


  • 1 fresh chicken, spatchcocked
  • 1 tablespoon kosher salt, rub all over the chicken
  • 2 medium onions, diced
  • 1/3 Bell Pepper, diced
  • 2 sticks celery, diced
  1. Cut Back bone out of chicken with kitchen sheers. Cut around breast bone from inside cavity to 'relax' the chicken
  2. Rub salt all over chicken
  3. Add diced vegetables to pan--lay chicken on top of the veges and slide into 425˚F oven
  4. Cook until well browned and crispy. Make pan gravy with the drippings.

Old Cuff's Chicken Video

We like chicken spatchcocked and roasted in the oven. However, we'll be exploring other ways to cook this flattened bird. Grilling seems to be the next logical choice.

Roasted Spatchcocked Chicken

5 stars from 1 rating of roasted chicken

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