Is there a funner word to say than ‘spatchcock’? Its a fancy word for cutting out the backbone and flattened the chicken right out. What it does is reduce cooking time, and also gets you crispy skin in all the places that you want it to be crispy!

INGREDIENTS

• 1 whole chicken
• 1 tbsp oil
• 2 onions sliced
• 2 tsp paprika
• 1.5 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup water
• Optional : side dish of steamed vegetables, or roasted potatoes.

DIRECTIONS

1. Preheat oven to 425 F
2. Mix all seasonings together
3. Place chicken on cutting board, with the tail positioned upwards and towards you.
4. Cut on both sides of the spine going all the way to the front with kitchen shears to remove the backbone.
5. Turn the chicken over and smush it down to flatten it out (yes you may hear/feel cracks)
6. Drizzle oil over your chicken
7. Coat your chicken with seasonings.
8. Add sliced onion and water to a baking dish (9×13 should do)
9. Place chicken on top of the onion
10. Cook for 45 minutes to an hour, or until thermometer reads at least 165F at the thickest point.

TIPS

• Save the backbone and the remaining bones on the carcass to make bone broth.
• You can replace the seasoning blend with 2 Tbsp of Rotisserie Seasoning

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