Yield 12 servings

Prep time

10 Min

Total time

10 Min

Cook modePrevent screen from turning off

Jump to :35 of this video for a quick reminder how to spatchcock.
Have your kitchen shears or knife, and basting brush (if you’re using) nearby.
Put on disposable gloves if you like. Line a sheet pan with parchment paper. Unwrap the chicken and drain any juices inside the chicken over the trash. Reach your hand inside and pull out any giblets or chicken pieces (sometimes there’s none).
Place the chicken on the sheet pan and with paper towels, dry the outside. Use kitchen shears or a sharp knife to cut down the side of the spine. Do the same on the other side of the spine so that you can fully remove the spine in its entirety. Open up the chicken and then flip it over, with the open side down. Use the heel of your hand to push down on the chicken breast to crush the breast bone which will allow the chicken to lay flat. Cover tightly with plastic or press and seal and refrigerate (up to 1-2 days before cooking).

Calories

248

Fat

16 g

Sat. Fat

9 g

Carbs

6 g

Fiber

1 g

Net carbs

5 g

Sugar

3 g

Protein

22 g

Sodium

530 mg

Cholesterol

116 mg

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