Growing up, my parents would always make us whole roasted chickens. They were amazing to say the least. The whole house would smell fantastic and if there were leftovers, my mom would throw them into one of my favorite casseroles for the next night. I remember always being so excited when we were having roast chicken for dinner and gobbling up as much as I could possibly stand (the crispy skin included!)
These days, I make my own roasted chicken a few times a month. And when there are leftovers, I throw them into the same casserole that my boyfriend is now obsessed with. Last weekend we were in a bit of a rush to head over to a friends party, but I was determined to roast one off for the week. So I quickly headed over to my favorite LA based butcher, Lindy and Grundy, picked up a bird that was already butterflied, and had the chicken done in under an hour!
Spatchcock chicken is pretty much just a bird that’s been butterflied, is not only way faster than a whole roasted chicken, but nothing is getting soggy on the bottom since it’s all facing upwards!
I roast mine with tons of meyer lemons, salt, pepper, garlic and whatever herbs I have on hand. This time I opted for a little tarragon and it was perfect. You could also substitute thyme, rosemary, oregano etc…
Basically you just start with the butterflied/spatchcock chicken on a baking dish. Cover it with herbs, lemon, garlic salt and pepper and then pop it into a 400 degree F oven and let it roast for about an hour.
Once it’s done, not only will your house smell absurdly delicious, but you’ll have one good looking dinner!