Simple dinners are always the best. A good roast chicken is one of my absolute favorite things in the world! For dinner a few nights ago, when Chris was arriving home from a long drive attached to a long week, I thought some delicious comfort food would be best. I decided to spatchcock this chicken so that it would not only cook faster but also get golden brown allllll overrrr. Yum!
To spatchcock poultry is actually very easy. It is the simple task of cutting out the backbone with kitchen scissors. Once the backbone is removed you can save it for stock! Then, flip the bird over and press down firmly on the breasts until the breast plate breaks and the bird will lay flat. I cut a lemon into wedges and arranged it on the bottom of the cast iron skillet so it would be positioned under the breasts in order to perfume the chicken with flavor as it roasted. I brushed the chicken with dijon mustard and seasoned it with salt and pepper before laying it over the lemons in the cast iron. I used the space left in the pan to toss in some fingerling potatoes and some big chunks of sweet onion and some fresh thyme and rosemary. I dumped about a quarter of a bottle of white wine in and dotted some butter all around. I roasted the whole shebang at 450 degrees F for 45-50 minutes, or until the juices of the chicken ran clear.
Share with someone you love and allow this dish to relax you into submission. Cheers!