Spatchcock two whole chickens by removing their backbone and flattening them before roasting them with lemon and spices. You will get golden crisp skin and juicy meat, in about half the time it takes to roast a whole chicken. You can make a delicious gravy by adding a splash of white wine to the roasting tin at the end, encouraging all those delicious sticky bits to dissolve.
Your local butcher can spatchcock your chicken for you if you prefer.
Delicious, Juicy & Tender Chicken! I tweaked spices to my personal preference then followed recipe after that, minus the lemon slices. I instead used a fusion of balsamic vinegar and Meyer lemon juice. **I also used convection oven setting set at 425*F for about 45-50 minutes for a 6.25 lb spatchcock chicken. Chicken was perfect at 160*F w/nice crispy skin (which I always remove for myself). - 12 Aug 2017 (Review from Allrecipes US | Canada)
If you use one chicken instead of the two that the recipe calls for, be careful of the salt amount. Also, ask your butcher to split and flatten your chicken for you. I like a hint of lemon so I just used the juice of one lemon on my one chicken. I will definitely make again. Thank You for your recipe - 07 Jul 2017 (Review from Allrecipes US | Canada)
I had a couple of issues with this recipe. First, I am still really surprised that my smoke alarm didn't go off. Having my oven at such a high temperature created tons of thick, eye-watering, cough-inducing smoke. Second, I found it way too salty. Maybe cut the salt down to half - or even lower. I'm real sensitive to salt and this I really felt, was way too much. Lastly, I found the chicken (especially the breasts) to be dry. Yeah, the skin was great...lovely and crisp but again, way too salty. I have a method of roasting a chicken, done standing up in a 400 degree oven for one hour and it comes out tender, juicy and best of all...NO SMOKE!! - 17 Jun 2017 (Review from Allrecipes US | Canada)