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 - 12 Feb 2018 (Review from Allrecipes US | Canada)
WOW! So juicy and moist! turned out great! We will definelty be using this recipe in the future! - 04 Feb 2018 (Review from Allrecipes US | Canada)
Chicken came out fantastic! - 04 Feb 2018 (Review from Allrecipes US | Canada)