Spatchcocked Chicken

    • Prep Time
    • 10 mins
    • Cook Time
    • 40 mins
    • Yield
    • 1 chicken
    • Difficulty Level

This is a recipe for spatchcocked chicken with chickpeas and lime juice. First of all, I love the word spatchcock. It sounds funny. And I love telling people that’s what we’re having for dinner. Usually, they have no idea what I’m talking about. It’s a great conversation starter.

I also love cooking a spatchcocked chicken because it cooks faster than a whole roaster. When you cut the backbone from the chicken, and  lay it flat, you basically save yourself 20 minutes of roasting time. Faster cooking equals happy family and guests. This chicken is a one pan wonder. The main and sides are served together.

Try it, and let us know what you think. Enjoy!

Rate Recipe

10 Ratings

Ingredients

  • 1 spatchcocked chicken, which means to cut the backbone out
  • coarse salt and ground pepper
  • 2, 15.5 oz cans chickpeas, drained and rinsed
  • fresh lime juice (optional)
  • fresh cilantro leaves (optional)

Instructions

  • 1. Preheat oven to 500 degrees Fahrenheit. Season chicken with coarse salt and ground pepper and place, breast side up, in a cast iron pan. Roast for 20 minutes. Remove from the oven and add the chickpeas to the pan.
  • 2. Return to oven and roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh), about 15-20 minutes.
  • 3. Let the bird rest for 5 minutes. Drizzle with fresh lime juice and sprinkle with fresh cilantro leaves before serving!

Instructions

  • 1. Preheat oven to 500 degrees Fahrenheit. Season chicken with coarse salt and ground pepper and place, breast side up, in a cast iron pan. Roast for 20 minutes. Remove from the oven and add the chickpeas to the pan.
  • 2. Return to oven and roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh), about 15-20 minutes.
  • 3. Let the bird rest for 5 minutes. Drizzle with fresh lime juice and sprinkle with fresh cilantro leaves before serving!

Rate this recipe

  • 10 people rated this recipe

  • Average Rating

    (3.6 / 5)


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