Looking for an easy, delicious and quick (relatively) way to cook chicken? This is it. The poultry is super moist, deliciously juicy and absolutely delectable. Coupled with the pan sauce? You’ll feel like you’re at a fancy restaurant. And its ready in about an hour. Perfect for weeknights, or special Sunday suppers. I served this with roasted Brussel sprouts and baked potatoes last night. But I’ve also made couscous, rice and risotto with it. Its the perfect way to augment any dinner!

Recipe

• 1 whole chicken
• 2 cloves of garlic
• Bunch of herbs – Thyme, Sage, Rosemary, Tarragon – whichever strikes your fancy!
• Broiler safe skillet or dutch oven
• Kitchen Shears

Move the racks of your oven to the lowest level. You’re going to be using the broiler to cook your chicken and don’t want to burn it.

Spatchcocking a chicken is a fancy way of saying remove the backbone. This allows you to lay out the chicken so everything is facing up. It helps the meat cook faster thus allowing you to get dinner on the table quicker!

Take your chicken and place it breast side down. Oh – also remove all the inside goodies beforehand. Sometimes the giblets and neck are inside (and sometimes not). Find the backbone and move to the side – begin cutting from the bottom to the top. Once you’re finished, start on the other side – this should leave you with one large spine. Set aside to make broth later, or toss out. Turn over the chicken and press down on the breastbone to flatten it out.

Use a pairing knife to poke holes all over the skin. Salt and Pepper the chicken, then rub some olive oil into the skin.

Carefully, remove the pan from the hot oven and place your chicken into the pan and tuck the wings under. You can also tie the legs if you’d like! Sometimes I do, and sometimes I don’t.

Slip the pan into the oven and set a timer for 30 minutes. When it buzzes turn the pan half way around (so the back is the front and vice versa). Set another 30 minute timer. Cook until the skin is deeply browned and the internal temp reaches 160. Remove from the oven and place on a cutting board. Let it rest for 15-20 minutes. This allows the bird to re-absorb all those delicious juices!

Meanwhile, slice your garlic and grab your herbs! Toss them in the pan, and bring the juices to a boil. Turn down the temperature and let simmer while the chicken rests.

Once the chicken has taken its obligatory nap, its time to carve into it and enjoy! After plating, make sure to drizzle that yummy pan sauce across the servings.

Bon Appetit!