Spatchcock Chicken

 

We go through a lot of bone broth in this house so we try to make bone in chicken (or beef) when possible.  I do love to throw a whole chicken in the crock-pot and come home to a ready-made dinner but nothing beats grilled chicken!  To speed up the process of cooking an entire chicken on a weeknight you can spatchcock it.  This significantly reduces the time by flattening it out and helps it cook more evenly. 

 

Full disclosure my husband removed the backbone and did all the grilling on this but I did hand him the salt, garlic olive oil and the spices I wanted on it (sage, thyme, rosemary, parsley & chives).

 

Directions: 

Remove backbone with shears or knife & press down to flatten out

Drizzle with garlic infused olive oil

Season with rosemary, thyme, sage, parsley & sea salt

Grill on high heat (about 450 to 500) until cooked through – about 30 minutes

 

Cheers and God Bless!