Whole chicken flattened

This roasted chicken is coated in a garlic and herb butter, then cooked to golden brown perfection. Tender and juicy every time!

For a spatchcock chicken, removing the backbone ensures juicy meat and golden, crisp skin you can't get from basic roasting.

Spatchcock chicken is the best way to cook a whole roasting chicken to get crispy skin and juicy meat. This recipe shows you how to butterfly a chicken.

Roasted Flattened Chicken. A quick and easy way to roast chicken and keep it moist. Way better than rotisserie! Serve as part of a hot dinner or have cold cuts!

Best marinated roast chicken recipe. This whole roast marinated chicken is flavorful. Learn how to cook it and make the marinade.

Ingredients: 1 large Chicken (about 4 to 5 pounds) 2 tablespoons light Olive Oil or other neutral flavored oil (Canola or Vegatable) 1 1/2 tablespoons Collected Foods Umami Powder 1 teaspoon Baking Powder 2 teaspoons chopped fresh parsley, thyme, rosemary, organo, marjoram, savory or a mix. (optional) Instructions: Pre

Learn how to make spatchcock chicken with our handy step-by-step guide. Then use the technique when you make one of our spatchcock chicken recipes.

Flatten out your dinner plans with this easy-to-make grilled spatchcock chicken. It's juicy, full of flavor, and perfect for the grill. Your family will love this tasty and healthy meal!

In this whole grilled chicken recipe, the backbone is removed and the chicken is flattened then grilled under the weight of 2 bricks--which enables it to cook quickly and evenly. The homemade rub recipe makes enough to prepare 2 pounds of boneless chicken or 4 pounds of bone-in chicken, but you can easily double or triple the recipe and store the extra in an airtight container for up to 3 months so you can have it on hand throughout the grilling season.