Spatchcock Chicken is a method where you basically flatten your whole chicken to allow it to roast faster and cook more evenly in the oven. This recipe uses a careful blend of aromatics, herbs and spices along with a couple dashes of Angostura Aromatic Bitters and Angostura Orange Bitters to make a wonderful marinade. Marinate your spatchcock chicken for up to 48 hours for maximum flavor then pop that bird into the oven for one hour and 30 minutes for a most sumptuous roasted chicken.
Preparing chicken in this way is great for meal prep. Once you have your bird roasted you can incorporate it as a side or filling for so many dishes, from rice to salads to sandwiches. This is a simple recipe that you absolutely must try.
Spatchcock Chicken
Ingredients
- 1 whole chicken
- 1 bundle chadon beni (roughly chopped)
- 5 cloves garlic (roughly chopped)
- 1 2″ piece ginger (roughly chopped)
- 1/2 scotch bonnet pepper
- 1 tsp geera (cumin)
- 2 tsp lime juice
- 2 tbsp yogurt
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 4 – 5 dashes Angostura Aromatic Bitters
- 3 – 4 dashes Angostura Orange Bitters
Method
- Add ingredients to a blender then blend until smooth.
- Set marinade aside.
- Place chicken, back side up, with legs facing you.
- Use a sharp, heavy knife or kitchen shears to cut out the backbone of the chicken.
- Use knife to make a small incision into the middle of the breast. (be careful not to cut through to the other side)
- Turn chicken over then firmly press down with your palms.
- Use your fingers to create a pocket between the skin and the breasts.
- Add marinade liberally to the chicken ensuring to push some between the breasts and the skin.
- Allow to marinate up to 48 hours in the refrigerator.
- Allow chicken to thaw to room temperature then place in a preheated oven at 350 degrees for 1 hour and 20 minutes.
- Brush chicken with any pan drippings.
- Allow to cool for at least 10 minutes before enjoying.
