I recently attended a virtual event with a chef that walked us through making spatchcock chicken. It was my first time ever attempting it and, honestly, I wasn’t that excited about it. It sounded kinda bland and I already had my way of cooking a whole chicken so I wasn’t that enthusiastic about it.
I can whole heartedly say I was eating my words and a new, deliciously crispy piece of chicken by the end of the event.
Since then, I’ve made spatchcock chicken about five times and it never disappoints.
If you are new to spatchcock chicken like I was, it’s a method of flattening out an entire chicken, browning it on the stovetop first and then roasting it in the oven until it’s done. The idea behind it is that it will cook faster and leave you with crispier chicken than if you roast it normally.
I’m all in and think you will be too!
One of the reasons I have cooked it so much since learning how to do it is, aside from it just tasting delicious, it’s an amazing thing to batch cook. You can have cooked and crispy chicken to throw on salads, pastas, add to soups, add to a grain bowl, or even throw in enchiladas! It’s so nice to have a delicious protein on hand throughout the week and, as a whole chicken is pretty big, it leaves you with a lot to enjoy.
Now that you are prepared, let’s get on to the recipe!
Is amazing paired with my ,Caramelized Carrots and Creamy Citrus Yogurt Sauce or pretty much anything else you enjoy chicken with.
Meal Prepping Tip- Just follow this recipe and keep it in a large glass or stainless steel container with a lid all week. Pull from it as you want it, adding a healthy protein to any dish!
Let me know what you think of your spatchcock chicken by leaving a message below or sharing on Instagram, tagging @northwesthealthcoaching!
What is your favorite side dish to enjoy it with?