quick easy chicken

Tight on Time? Spatchcocking to the Rescue!

For a quick, succulent chicken, try this spatchcocking method. Spatchcock chicken is also known as butterfly or flattened chicken.

What’s the easiest way to cook a chicken? Spatchcock and roast it! Once thought to require special rubs, fillings, and several hours in the oven, roasted chicken is actually super quick and easy, and as you’ll see below, flattening the chicken (also known as spatchcocking) is a huge time saver.

Bestselling cookbook author and Food Network personality Theresa Albert shares her technique in the video above for the fastest way to roast a chicken. Theresa seasons her chicken with a simple rub of olive oil and Montreal steak spice, giving the chicken a  peppery barbecue flavour.

As Theresa explains, her big time saving tip is to flatten the chicken. How does it work? Flattening it exposes more chicken to the hot oven, speeding up the cook time. To spatchcock the chicken, simply flip it over and cut through the backbone. You can remove the backbone entirely, or simply slice alongside it to open the chicken flat.

Theresa places the flattened chicken is a pan and drizzles it with a bit of chicken broth to keep it moist. After only 1-1.5 hours in an oven heated to 350°F (175°C), your roast chicken is ready to be carved (we can show you how to carve a whole chicken too) and served! How do you know when it’s ready? Use a meat thermometer in both the thigh and the breast and be sure you obtain at least 185°F (85°C). More info on how to know when your chicken is cooked is available here, and watch the video to cook along with Theresa.

What you’ll need:

  • 1 large baking pan
  • sharp knife
  • 1 whole chicken
  • 1 tbsp olive oil
  • 1 tbsp Montreal steak spice
  • 1/2 cup chicken broth
  • 3 garlic gloves
  • 1 cup chicken broth

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