I originally discovered this fantastic spatchcock chicken recipe on Insanely Good Recipes. Their detailed guide inspired me to try this method, and I’m excited to share this easy and flavorful ...

This easy, zingy chicken recipe tastes delicious roasted in the ... Set this marinade aside. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper.

Preheat the barbecue or oven to 180C/350F/Gas 4. For the spatchcock chicken, slash each chicken leg two or three times with a sharp knife. Season with salt and freshly ground pepper, sprinkle with ...

Some freshly made Shatta would be perfect. You can find my recipes for the flatbreads and the shatta here. Begin by spatchcocking your chicken. You can ask a butcher to this for you if you wish ...

In this video, Roscoe shows you four of the best methods for cooking whole chicken! These delicious recipes for classic ...

Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use kitchen sheers to cut just to one side of spine from tail to top of chicken, keeping tail whole on one side of cut.

Instead, get a leg up on roasting the crispiest, juiciest, and most succulent chicken by spatchcocking the bird before it goes into the oven. Spatchcocking is a bird butchering method that ...

To spatchcock the chicken, place it breast-side down, with the legs towards you. Using sturdy scissors cut along either side of the backbone to remove it, cutting through the rib bones as you go.