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.

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.

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 ...

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 ...

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 ...

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.

Here's an easy Spatchcock recipe video if it's your first time ... The idea of a Turducken -- a chicken stuffed into a duck stuffed into a turkey -- can make for a dramatic centerpiece.