If you love roasted chicken with crispy skin and juicy, tender meat, then spatchcock chicken is the perfect recipe for you.

In fact, roasted chicken is loved, in some shape or form, all over the world. Musakhan is a Palestinian dish where chicken is marinated in spices and roasted in the oven with jammy sumac onions.

This easy, zingy chicken recipe tastes delicious roasted in the oven or over the coals of a ... Set this marinade aside. Season the spatchcocked chicken really well on both sides with salt and ...

When the chicken is done, take it out of the oven, cover it loosely ... You can find my recipes for the flatbreads and the shatta here. Begin by spatchcocking your chicken. You can ask a butcher ...

Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.

Preheat the oven to 200°C/180°C Fan/Gas 6 ... Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over ...

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.