Spatchcocking chicken—removing the bird’s backbone in order to flatten the body—allows the meat to roast evenly and quickly, resulting in tender, juicy breast meat, with evenly crisped and golden skin.
Chef Matt Wadiak, founder of Cooks Venture Chicken, slathers his spatchcocked bird with a sweet and fragrant “wet rub,” then roasts over thinly sliced orange rounds. The dish makes for a quick and easy weeknight meal, but with all the visual appeal of a festive, winter holiday dinner.
*Wadiak’s company, Cook’s Venture, includes pasture-raised chickens already spatchcocked in the Curated Chicken assortment, but the process is also easy to do at home. See our step-by-step tutorial, here.