Spatchcock chicken is a great skill to master, it makes cooking a chicken much easier and faster (almost 2x faster than roasting a whole chicken). This is method likely not for the squeamish and requires a bit of elbow grease (its not too hard just some effort). I honestly love this for weeknight meals, its quick to prepare and allows you to work out some frustration in the kitchen.
These are the basic instructions you need to follow to spatchcock any poultry, but step by step instructions with video can be found online and are worth reviewing prior to doing this the first time. One thing I recommend that not all spatchcock instruction include is to actually remove the keel bone (the one between the breasts), if you don’t the chicken does really lay flat. Click on the images for the instructions!!
Za'atar Chicken with Winter Squash
- 3-4 lb. Whole Chicken
- 1/2 Yellow Onion sliced
- 1/2 Delicata Squash sliced
- 2 tbsp olive oil
- 1 tbsp za'atar
- 1/4 cup dry white wine
- Salt and Pepper
- Preheat the oven to 425F.
- Distribute onion and squash on the bottom of a cast iron skillet.
- Coat the backside of the chicken with olive oil, salt and pepper. Lay on the bed of onion and squash. Spread olive oil, za'atar, salt and pepper over the skin side of the Chicken.
- Place the skillet in the oven for 40 minutes. Remove the skillet, pour the wine in around the side of the chicken (not over it) and place back in the oven for an additional 10-15 minutes.
- Remove the chicken and let rest cover with foil for about 10 minutes. Separate the pieces as desired and serve!