Spatchcocking your chicken makes a beautiful roast chicken and is so easy to cut up, you will love this delicious juicy chicken.
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1 Whole Chicken
1/4 Cup Black Sesame Seeds (white works too)
Oil of Choice
Salt, Pepper, Garlic Powder
Pre-heat your oven to 400 and take out a baking sheet.
First we are going to spatchcock the chicken. Its super easy and maybe even a little fun. I’ve recorded a quick video for you, but if reading is more your style, here is the play by play.
1. Turn your chicken breast-side down. Using kitchen scissors, cut down one side of the backbone, then down the other side of the backbone. Remove and either discard or save for stock.
2. Using your scissors again, cut the top of the breast bone then press down with your hand, the chicken will flatten.
3. Place the chicken on your baking sheet. Season generously with oil or butter of choice, salt, pepper, the juice of 1 lemon, then place the lemon under the breast bone. Use your hands to sprinkle or press sesame seeds all over your chicken.
Bake your chicken for 45 minutes, or until internal temp reaches 173 degrees.
Using those good old kitchen scissors again, separate the thighs from the body, then cut down the middle of the breast to separate. Plate with Amy’s Oak Rose Farm Asian Green Salad with Roasted Yams and enjoy!