This Spatchcock chicken recipe will be the highlight of any dinner. The word “Spatchcock” is derived from from an old Irish abbreviation of “dispatching the cock”, comprising of cutting out the backbone of the chicken so it cooks flat, resulting in a faster, more evenly cooked chicken with crispier skin. We ask our butcher to spatchcock our chicken to make things easier on us. You will fall in love with this recipe at first bite. 

Roasting in high heat crisps the skin of the little chickens and helps preserve their juices. The chickens need to be marinated a day in advance.

• 2 Spring chickens or poussins, each about 1 pound
• 2 Tablespoons chopped fresh flat-lead parsley leaves
• 1 Tablespoon chopped fresh rosemary leaves
• 1 Tablespoon chopped fresh thyme leaves
• 1 Tablespoon kosher salt 
• 1 1/2 Teaspoons freshly ground black pepper
• 1/4 Cup extra virgin olive oil

The day before serving, rinse the chickens inside and out and pat dry. In a small bowl, whisk together the parsley, rosemary, thyme, salt, pepper, and olive oil. Place each chicken in a quart-size resealable plastic bag and pour half the olive oil mixture into each bag. Seal the bags and rub the outside of the bags to work the herb mixture into the chickens, coating them entirely. Refrigerate overnight to allow the herb flavor to penetrate the chickens.

The next day, preheat the oven to 425F.

Remove the chickens from the bags and place them on a rack in a roasting pan; allow to come to room temperature. Roast the chickens for about 30 minutes, until the juices run clear when the birds are poked in the thickest part of the thigh, or an instant-read thermometer inserted into the thickest part of the thigh (but not touching bone) reads 170F. Remove from the oven and let rest in the pan on the counter for 10 minutes.

To serve, using a very sharp knife, splitting the birds in half, lengthwise, using the breast bone as a guide, use a towel to protect your hand from the heat. Cut around both sides pf the back bone and remove and discard it. Place half a bird on each plate and serve immediately.