spatchcockedchicken3If you’re like me, you adore the taste of a lovely roasted chicken, but that craving doesn’t always occur over a weekend.  For a weeknight roasted chicken that is quick, tastes delicious, and still evokes that back-to-basics homey feeling of a roast chicken, try spatchcocking it.  I know you’re wondering what I just suggested you do to that poor chicken, but spatchcocking is a method that speeds up the cooking process by essentially flattening the chicken and removing some major bones, the back bone and breast plate.  It’s much simpler than it sounds, I promise.




  • 3.5 lb. whole chicken, spatchcocked;
  • 3 Tbsp softened butter
  • 2 Tbsp good quality dijon mustard
  • good handful sage leaves, chopped
  • 1 Tbsp herbes de Provence
  • sea salt
  • freshly ground pepper
  • cayenne pepper




Preheat your oven to 375 degrees F.

Spatchcocking;  Rinse chicken and pat dry.  Place chicken, breast side down, on a cutting board.  Using poultry shears, cut along both sides of backbone and open chicken like a book. Reserve backbone for stock or discard. 

Turn chicken breast side up and, using the heel of your hand, press firmly against breastbone until it cracks. Tuck wing tips under so they don’t burn on grill. Place chicken in a large rimmed baking pan.



Combine remaining ingredients in a large bowl to make a thick paste.    

Rub the chicken all over with the mixture, and ensure that it is coated well. 

Bake the chicken for 50 minutes.

Serve with roasted potatoes and a nice salad.