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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

Isn’t Spatchcock an odd name in the culinary dictionary? The origin seems to be 18 Century British and the method continues to be popular as a way to significantly reduce cooking time and have an extremely juicy bird. In 2008 Mark Bittman featured a 12 pound Thanksgiving Turkey that could be perfectly roasted in 45 minutes. Since then we have had success with Turkey, Duck, Cornish Game Hens and Chicken. Of course it was necessary to alter the oven time for each bird. Last evening we enjoyed the legs and thighs, tonight the breasts will hopefully reach our plates as a tasty Chicken Hash.

INGREDIENTS For the Chicken

1 3 Pound Chicken (organic & free range preferred)
4 Ounces of Butter (softened)
1 tsp of EVOO
1/4 Cup of Paprika (Spanish Pimenton preferred)
Kosher Salt & Black Pepper


1. Whip together the Butter, Paprika & EVOO to make a smooth emulsion.

2. Heat the oven to 425F. Put the Chicken on a cutting board, breast side down & cut out the backbone (cutting from front to rear). Turn the bird onto the skin side & press to flatten. Season liberally with Salt & Pepper.

3. If the Butter Paprika emulsion has effectively softened, take a small spatula & smear it evenly as possible all over the skin.

4. Place on a baking sheet & Roast for about 30 minutes, undisturbed. By this time its internal temperature, on an instant-read thermometer should have reached 135 to 140 F, as we prefer for a juicy medium result.

5. Remove the Chicken from the oven & allow it rest for at least 5 minutes before transferring to the cutting board. Cut it in half, then separate the thighs & legs from the breast.

6. For serving, add a bed of roasted vegetables* to the plate & top with as many pieces of the Chicken that satisfies your appetite.

INGREDIENTS For the Roasted Vegetables

2 Turnips (medium size & cut to a 3/4″ dice)
1 Red Bell Pepper (cut to a 3/4″ dice)
2 Small Zucchini (cut to a 3/4″ dice)
1 Large Yellow Onion (cut to a 3/4″ dice)
1 Large Carrot (cut to a 3/4″ dice)
2 Garlic Cloves (thinly sliced)
1/4 Cup of Parsley (chopped)
2 TB of EVOO
Kosher Salt & Black Pepper


1. Add all the prepared vegetables & the Garlic to a large bowl. Season with Salt & Pepper & the EVOO. Toss them together & set aside to absorb the seasonings & the EVOO.

2. When ready, add them in a single layer to a roasting pan, top with the Spatchcock Chicken & roast.

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