Spatchcocked Chicken (Butterflied)

Step 1: To prepare the chicken, remove any parts tucked inside, rinse it thoroughly, and pat dry.

Step 2: Place the chicken breast side down and cut along each side of the backbone, removing it completely. A sturdy pair of kitchen shears will do this nicely. Set backbone aside for another day’s stock or discard.

Step 3: Open the chicken out flat and turn it over.

Step 4: With the breast up, press firmly on the center to flatten the breast bone.

Step 5: Season both sides with lemon juice, salt and pepper, and your choice of seasonings. Drizzle with olive oil.

Step 6: Let it rest for 10 minutes to an hour to bring the chicken to room temperature. If you are preparing/seasoning the chicken ahead of time, refrigerate it and bring it back to room temperature before cooking.

Step 7: To bake: Place the butterflied chicken breast side up in a rimmed pan and bake at 375 degrees Fahrenheit for 50-60 minutes, to an internal temperature of 165 degrees. Let it stand for 10 minutes before cutting to serve.

Step 8: To grill: Brown the chicken breast side down for 10-15 minutes over direct medium heat. Turn and finish cooking over indirect heat for 25-30 minutes to an internal temperature of 165 degrees. Let stand for 10 minutes before cutting to serve.

Step 9: Enjoy the smiles and compliments around your table.