Spatchcock Chicken

Step 1

Using a clean surface, lay bird breast side down and identify the spine.

Step 2

Using kitchen shears, cut down both sides of the spine until it is completely removed. Discard spine.

Step 3

Flip the bird back over and rotate out the leg quarters. Give it a firm press right on the center of the breast bone. This will help the bird lay more flat.

Step 4

Add the spatchcock bird to the buttermilk brine, cover, and refrigerate for a minimum of 4 hours, or overnight.

Step 5

Pre heat the oven to 400 degrees Fahrenheit. Remove bird from brine and discard the brine.

Step 6

Place the bird on a parchment lined baking sheet breast side up. Tuck the wings to ensure they don't stick up and burn.

Step 7

Add vegetables around the chicken and drizzle with a bit of olive oil and season veggies with salt and pepper.

Step 8

Roast in the 400 degree oven until the internal temperature of the bird reaches 165 degrees, about one hour. Actual cooking time will depend on the size of your chicken. Use a meat thermometer to ensure accuracy.

Step 9

Let chicken rest for 10 to 20 minutes before carving.

Step 10

Use a large container that can fit the entire chicken submerged in liquid. In the container, stir together buttermilk, kosher salt, pepper, and granulated garlic. Stir to combine.