DeliGOOD CHICKEN SPATCHCOCK Backbone is taken out so the chicken can be completely flattened out and flattened similar to a butterfly cut. Pre-spatchcocked weight is 1.2 kilos.

Benefits of Spatchcocked Chicken 
• Even Cooking: The chicken cooks more evenly, preventing the breast meat from drying out while the thighs finish cooking1.
• Crispy Skin: More skin is exposed to the heat, resulting in deliciously crispy skin2.
• Faster Cooking: Spatchcocking reduces the cooking time by about 25% compared to roasting a whole chicken.

Recipe Idea: Spatchcocked Lemon Herb Chicken
• Ingredients: Whole chicken, olive oil, garlic, lemon, fresh herbs (like rosemary, thyme, and parsley), salt, and pepper.
• Method:
1. Preheat your oven to 425°F (218°C).
2. Rub the spatchcocked chicken with olive oil, minced garlic, lemon zest, and chopped herbs. Season with salt and pepper.
3. Roast on a baking sheet for about 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.