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This warmly spiced spatchcock chicken recipe is an incredibly easy — and absolutely delicious — way to roast a whole bird in ...

When you've spatchcocked and roasted a chicken, it looks a little bent out of normal chicken shape, and it can be ...

Set this marinade aside. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the ...

Preheat the barbecue or oven to 180C/350F/Gas 4. For the spatchcock chicken, slash each chicken leg two or three times with a sharp knife. Season with salt and freshly ground pepper, sprinkle with ...

Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use kitchen sheers to cut just to one side of spine from tail to top of chicken, keeping tail whole on one side of cut.

Begin by spatchcocking your chicken. You can ask a butcher to this for you if you wish, but it is relatively easy to do yourself. Start by placing your chicken breast-side down, with the legs ...

I couldn't believe the chain I'd spent years raving about let me down. I made Ina Garten's 11-hour fried chicken. It was shockingly mess-free, and my family loved it.

Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken. Put the chicken, breast-side up ...

Start a few hours before you intend to braai the chicken. To spatchcock a chicken, cut along both sides of the spine with a pair of very sharp, strong scissors or using a very sharp knife.