Besides sunny days, butterflies, and cherry popsicles…I look forward to summer most of all for spatchcocked chicken. That first plump chicken, split up the back, flattened and marinated in a rosemary/garlic rub, and then grilled to perfection. That is summer. That is what I wait for. Well guess what?? Here it is almost halfway through May and it’s cool. Sometimes even cold. I was lured into summer by a few warm days, and then bam, they left on a cool wind from the north.
Not be daunted, I chose instead to roast my lovingly spatchcocked chicken in the oven (why, yes, I do try to say spatchcocked as many times as I can – I am surrounded by 14 year olds all day long – I am entitled to a little immaturity). Spatchcocking the chicken makes it roast much more quickly because of the more even surface so this 5+ pound chicken cooked in only about 50 minutes.
I’ve already posted the details about spatchcocked chicken here. That is a post from 2009! It should be noted that I have been using the same rub/marinade for 4 years. It’s that good. And, if you don’t happen to get your act together enough to start the chicken marinating the day before, it doesn’t matter. I’ve done it for as little as 4 hours, and it is quite yummy! One bite of that salty, garlicky, rosemary, crispy skin is enough to make you cry tears of joy.