If you love the cozy comfort of a roasted chicken dinner but don't always have the time to make one, then it's time to start spatchcocking! This method calls for removing the backbone and flattening your chicken before cooking with chickpeas in a cast-iron skillet. And the best part is: This bird cooks up in just 15 minutes! I say, learn something new (and delicious!) every day.
- 1 spatchcocked chicken
- Coarse salt and ground pepper
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- Fresh lime juice (for serving)
- Fresh cilantro leaves (for serving)