Everyday Food Blog

Spatchcocked Chicken with Chickpeas

Posted by

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.

 Need a quick primer on spatchcocking? We've got you covered! Simply place your chicken breast-side down on your cutting board. Starting at the thigh, use kitchen shears to cut out the backbone. Flip chicken over and press down firmly on the breastbone to flatten chicken.
Ready to make this beautiful fall dinner? Here's what you'll need:
  • 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)

Get the Full Recipe

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.