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Have you heard of spatchcocking a chicken before? Kind of a funny name, I know, but it refers to the technique of cutting out the backbone and cooking a whole chicken flat. Let me tell you, it will revolutionize how you think of cooking a whole chicken–a spatchcocked bird cooks in less time, more evenly, and all of that delicious skin is able to brown. The best part–no more overcooked breast meat! Having used this as my method of choice for the last few months, I can tell you I am not going back!
I was inspired to come up with an AIP inspired adobo seasoning after receiving some from Bill and Hayley with my review copy of Make It Paleo II — so tasty! You can sub your favorite dry spice rub for this recipe, it would be fabulous with any combination of herbs and spices. If you are intimidated at the idea of cutting the backbone out of your chicken, don’t be. All you need is a pair of kitchen shears. Don’t use a knife for this task — it will dull the blade cutting through all of that cartilage and bone. If you’d like a visual how-to, check out this tutorial.
- 1 teaspoon sea salt
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 3-4 lb pasture-raised chicken
- 1 tablespoon coconut oil
- Preheat your oven to 425 degrees F.
- Combine the sea salt, oregano, garlic powder, and onion powder in a small bowl and set aside.
- Rinse the chicken thoroughly under cold water. Place the chicken breast-down in the sink, and using a pair of chicken shears, cut the backbone out of the chicken, starting to cut just to the right of the tail and then repeating the process just to the left of the tail. Reserve the backbone for broth-making. With the chicken still breast-down in the sink, look for the sternum--a large piece of cartilage in the middle. Pierce or cut it with the shears. Now, flip the chicken over, flattening the breast.
- Dry the chicken off thoroughly with a paper towel and grease the bottom of an oven-safe skillet or roasting dish with some coconut oil.
- Place the chicken in the skillet, skin side up, and rub all over with the coconut oil first, and the spice mixture second. Make sure to coat every last bit!
- Cook in the oven for 40-45 minutes, or until the breast meat reaches an internal temperature of 165 degrees. Let rest for 10 minutes before serving.