There are very few recipes more wholesome or comforting than a classic roasted chicken. It’s not fussy, is delicious without requiring advanced techniques, and can be used with whatever combination of herbs and spices you have on hand. You’ll even find many versions that rely on salt and pepper alone to season the poultry skin. And, the price per pound is usually cheaper than other meats.

   Typically, I rely on my slow cooker to do most of the work. After a full day of cooking while I do other things, my chicken is tender and juicy and there’s very little mess to clean up. One major factor missing, though, is the tell-tale crispy, golden brown skin of a perfectly roasted chicken.

   Once and for all, I’ve overcome any challenges roasted chicken might offer thanks to a technique called spatchcocking. Though it sounds like medieval torture or part of the 50 Shades of Grey plot, it’s a butchering method that entails remove the backbone of the poultry, opening it like a book, pressing down on the breastbone, and flattening the entire carcass before cooking. Grab a sharp pair of kitchen shears and give it a try; your perfectly browned, crispy chicken will be ready in half the time.

Spatchcock Roasted Chicken – Inspired by Bon Appetit

• 1- 3 ½ to 4 lb. whole chicken
• Olive oil
• Gravy
• 1 shallot, sliced
• 1 ½ cups white wine
• Sprigs of fresh herbs, like thyme, rosemary, or oregano
• 1 ½ cups chicken broth
• 2 tablespoons butter
• Salt and pepper, to taste

Place a cast iron skillet or large saute pan in the oven and preheat to 500 degrees. On a clean work surface, turn chicken so that the back is exposed. With a sharp pair of kitchen shears, cut up along one side of the backbone, from the tail end to the neck. Repeat on the other side (reserve the backbone for another recipe, like chicken stock or soup). Fully open the carcass and turn over so that the breast side is up. Press down on the sternum, between the breasts to help flatten the chicken. Generously sprinkle with salt and pepper, and drizzle with olive oil. Using a potholder to protect your hand, remove the hot pan from the oven and drizzle olive oil on the surface. Place the chicken breast side down, so that the skin is completely exposed to the hot pan surface. Top with a heavy pot to weigh it down (use aluminum foil to create a barrier between the chicken and the pot). Cook for approximately 35 minutes, until a meat thermometer reads 165 degrees when inserted into the thigh. Remove pan from oven, and place the chicken on a large serving platter or plate to rest. In the meantime, drain the grease from the pan and place it on the stove, over medium high heat. Add the shallots and soften in the rest of the drippings. Stir in white wine and allow to boil down, for about two minutes. Whisk in the chicken broth, herbs and butter, bring to a boil, then remove from heat. Spoon over the chicken or serve on the side. •