Reduce your chicken cooking time by spatchcocking your chicken—and get tasty results.
Use kitchen shears to cut a line along the sides of the chicken spine until you can remove the backbone. Hold onto that bone to make stock later!
Then, score the inside of the breastbone and flip the chicken over. To make sure the chicken lays flat, apply some pressure with a little push in the center.
Oil and season your bird in a baking dish and add seasoning to taste. Pop it into the oven for around 35 minutes at 450 degrees, and enjoy!