Friday, August 29, 2014

Spatchcocked Chicken

Spatchcocked ChickenA friend of ours introduced this type of roasted chicken to us and it is A.MAZ.ING.  This meal takes 30 minutes tops (including the prep work), and only 1 pan!

Spatchcocking is just the process of removing the back bone of a natural fry chicken.  When you get your chicken from the butcher ask them to remove the bone.  It makes the chicken flat and faster to roast while still maintaining the juices and yumminess.  This does not cost more money.  My entire chicken (organic & natural) was $5.41.

Ingredients:
1 spatchcocked chicken
salt & pepper
2-15 oz. cans garbanzo beans, drained
Italian parsley

Directions:
1. Season chicken with salt and pepper.  Place in a cast iron skillet and cook at 500 degrees for 15 minutes.
2. Add chickpeas into the skillet and roast for 15 more minutes.  Add the parsley before serving.
3. Enjoy!

1 comment:

Kellyn Fleming said...

Wow! That sounds like such a super easy meal! I'm definitely going to have to try this!

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