Spice-Rubbed Roast Spatchcocked Chicken | Oregonian Recipes
If you can pull the chicken out of the refrigerator an hour ahead of time, do. This helps level out the bird's temperature, translating to more even cooking....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 4 teaspoons kosher salt
- 2 teaspoons ground fennel
- 1 teaspoon ground coriander
- 1-1/2 teaspoons freshly ground black pepper
- 1 teaspoon paprika
- 1 whole chicken (4- to 4-1/2 pounds), backbone removed and flattened
- 3/4 cup water
- 1 lemon, cut into wedges for serving
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