Spatchcock Roasted Chicken with Lemon, Garlic, and Ginger Marinade

Spatchcock Roasted Chicken with Lemon, Garlic, and Ginger Marinade

 One fine summer day, I asked my butcher for a whole chicken.  "Do you want it spatchcocked?" he asked.  Before I knew what spatchcocked meant, I said "Yes."  Then, I watched him deftly remove the  backbone, and splay it out, flat-- "See, I like to call it "roadkill chicken," he said with a sly grin.  I bought it.  And I think he may come to regret ever showing me this option.  I love to cook whole chickens-- but it takes time, and it's a little tricky to do on the barbecue in the summer (although I have tried and enjoyed the classic beer can chicken.)  We started buying spatchcocked chicken every week, and now that the weather is warming up, I have gotten two at a time for the last couple weeks, since they make such great leftovers.  I'll link to a video on how to remove the backbone of your chicken, for those of you without a friendly butcher nearby.

 More amazing pictures and the recipe by Ariana Mullins:

http://and-here-we-are.blogspot.co.uk/2013/04/spatchcock-roasted-chicken-with-lemon.html