Spatchcocked Chicken with Chickpeas

One of my favorite hacks when it comes to roasting chicken is spatchcocking (or butterflying). It is a technique where you split the chicken open by removing the backbone and then flatten it. By doing so, it roasts the chicken in less time than roasting a whole bird.  It comes out juicy and the skin is crispy. Use a roasting pan or a large cast iron skillet or other heavy skillet.

The combination of roasted chicken and chickpeas will be one of the best tasting dishes that you can prepare. The chicken is succulent and the roasted chickpeas will leave you wanting for more. For me it's the fastest and the best way to roast a chicken. Give it a try. I guarantee you it will not disappoint, both in preparation and taste. It is a simple dish that is very easy to prepare, cooks so much faster,  and packed with delicious goodness! 

SPATCHCOCKED CHICKEN WITH CHICKPEAS

INGREDIENTS:

1 whole (spatchcocked*) chicken

coarse salt and ground pepper

1 can (15.5 ounces) chickpeas, rinsed and drained

Fresh lime juice (for serving)

Fresh cilantro (for serving)

Below are the step-by-step instructions on how to spatchcock a chicken:

[HOW TO SPATCHCOCK A CHICKEN]
by Martha Stewart

Step 1. Getting Started:

 Place 1 whole chicken (3 to 4 pounds), breast side down, on a work surface.

Step 2. Remove the backbone

Starting at thigh end, cut along one side of backbone with kitchen shears. 

 Turn chicken around; cut along other side. Discard or save backbone for stock.

Step 3: Flatten the chicken

Flip chicken over and open it like a book. Press firmly on breastbone to flatten.

Directions

1. Preheat oven to 500°F. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan. Roast for 15 minutes, and remove the skillet from the oven and add chickpeas to the pan.

2. Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165°F when inserted in thickest part of a thigh, avoiding bone), about 15 minutes. Let rest 5 minutes. Drizzle with fresh lime juice and sprinkle with fresh cilantro leaves before carving.

Enjoy!

Recipe from Martha Stewart