Flat Roasted Chicken - Spatchcock Chicken

Delicious flat roasted chicken with a crispy skin, moist meat and cooks in half the time. 
If you love roasted chicken as much as we do and you never flat roasted or (spatchcock) your chicken, you need to try it. I've roasted my share of chickens, but not so much lately as meat prices have increased to an all time high. Unless I already have a whole chicken in the freezer, I will continue to purchase rotisserie chickens at Costco's for $4.99. Rotisserie chickens are perfect to make so many different meals that call for roasted chicken.  

Ever since seeing this flat roasted chicken recipe online, I have wanted to try it. I happen to have a chicken in the freezer, so it was the perfect time to give this recipe a try. When you flat roast a chicken the backbone is removed, which allows the chicken to lay flat, cook more evenly and speeds up the cooking time. I think what I love most is how crispy the skin gets.
This technique was sort of intimidating at first since it required cutting out the backbone of the chicken. In the end it wasn't difficult at all, especially if you have a good pair of kitchen shears. Once that step was complete the rest of the recipe was really simple. 

I loved that the chicken cooked in under and hour and the skin turned out so crispy. The lemon butter pan sauce is so good and flavors the chicken deliciously. I served oven roasted baby potatoes and green beans as a side dish. I have included a few step by step photos of prepping the chicken before roasting. 
Heat a large (12-14 inch) cast iron or ovenproof skillet, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. You want the pan pretty hot, but not smoking.
Using kitchen shears, but along both sides of the backbone to remove. discard the backbone or cut one side and reserve the backbone after cooking to make broth. Spread the bird down flat, skin side up. Press down firmly on the breastbone (you will hear it crack).

Pat dry with paper towels to dry the skin; Season with salt pepper, garlic, onion powder and lemon pepper (if using). Add the chicken skin side down to skillet. Let brown for about 4 minutes without moving. Turn chicken and repeat on other side.
Scatter the lemon and onion slices over and around the chicken and transfer the whole pan from the stove top to the preheated oven. Roast the chicken until the skin is crisp, golden brown, cooked through and the internal temperature reaches 165 degrees (about 40-45 minutes).

Remove the chicken from the skillet to a serving plate and let rest for 10 minutes before cutting. Prepare the lemon -butter dipping sauce and drizzle over chicken before serving. 

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