Spatchcock Chicken – Tuscan Rosemary & Garlic

Our rustic Tuscan spatchcock chicken is layered with fragrant rosemary and roasted garlic delivering warm, savory flavour in every bite. 

What is Spatchcock Chicken? It’s a whole bird with the backbone removed and then flattened into a shape that cooks faster and more evenly, with crispier skin. It’s also easier to season and serve.

COOKING INSTRUCTIONS
Our spatchcock chicken is not packed in a cook-safe plastic bag so product must be removed from the bag prior to cooking.
ROAST – Preheat oven to 350 degrees F. Line a cookie sheet with foil and place a rack on top. Lay the bag on top and cut open then slide the chicken and juices out onto the middle of the rack. Make sure chicken is placed bone side down. Discard bone guard and bag. Cook in oven for about 45 minutes, basting halfway through with juices. Check the internal temperature in the thickest part of the meat to ensure it has reached 165 degrees F. Once it reaches temperature, place under the broiler for a few minutes to get the outside crispy. Let rest covered for 10 minutes.
AIR FRY – Follow manufacturer’s recommended cooking instructions for cooking chicken. Check internal temperature in the thickest part of the meat to ensure it has reached 165 degrees F. Let rest covered for 10 minutes prior to serving.
BBQ – Preheat grill to 350 degrees F. Wipe grill with oil. Place chicken bone side down and close lid. Turn over halfway through. Cook until internal temperature reaches 165 degrees F in thickest part of meat. Let rest covered for 10 minutes.