Spatchcock Chicken


1 whole Smart Chicken, rinsed and patted dry
Zest of 2 limes

2 jalapenos, seeds and membranes removed, minced
3 cloves garlic, minced

4 peppadew piquant peppers, from Hy-Vee olive bar, drained and minced
1Tbs. kosher salt

Olive oil, to bind


In a small mixing bowl, place lime zest, jalapenos, garlic, and peppadew with salt in a small bowl; mix well. Drizzle mixture with enough olive oil to bind mixture together.

Using your good kitchen shears, cut backbone out of chicken; flip over onto a greased, foil-lined baking sheet. Press chicken down to butterfly or “spatchcock”, then using your fingertips, loosen skin and press most of the prepared mixture beneath the skin over breasts, legs, and thighs. Spread remaining mixture from bowl over top of chicken, then drizzle chicken with a bit more olive oil. Roast chicken, uncovered, in preheated 400 degree oven for 55-60 minutes or until internal temperature reaches 160 degrees in breast and juices run clear. Cut into desired pieces and serve at once.