Spatchcocked chicken will lay with most of the skin facing up and meat facing down, ready to roast in its own juices. Keeping the skin above any liquid in the pan helps it to become crispy as it ...

Spatchcocking sounds a little scary ... of the skin through osmosis which helps to get that lovely crispy skin. When roasting a chicken whole, it's common to pop some aromatics – like lemon ...

Otherwise, the skin would distance the flavour from the meat. Spatchcock, verb. To split open. First, spatchcock the chicken by putting it breast side down on a working surface. Use a sharp chef ...