Spatchcock Chicken

Step 1

Preheat the oven to 400 degrees F.

Step 2

Spatchcock the chicken by removing the backbone with poultry shears or kitchen shears. With the backbone removed, cut the cartilage over the breastbone on the inside of the bird where the two breasts join together near the neck. Cut the cartilage to release the breastbone and allow the chicken to lay flat when you turn it over. Finally, tuck the wings under the rib cage to protect them as they cook.

Step 3

Make a cream by mixing coconut cream with salt, pepper, garlic, thyme, rosemary and parsley.

Step 4

Generously coat the outside of the chicken with the cream mixture. Loosen the skin of the chicken and rub some of the cream mixture under the skin.

Step 5

Insert an over safe thermometer into the thickest part of the chicken (breast or thigh). Bake for 40 minutes or until a thermometer registers 165 degrees F in both the thigh and the breast.

Step 6

Remove the chicken from the oven. Let it rest for 5-10 minutes, then carve and serve.