Wood Fired Spatchcock Chicken

Looking for a delicious, healthy dinner option? Try Wood Fired Spatchcock Chicken! This simple but flavorful dish is cooked over an open flame and features a juicy, succulent chicken that's packed with flavor. The spatchcocking technique also locks in moisture and ensures even cooking every time. It's a great dish to serve at any gathering - whether it be a weeknight meal or a weekend barbecue - and is sure to please all your family and friends!

INGREDIENTS

• Whole chicken
• Rainbow blend carrots
• Duck fat binder
• Broccolini
• Chicken Sh!t seasoning
• Rosemary & Lemon Salt
• 4 tbsp Butter

DIRECTIONS

1. Using the kitchen shears or a knife, cut along the spine on one side from top to bottom and then on the other side of the backbone.

2. Flip the bird over and push down in the center of the breast bone to flatten it out.

3. Spray it down on both sides with Duck Fat then hit it with Chicken Sh!t seasoning.

4. Into a roasting pan goes a drizzle of olive oil, fresh thyme and rosemary sprigs. Place the bird on top and cover tightly with foil.

5. One you get the wood fired oven to temp and have a nice bed of coals going place the pan with the chicken into the oven and cook 30-45 minutes around 475 degrees F or until an instant read thermometer reads 165 F.

6. Turn the pan halfway through to cook evenly.

7. Remove the foil and put the chicken back into the oven for about 10 minutes to crisp the skin, making sure you turn halfway through.

8. Remove from the oven and let rest for about 5-10 minutes then cut it up and enjoy!

Notes