Roasted Spatchcocked Chicken & How To Spatchcock a Whole Chicken

Spatchcocking a chicken is really a very easy thing to do and not as difficult as it sounds! Watch as I show you how to do it and then as I show you how to get it ready for roasting! Its easy to do and incredibly delicious. All you need is a good pair of kitchen scissors!

My recipe for making your own gravy from scratch: https://www.theenglishkitchen.co/2021...

My recipe for perfect creamy mashed potatoes:
https://www.theenglishkitchen.co/2021...

I used a 3 pound chicken, Spatchcocked and seasoned with 1/4 cup (120g) of butter pushed between the skin and the flesh. I seasoned it all over with Kanel seasoning, A Sprinkle of Sunshine www.kanel.com

Roasted covered for 45 minutes at 400*F/200*C, and then uncovered and roasted until crisp and golden brown and the juices run clear. Interior temp of 165*F/74*C

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