Spatchcock Chicken


    • Several baby red potatoes - quartered
    • 1 medium yellow onion - chopped coarsely
    • 1 Tbs fresh rosemary - chopped
    • 1 Tbs fresh thyme - chopped
    • Salt to taste
    • Pepper to taste
    • Olive oil
    • 1 whole chicken


    • Bring grill up to 425 degrees Farenheit
    • Combine potatoes, onion, rosemary, thyme, salt, pepper and olive oil in the cast iron skillet
    • Spatchcock the chicken
    • Rub olive oil on the chicken and then season the bird on both sides. Place the chicken in the skillet
    • Cook over INDIRECT heat (using heat deflectors) for ~60 mintues until it reaches 165 degrees
    • Let the chicken rest for a few minutes, then carve


    • We like to remove the chicken from the skillet as it rests prior to carving and put the skillet with the potatoes and onions back on the grill to sautee for a few minutes longer

John Setzler