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Recipes / Spatchcocked Chicken with Garlic, Parsley, and Orange

Spatchcocked Chicken with Garlic, Parsley, and Orange

By Mark Bittman

Published February 29, 2024

Remove the backbone from a whole bird and it will lie flat, instantly doubling the surface area—and the flavor and crisping potential.

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Photo: Christina Holmes
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I almost always spatchcock chicken like this now, and it’s also perfect for turkey and small birds like pheasants and guinea hens. Figure a 3-to 3 1/2-pound pheasant will take about an hour; a 10-to 14-pound turkey will take 2 to 2 1/2 hours.