Spatchcock a chicken for a moist, juicy bird with perfect skin. This recipe uses soy sauce, marmalade, ginger, and garlic for a bittersweet glaze that caramelizes in the oven. Serve with a side of roasted broccolini and maybe a bit of rice to get all the sauce of the skin.
By Sonja Bradfield
A roasted whole chicken is the ultimate comfort food for many people. To be honest, chicken is my least favorite kind of poultry after turkey (it’s so dry!) and well seasoned and/or crispy skin makes or breaks poultry for me. It’s all about the skin. I’m ashamed to say that at Thanksgiving, I’m only eating a bit of dark meat and mostly skin.
However, in the past year I’ve enjoyed roasting whole chickens by spatchcocking them. You cut out their backbones, flip them and crack down on the breast and cook the chicken in one flat layer. Make sure to save the backbone to throw in a pot later to make some stock. Spatchcocking has two great advantages: the chicken cooks evenly since it’s all about the same size and the maximum amount of skin can be exposed to the heat of an oven, leading to the most flavorful outer layer. Gone are the days of unseasoned skin hidden beneath the bird and overcooked breast meat. This method produces a moist, juicy bird and delicious skin. This time I basted it with a combination of soy sauce, marmalade, ginger, and garlic. The bittersweet quality of the marmalade mixed with soy sauce creates a beautiful golden glaze that gets caramelized in the hot oven. Serve it with a side of roasted broccolini and maybe a bit of rice to get all the sauce of the skin.
Hello there! My name is Sonja and I love food. I’m food obsessed, actually. I moved back to the US last year after living in Seoul, Korea for five years. I hope to share what I’ve learned about good eating from my time in Korea and traveling Asia. I focus on recipes that are influenced by my Korean heritage and experience as an expat in Seoul which inspired cooking recipes from home, as well as the ever changing food scene in DC and Virginia.