Spatchcock: Funny word for fast dinner

I’ve been spending a lot of time spatchcocking lately.

While it sounds like something that should be X-rated, it’s really just a ridiculously simple and speedy way of roasting a whole chicken. I’ve done it on the grill and in the oven, and every time, the results have been moist and delicious.

Here’s how it works. To spatchcock a chicken — or any bird — you simply cut along the center backbone, starting at the neck and right through to the rump. This cut enables you to then turn over the bird, spread it open and lay it nearly flat in the roasting pan. As a result, it cooks much faster, making it perfect for a weeknight dinner.

While this cut can be done with a good knife, the easiest and safest way to do it is with kitchen shears.

Once cut, the bird can be seasoned as you like. For this recipe, I used a simple but wonderfully aromatic combination of fresh rosemary and a quartered orange.

The recipe is written for the oven, but I’ve also cooked it on the grill. To do this, simply cut and season the chicken as directed. Lay it cut-side down on several layers of foil. Wedge orange quarters around it, then top with fresh rosemary. Wrap the foil tightly around it.

Set one side of your grill to high, the other to low. Set the chicken over the low side, cover the grill and cook for 30 minutes. Open the foil a bit at the top, then continue cooking, covered, for another 15 to 25 minutes, or until the meat reaches 165 degrees at the thickest part.

ORANGE-ROSEMARY SPATCHCOCKED CHICKEN

Start to finish: 1 hour 20 minutes (5 minutes active)

Servings: 4

3- to 5-pound chicken (larger chickens may need additional cooking time)

Kosher salt and ground black pepper

1 to 2 medium oranges, quartered

2 to 4 large sprigs fresh rosemary

Heat the oven to 400 degrees.

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