Spatchcocked Lemon Rosemary Chicken
“Expedite the chicken!” The theory goes that some hungry Irishman came up with this poultry preparation method that involves the splitting and flattening of a chicken, thus accelerating the rate of cooking, since more of surface area is in touch with the grill or other cooking surface. In short, cooking time is shortened, and the done bird is moister (breasts don’t overcook while the rest of the bird finishes), with lots of nice, evenly crisp skin.
While Spatchcocking isn’t necessarily brain surgery, it does take some extra work in the kitchen, which some feel negates the time you save actually cooking the bird. Trader Joe’s negates this negation by providing a fully Spatchcocked Chicken, ready to grill or roast. Not only is it already ‘butterflied’ for you, it is also pre-seasoned; soaked in a brine with orange and lime juices, and marinated in extra virgin olive oil, vinegar, garlic, rosemary, parsley, and lemon slices.
Remove Trader Joe’s Spatchcocked Lemon Rosemary Chicken from its package (don’t rinse it), and put the whole thing on a pre-heated grill skin-side down until it’s well browned and its internal temperature reaches 165 degrees Fahrenheit on a meat thermometer.
Alternately, you can lay it skin-side up in a shallow baking pan (removing the lemon slices and placing them around the chicken), and cook at 375 degrees Fahrenheit in your oven for about an hour. Cooking time varies according to the size of your bird.
We’ve enthusiastically dispatched two-and-a-half to three-pound Spatchcocked Lemon Rosemary Chickens to all our Trader Joe’s locations, where you can snatch your own for $4.49 per pound. (That puts a three pound, ready-to-cook Chicken at under $13.50.) Only at Joe’s.
Whole Split Chicken with Bone and Skin, Mojo Brine (Water, Orange Juice, Brown Sugar, Salt, Lime Juice), Marinade (Extra Virgin Olive Oil, Garlic, Buffered Vinegar, Rosemary, Parsley, Rosemary Extract), Lemon Slices.