Spatchcocking yields a bird with super crunchy skin and moist flesh, in about half the time it takes to roast a whole bird. Ingredients 2 (3 1/2) pound whole chickens, wingtips removed2 teaspoons salt1 teaspoon dried tarragon1 teaspoon paprika¼ teaspoon black pepper4 teaspoons olive oil2 lemons, thinly sliced and seeded...

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