Spatchcocking yields a bird with super crunchy skin and moist flesh, in about half the time it takes to roast a whole bird.
- 2 (3 1/2) pound whole chickens, wingtips removed
- 2 teaspoons salt
- 1 teaspoon dried tarragon
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 4 teaspoons olive oil
- 2 lemons, thinly sliced and seeded
Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
Place the chicken, breast, on top of the work, starting from the tail, cut on both sides of the spine and chop the kitchen wood. With both hands, lower both sides of your breast until you hear it fall.
Combine salt, tarragon, paprika and pepper in a small bowl. Stir in the oil. Run your fingers under the chicken skin and rub the tarragon paste under the skin. Slide lemon wedges under the skin in a single layer.
Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.