Main dish

Green chile roast chicken

Green chile roast chicken | Homesick Texan

When it comes to quick meals, one wouldn’t think roasting a whole chicken would be on my shortlist of things to prepare. Yet, the most challenging task is getting the bird seasoned and then waiting for it to cook, and for such little effort you are awarded a flavorful and hearty main course.

While I have several approaches to roasting chickens, my favorite method is to remove the backbone and butterfly the bird. This process is also known as spatchcocking, a 17th Century British phrase that means to split the chicken. Either you can do it yourself with a . . .

------------------------------------------------------

Thank you for reading! This is a premium post available to subscribers only. While most of the site is open to all, if you'd like access to this and other terrific premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running. (Here are some frequently asked questions about the subscriptions.)

Thank you for your consideration!


If you're already a subscriber, login below to read this post: