Green chile roast chicken DSC 3992

Green chile roast chicken

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 . . .


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