Signature SELECT Spatchcock Chicken
New in the Safeway meat department, you’ll find Signature SELECT Spatchcock chicken available in two delicious flavors. Choose from Citrus & herb with fresh orange, garlic, parsley, rosemary flavors or Sweet & Spicy Spatchcock Chicken with a citrus brine and a sweet and spicy sauce.
The chicken is one of the newest innovations in the meat department that helps you with easy meals and dinner solutions. Because the chicken is marinated and pre-cut, it cooks quickly in the oven or on the grill. It’s a perfect dinner when you don’t have time to prep but want a healthy and delicious homemade meal.
What does spatchcock mean?
Spatchcock is a technique by which the chicken is butterflied and the backbone of the whole chicken is removed. The chicken is pressed down, thereby breaking the breastplate to flatten the chicken.
Cooking a spatchcocked chicken makes the chicken cook more evenly in the oven or on the grill. You also save time when roasting a spatchcocked chicken because it is on a level surface, so it cooks faster and the breast and thigh meat is done at the same time.
Unless you have a rotisserie oven that is constantly rotating the chicken while roasting, you often end up with overcooked chicken breasts while waiting for the thighs to get to temperature.
How to Cook a Spatchcock Chicken?
There are two ways to cook a spatchcocked chicken – it can be oven-roasted or grilled.
Oven Roasted Spatchcocked chicken: Preheat the oven to 375° F. Place the spatchcock chicken in a cast-iron skillet or on a rimmed baking sheet. Cook for 50 minutes, basting often with the pan juices until the chicken reaches 165° with a meat thermometer. Let the chicken rest for 15 minutes before carving.
Grilled Spatchcocked Chicken: Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium.
Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
Tips for cooking the Signature SELECT Spatchcock Chicken
Allow the chicken to come to room temperature before putting it into the oven or on the grill. This will ensure even cooking throughout and prevent hot spots.
Baste the chicken 1-2 times with its pan juices while it’s roasting to help keep it moist and prevent the skin from drying out.
Turn the heat up to 425° for the last 10 minutes of cooking so you get a nice crispy skin.
I recently prepared the citrus & herb spatchcocked chicken in the oven and served it with a side of my Mediterranean Orzo Salad. It was hit! It’s a slightly smaller chicken than the whole roaster chickens you buy fresh or frozen – but definitely, enough to feed 4 people! It had a delicious orange herb flavor that infused the meat and made for a tender, juicy chicken dinner.
The kids and hubby loved the citrus and herb flavors and it was totally hands-off preparation for me. That’s a win-win!
You’ll find the new Spatchcock Chicken at Safeway in the meat department. It goes on sale for $3.99/lb. throughout the summer months, perfect for an easy weeknight dinner.
Be sure to let us know your thoughts on the spatchcock chicken in the comments below.
What to Serve With Spatchcock Chicken?
For a quick one-pot meal, you can add quartered potatoes and a cup of broth to the spatchcock chicken before you put it in the oven. You can also serve with any of these sides:
Lemon Couscous Recipe With Grilled Zucchini & Vegetables
If you want to spatchcock your own chicken – be sure to check out my recipe for a Greek Style Roasted Spatchcock Chicken.
Be sure to save the carcass and make your own bone broth to make your own homemade soups!
Avgolemono Greek Egg Lemon Soup
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