"If you love the cozy comfort of a roasted chicken dinner but don't always have the time to make one, then it's time to start spatchcocking! This method calls for removing the backbone and flattening your chicken before cooking with chickpeas in a cast-iron skillet. And the best part is: This bird cooks up in just 15 minutes! I say, learn something new (and delicious!) every day."
-Everyday Food's Sarah Carey
1 spatchcocked chicken
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, rinsed and drained
Fresh lime juice (for serving)
Fresh cilantro leaves (for serving)
1. Preheat oven to 500 degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan. Roast 15 minutes. Remove from oven and add chickpeas, rinsed and drained, to pan.
2. Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 15 minutes. Let rest 5 minutes. Drizzle with fresh lime juice and sprinkle with fresh cilantro leaves before carving.
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