WebPreheat your oven to 425° Fahrenheit. Place the chicken breast-side down on a cutting board and remove the backbone with kitchen shears. Turn chicken over and …
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I instead used a fusion of balsamic vinegar and Meyer lemon juice. I also used convection oven setting set at 425 F for about 45-50 minutes for a 6.25 lb spatchcock chicken. Chicken was perfect at 160 F w/nice crispy skin (which I always remove for myself).
Preheat the oven to 450F and line a rimmed sheet pan with aluminum foil. In a small mixing bowl, combine your seasonings and avocado oil and make a paste. Set aside. On a cutting board, place your whole chicken, breast side down and legs toward you. Using kitchen shears, begin cutting on one side of the chickens spine until completely separated.
Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil.
Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin.