Spatchcocked Rotisserie Chicken


 

John Solak

TVWBB 1-Star Olympian
Seasoned with Lawry's, black pepper, onion powder, granulated garlic, Italian seasoning, and rosemary





 
That looks really good John, I've got to try that. I've spatched chicken before but never spatched and rotisserie. Thanks for sharing.

Bill
 
How would you compare a spun spatchcock to a spun whole chicken? Yours came out nice, bet it was good
 

 

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