Cooking a whole chicken just got way easier - and faster! With the backbone removed and the chicken butterflied open, a flattened chicken cooks faster and more evenly so you don't need to worry about undercooked dark meat or dry breast meat. Chickens with the backbones removed are also referred to as “spatchcocked” or “butterflied” but it is the same chicken that you are used to. You can feel good about the chicken you eat when they have been sourced from Ontario farmers that raise their chickens in the highest standards. These chickens are organic, GMO-free, and raised without growth hormones or antibiotics.

COOKING TIP: We recommend cooking this flattened chicken in the oven with lemon and rosemary for best results, but you could also cook it on the grill. Regardless if you opt for the BBQ or oven, make sure you're checking the internal temperature of both the breast and the thickest part of the leg so every piece is cooked to perfection. The goal is 165°F throughout.