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Spatchcock Chicken + Biscuit

Cooking lesson time with WECO! Spatchcock chicken is a chicken that is split with the backbone and ribs removed. It soaks up WAY more flavor this way, and cooks faster and more evenly too! Some may say it is a superior way to prepare chicken. Your chicken tonight is roasted to perfection and paired with a leek salsa verde. Green beans and a biscuit simply because they’re delicious and delicious makes you happy, so we’re doing it. The farro and cuke salad contributes some whole grains and a refreshing crunch. Dig in, don’t be afraid to get your hands dirty, and enjoy that chicken! 


What’s in your bag:

  • Chicken 
  • Leek salsa verde
  • Green beans
  • Buttermilk biscuit 
  • Farro and Persian cucumber salad

What you’ll need from home:

  • Sheet tray with aluminum foil
  • Optional: your grill
  • Small saucepan

Total prep time: 15 minutes


The ChickenTwo options! Grilling or broiling.

To bake + broil: 

  1. Set your oven to 450F.  Place chicken, skin side up, on a foil lined sheet tray.
  2. Pop it in for 8-10 minutes
  3. Then set your oven to low broiler. 
  4. Move the tray up under the broiler and broil for 3-4 minutes ‘til the skin is crispy.

To grill (for you adventurous types):

  1. Place the chicken skin side up on the hottest part of the grill. Grill for 3 minutes.
  2. Once you’ve got some good char marks, flip to the skin side and leave it for another 3 minutes. 
  3. Flip again, let it sit for another 2-3 minutes. 
  4. One more flip for about a minute, then done! 

The Green Beans

  1. In a small saucepan, toss the green beans in and heat on medium heat until warm, around 5 minutes. 

The Biscuit

Get it hot however you want to get it hot. Toast, grill, etc.

The Farro Salad and Leek Salsa Verde

Cold is the move! Leave it be 🙂

The salsa verde goes well on the chicken, and the biscuit definitely deserves a little butter if you’re in the mood! Green beans and biscuit on the side.  You’re good to go! 


That’s it! Dinner solved, dinner served. #weareWECO

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