Red Curry Roasted Spatchcock Chicken

Spatchcocking a chicken—removing the backbone and flattening it before roasting—is one of the simplest ways to transform a whole bird. Lying flat allows heat to circulate evenly, reducing cooking time while delivering moist, tender meat from breast to thigh. Even a large chicken cooks beautifully in under an hour. As it roasts, red curry paste and coconut milk create rich, fragrant pan juices infused with warming spices. Spoon the coconut curry juices over rice, sweet potatoes, or roasted vegetables, and serve with a crisp rainbow lime cabbage slaw for a balanced, nutrient-dense meal.