There’s just something about cooking a whole chicken. It just hits different. And when you spatchcock the chicken ahead of time, it makes the whole process that much easier.

Ingredients:

1 5lb whole chicken, spatchcocked

1 quart buttermilk

avocado oil spray

1 bunch thyme

2 cups green grapes

2 large shallots, sliced

3 cloves garlic, peeled and sliced

8 Tbsp melted butter

1/2 tsp salt

1/4 tsp white pepper

2 Tbsp arrowroot powder

1/2 cup chicken stock

1 cup heavy cream

Directions:

Place chicken and buttermilk in a large ziplock bag.

Let marinade in the fridge for 6 hours.

Preheat oven to 425.

Spray a large cast iron pan with avocado oil.

Layer the bottom with shallots, thyme, grapes, and garlic.

Remove chicken from buttermilk and pat dry. Place bone side down in cast iron pan.

Rub chicken all over with melted butter. Sprinkle with salt and pepper.

Roast in the oven for approximately 45 minute - until a thermometer reads 165.

Place under broiler for 2 minutes to crisp skin if needed.

Remove chicken and thyme sticks from pan.

Place braisier over low heat on the stove.

Whisk in arrowroot powder. Add stock and cream. Whisk to combine. Let simmer until thickened.

Slice chicken, top with sauce, and serve.