Spatchcocking chicken is the answer when you want a whole roast chicken without waiting hours. Crispy skin, juicy chicken, and served with simple sautéed cabbage for the perfect easy weeknight dinner. Crispy spatchcock chicken with sautéed cabbage for the chicken * 1 whole chicken, about 4½ lbs * 1 tbsp kosher salt * Freshly ground black pepper, to taste * 1 tbsp oil, for searing for the sautéed cabbage * ½ medium green cabbage, sliced about ¼-inch thick * ½ medium yellow onion, sliced * 1 large red bell pepper, sliced * 3 garlic cloves, minced * 2 tbsp butter * 1 tsp oil * Salt and freshly ground black pepper, to taste * Fresh parsley, for garnish Directions 1. Preheat oven to 425°F. Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly on the center of the breast until it cracks and lays flat. Pat the chicken very dry with paper towels. 2. Season both sid...