Likely derived from a combination of the 16th century Irish term “spitchcock” (the practice of splitting an eel down the middle before roasting or frying it) and a punny reference to “dispatching the cock” (i.e., cooking a chicken rather quickly), we find that saying the word “spatchcock” is a lot more fun than the actual act of spatchcocking a chicken, itself. Which is precisely we we’re such fans of our pre-marinaded, pre-butterflied, rarin’-and-ready-to-cook chicken, like our newest variation, Trader Joe’s Spatchcocked Sweet & Savory Chicken. Made with an autumnally-inspired mix of sweet maple syrup and tangy Dijon mustard, our supplier has taken all the prep work out of this poultry, leaving you with just two simple tasks: Cook, and enjoy.

And since each Chicken comes pre-Spatchcocked (which is to say, split open at the breastbone and flattened), even the cooking process is much simpler, too. Just place it skin side up in a shallow baking pan and roast at 350°F for 45-50 minutes for a perfectly evenly cooked, beautifully browned bird. Once cooked, the sweet and savory seasoning will caramelize wonderfully, making it a phenomenally flavorful center-of-the-plate option. Grab a few sides, like our Sweet Kale & Broccoli Slaw and Country Potatoes with Haricots Verts & Mushrooms, and just like that, dinner is ready.