Roasted Chicken
We almost always spatchcock our whole chicken when roasting for two reasons: 1- the meat cooks faster and 2- the legs and the breast cook more even (oh and 3- all the skin is crispy). It is easy to change up the seasoning to make it fit your personal taste, this is our base recipe.
Roasted Chicken (Spatchcock)
Serves: 2-4 people
Time: 1 hour
Ingredients:
3 pound F3 whole chicken
1-2 tsp salt
1 tsp pepper
2 Tbsp. butter, room temp
1 tsp thyme
1 tsp garlic powder
Preparation:
1. Preheat oven to 400 degrees.
2. Spatchcock chicken (cut out back bone and break sternum so bird lays flat.) Pat dry the exterior skin (dryer skin=crispier skin!)
3. Season all sides with salt and pepper. Mix butter, thyme and garlic, rub mixture on skin side.
4. Roast chicken in oven, skin side up, for 35 – 45 minutes, or until the thickest part of the thigh reaches 165 degrees.
5. After removing from oven, allow meat to rest 5-10 minutes before cutting.
Tips and Tricks:
-How to Spatchcock a chicken: Lay chicken breast-side down, with the neck facing away from you. Use kitchen shears to cut out the backbone, starting at the tail. With your hands, open the chicken to reveal the insides (you should see the ribs). Lay the chicken skin side up, place your hands on the sternum, and use your body weight to crack the sternum so the bird lays flat.
-Easier way to learn how to spatchcock- watch a video online.
-If the chicken is getting too brown when roasting, make a foil tent to cover.