Some people say butterflied, some say spatchcock. It means the same thing really. The technique is the same and the result is the same. Fast delicious roast chicken! I did the one in the picture very simply by resting it on a bit of rosemary I clipped from my garden, but you could get very elaborate and add all sorts of things to change the flavor.
- 3 lb whole chicken
- Oil or butter
- Optional flavorings (orange and/or lemon slices, onion, garlic, herbs)
- Salt & Pepper
- Dry vermouth, white wine, beer, cider, fruit juice or water
- Preheat the oven to 400f, and line a baking tray with foil. Place an oven-proof rack over top and grease with oil or butter.
- Lay your optional flavorings over the rack, make sure that there is a little room between so that the heat can circulate.
- I rinse and dry my chicken, but not everyone does. Regardless, make sure your chicken is clean and dry.
- Grasp your chicken firmly, breast side down and cut down either side of the backbone. You could use a knife but poultry shears or just a good strong set of scissors works better. Trim away and sharp bone that is sticking out, along with any excess fat or skin. Discard the backbone, or save it for making stock.
- Lay your chicken breast side up and press firmly on the breastbone until it cracks. Then lay the chicken on the prepared rack, on top of your optional flavorings if using.
- Brush the whole chicken with oil or butter, and then sprinkle liberally with salt and pepper. I use Himalayan pink salt and fresh ground black pepper, but sea salt or even table salt will do just fine.
- Place your chicken in the preheated oven for 45 to 50 minutes. It’s best to use an instant-read thermometer or an in-oven thermometer to make sure that the thickest part of the thigh (don’t catch the thermometer won the bone) reads 165f. If for whatever reason you have no kind of thermometer, make sure that the juices run clear and cut into one of the thighs to make sure it is cooked to the bone.
- Once the chicken is cooked, remove it from the oven and let it rest tented in foil for 10 minutes before serving.