Spatchcock Roast Chicken
Recipe and photo by Judy Doherty
Spatchcock Roast Chicken
- Yield: Serves 4
Description
Make a perfect herb-roasted whole chicken by spatchcocking. It’s easier than you think.
Ingredients
- 1 whole chicken
- 1 teaspoon oregano
- 1 teaspoon dried thyme (can use fresh if preferred)
- 1 teaspoon chopped dried rosemary (can use fresh if preferred)
- Pinch red pepper
- 1 teaspoon garlic powder
- 3 tablespoons extra virgin olive oil
Instructions
Preheat oven to 375°F. Mix all seasonings together in a small bowl and set aside.
To spatchcock the chicken: Have a sharp boning knife at the ready, then stand the chicken up in the sink on a clean towel and hold the chicken from the top with a second clean towel. Slide the knife down along each side of the backbone. (Never put your hands in the way of the knife.) Remove and discard the backbone. Open the chicken out flat and place it on a large, oiled baking pan. Rub the chicken with the oil and then rub the seasonings onto the chicken.
Place chicken in preheated oven and roast for 45 minutes to 1 hour or until juices run clear. The best way to monitor the cooking process is to place a cooking thermometer deep into one thigh and watch for it to indicate an internal temperature of 160°F. Remove the chicken from the oven and allow it to rest for 10 minutes before carving.
- Category: Entree
