Roasted Spatchcock Herb Chicken is a savory, crispy main dish seasoned with herbs (oregano, thyme), salt and coarse ground black pepper.
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EDITOR’S NOTE (November 8, 2021): Recipe video available soon. I’m still editing. Thank you for your patience. Please check back. Your comments and suggestions are welcomed!
TIME SAVING TIP
Combine the olive oil, herbs, salt and coarse ground black pepper in a small bowl. Then rub all over front and back side of chicken.
In my opinion, this method is faster as opposed to rubbing on each ingredient.
FLAVOR BOOST WITH FRESH THYME
I placed about six sprigs of fresh thyme underneath the chicken before roasting. Made the house smell good AND the chicken tasted great.
Although this is optional, is worth a try at least once.
Salt (or a salt substitute) is necessary to enhance the chicken’s flavor. Use generously (but not too much).
WHAT’S THE DEFINITION OF SPATCHCOCK?
To spatchcock (or butterfly) a whole chicken means to cut off the backbone with poultry shears and flatten it so most of the skin is exposed to direct heat while roasting in the oven.
HOW TO MAKE THE SKIN CRISPY
First, coat the back and front (in that order) of the chicken in olive oil mixed with the herbs, salt and coarse ground black pepper.
Second, roast the prepared chicken in a preheated HOT oven… skin side up for 45 to 50 minutes OR until the skin has browned and an instant-read thermometer inserted in an inner thigh registers 160°.
LET ROASTED SPATCHCOCK HERB CHICKEN REST 10 MINUTES BEFORE CUTTING
After resting, chicken will be juicy. Cut into large or small pieces before serving.
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