Roasted Spatchcock Herb Chicken is a savory, well-seasoned, hearty main dish.
Spatchcock refers to the flat shape that roasts much faster than whole.
Pairs well with my Roasted Asparagus and Homemade Macaroni and Three Cheeses.
HOW TO SPATCHCOCK A CHICKEN
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.
THE SEASONINGS
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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
Arrange six fresh sprigs of thyme underneath the chicken before roasting.
Salt (or a salt substitute) is necessary to enhance the chicken’s flavor.
HOW TO MAKE CRISPY SKIN
Coat the back and front (in that order) of the chicken in olive oil mixed with the herbs, salt and coarse ground black pepper.
BACK OF PREPARED CHICKEN
ROAST WITH BREAST SIDE UP
Roast 45 to 55 minutes OR until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160 degrees.
REST BEFORE CUTTING
Seal in the juices by resting the chicken at least 10 minutes before cutting.
ENJOY!
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