Spatchcocked Roast Chicken
Prep time includes time for your chicken to sit out to come to room temp before roasting in the oven. I am using olive oil but you can certainly use room temp unsalted butter instead.
Servings: 4
Equipment
- baking sheet
- foil
- oven safe wire rack
- instant read Thermometer
Ingredients
- 1 (4 to 5 lbs.) whole chicken
- 2 to 3 tablespoons olive oil extra virgin
- salt and pepper
- garlic powder
- lemon pepper seasoning
- thyme dried or fresh
- smoked paprika
Instructions
- Place oven rack in upper-middle position and preheat oven to 450°F . Turn chicken breast-side down on a clean cutting board. Using sharp kitchen scissors, cut out the backbone of chicken.
- Flatten your chicken by placing skin side up on a cutting board and applying firm pressure to the breastbone. Transfer chicken to your prepped wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Tuck wing tips under the chicken.
- To season: generously drizzle and rub the olive oil all over the chicken. Season with the salt and pepper, garlic powder, lemon pepper seasoning, thyme and the smoked paprika. I don't measure but if you need a measurement. Start with a teaspoon for everything.
- Roast chicken in the oven for 15 minutes, then lower the temperature to 400 and roast for another 45 to 50 minutes, or until the internal temperature reads 165˚F when a thermometer inserted into the thickest part of the leg, and the juices run clear.
- Remove from oven, let rest for about 10 minutes. Serve and enjoy!