Roasting a whole chicken is really the way to go nowadays. I love knowing that if I prepare a chicken, I’ll be able to get 3 meals out of it and my food prep for the week is pretty much complete. Chicken thighs with Brussels sprouts, chicken Cesar salad, and chicken breast sandwich for lunch sounds like a good week of meal planning and it’s all because of this easy Spatchcocked (Butterflied) Roast Chicken recipe. This recipe is super easy but most of all it’s super tender, juicy, and so flavorful.
Making a Spatchcocked (Butterflied) Roast Chicken
Rinse your chicken in cold water and a little lemon juice and pat dry. Place the chicken breast side down on a cutting board and cut both sides of the backbone using kitchen shears or a sharp knife. You can discard the backbone or keep it to make chicken broth. Make two slits along the sides of the breast bone and pull the bone out from the center of the chicken. At this point this chicken will lay flat.
Preheat the oven to 350 degrees. Place the chicken on a roasting pan or sheet and generously coat the chicken with vegetable or whatever oil you have. My go-to fat for roasting chicken is duck fat. The flavor and crispness of the skin is to die for. I found this brand at Wegmans. Once the chicken is coated, rub the spice blend onto the chicken very well. I also like to sprinkle a little garlic & onion seasoning on the top. I like garlic & I like onion. Season as liberally as you like, it’s your chicken 🙂
Roast the chicken in the oven for 20 minutes on 350 degrees and then continue to cook on 400 degrees for 45 minutes. You should cook the chicken uncovered because you want a really nice golden and crispy skin. Don’t worry, the chicken will not dry out. To check to see if the chicken is done, insert an instant-read thermometer into the thickest part of the chicken and once it reads 160°, it should be done. Remove the chicken from the oven and let it rest for a few minutes before cutting into it.