Spatchcocked Roasted Chicken

I really don’t know why it took us so long to try this method of cooking a whole chicken! The only difference from a standard roasted chicken is that you cut down along the side of the back bone with a sharp knife. This allows you to spread the bird out onto ideally a nice large cast iron baking pan. The great thing with chicken as you probably know is you can season it in so many delicious ways! Sometimes we rub all kinds of fresh herbs all over with a bit of olive oil. Other times we will use one of our favorite meat rubs or spice blends that we have in the spice cabinet…the important thing is just to get a light coating of olive oil and fully cover the bird with your preferred spice blend, this helps create a mouth watering crispy blackened skin.

I preheat the oven quite hot Around 450 degrees and bake the chicken for about an hour or until the skin begins to look nice and browned. If you are concerned about whether its done or not you can use a meat thermometer and check the thigh, it should be around 170 degrees according to what I read on the internet.

Ingredients:

1 whole pasture raised chicken

salt and herbs/spices olive oil

Feeds 6 people well.

Pairs well with seasonal roasted root veggies like beets and potatoes. Also is really delicious served with rice and a side of greens or salad.