Spatchcocked Herb Roasted Chicken (Printable Version)

Chicken roasted flat with herbs for faster, crispier results and juicy, flavorful meat at the table.

# What You’ll Need:

→ Chicken & Seasoning

01 - 1 whole chicken (3 1/2 to 4 pounds)
02 - 2 tablespoons olive oil
03 - 1 teaspoon rosemary, dried or fresh, chopped
04 - 1 teaspoon thyme, dried or fresh, chopped
05 - 1 teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Place the chicken breast-side down on a cutting board and use kitchen shears to remove the backbone.
02 - Flip the chicken over and press firmly to flatten. Pat the skin thoroughly dry and transfer to a lined baking sheet or roasting rack.
03 - Combine olive oil, rosemary, thyme, garlic powder, salt, and pepper. Rub mixture evenly over the entire surface of the chicken.
04 - Roast for 45 to 60 minutes, or until the internal temperature at the thickest part reaches 165°F. Let rest for 10 minutes before carving.

# Additional Tips::

01 -
  • Quick cook time for busy nights
  • Juicy results and ultra crispy skin
  • No fancy tools needed just sharp kitchen shears
  • Cooks evenly every time no dry bits
  • Customizable with your favorite herbs
02 -
  • Uses the spatchcock method to cut roasting time in half
  • Produces even cooking for juicy results in every piece
  • Perfect for meal prep and gluten free diets
03 -
  • Always dry the skin extremely well to guarantee that irresistible crackly finish I learned to start checking for doneness at forty five minutes since ovens can vary
  • A heavy baking sheet also browns the chicken more evenly and if your broiler is handy a last quick blast will add even more color as long as you watch it closely

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