Spatchcock (Butterflied) Roast Chicken
It makes me mad when they come out with juicy legs and dry breasts... hehe, focus, we're referring to roast chicken!  When using the butterfly method you end up with a perfect, evenly roasted chicken with crisp, delicious skin.

Ingredients (serves 2)

  • 1 (5 to 6 pounds) roasting chicken
  • 1 tablespoons olive oil
  • 4 teaspoons kosher salt
  • ½ teaspoon coarse ground black pepper


1.  Wash and pat chicken dry with paper towels.  In a large mixing bowl, let chicken rest at room temperature for 1 hour (This step is important for evenly cooked chicken).  Set aside.

2.  Spatchcock chicken: In the sink or on a cutting board use kitchen shears to remove backbone by cutting along both sides of backbone starting at the neck; discard or save to use for chicken stock.  See Spatchcock Method (Butterflying) for detailed instructions and pictures.  

3.  On a flat surface, open and lay chicken breast (skin) side up, press all over using the palm of your hand to make flat.  

4.  Preheat oven to 425 degrees F.

5.  Mix salt and pepper in a bowl.  Rub underside of chicken with  tablespoon of olive oil and half of salt mixture.  

6.  Place chicken flat in a roasting pan, breast (skin) side up.  Rub remaining olive oil and salt mixture on top.

8.  Roast 15 minutes in middle rack, uncovered.  Turn heat down to 400 degrees F and roast an additional 35 to 45 minutes until juices run clear and thigh registers at 165 degrees F with a thermometer inserted into the thickest inner part of thigh.

11.  Let chicken rest 15 minutes at room temperature before slicing and serving, tented loosely with foil!

Serve with macaroni and cheese... oh yes.