The Best Roasted Chicken. This recipe doubles up as a perfect weeknight chicken while being worthy of a special occasion chicken dinner!

The Best Roasted Chicken. This recipe doubles up as a perfect weeknight chicken while being worthy of a special occasion chicken dinner!

Yep, I said it! It absolutely is the best chicken. This roasted chicken is so juicy, the skin is so crunchy and it only takes about 45 minutes to bake.

Roasted chicken is not easy to master, that’s probably why I’ve been served way too many overcooked chickens with the soggy skin. None of that here!

The name for this chicken preparation is “spatchcock chicken.” The preparation consists of removing the backbone of the chicken with a sharp knife or kitchen shears and laying the chicken, pressing it down and flattening it as much as possible, on a baking sheet. This results in a more evenly cooked and therefore more juicy and flavourful meat. Hope you give this a try soon.

And if you like getting one of those rotisserie chickens from your local grocer, consider that making this chicken will take about the same time as heading to the store, as well as will be more cost effective! Simple, quick, low maintenance dinner is only about 45 minutes away!

One more thing, while the chicken is cooking, consider whipping up a batch of my super delicious quick gravy. Chop up and toss in the spine from the chicken that you just removed at the same time as when you are searing your carrots, onions and celery to enhance the flavour of the gravy even further!

Not too happy with the pictures. I usually don’t fuss or overly stage my shots, but I think I need to show you just how juicy that meat is, and better depict the crispiness of the skin!

DifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

 1 chicken
 1 tbsp kosher salt
 olive oil, for drizzlig
 freshly ground black pepper, to taste

1

Preheat the oven to 500. Place the oven rack to the to upper third of the oven. Line a baking sheet with aluminum foil. Ideally, place oven safe racks that fit into the baking sheet so that the chicken can lay on top of them, this will help to cook the chicken more evenly as the air will circulate all around the chicken.

2

Remove the spine of your chicken with a sharp knife - this way you will be "butterflying" your chicken. It's quite easy to do but you may ask your butcher to do this for you. Reserve this spine to make stock or gravy.

As mentioned in the blog post, consider using this spine to make a batch of my quick gravy to go along with this chicken.

3

Season the chicken with salt and pepper and rub with oil. Place on prepared baking sheet. Press down on the breasts with your hands flattening the chicken. Bake in preheated oven for 40-50 minutes.

4

Check your chicken after about 40 minutes. You are looking to get to the internal temperature of 165 at the breast and 170 in the thigh (it's safe to eat chicken at 165, however, the meat of the thighs is still a bit too chewy at that temperature.) Allow the chicken to rest uncovered for at least 5 minutes for the juices to distribute evenly. Serve and enjoy!

5

NOTE: Your oven may smoke a bit at that high temperature. I am willing to pay that price for this moist, juicy chicken with such crispy skin. You may however, reduce the temperature to 450 to limit the smoking, if desired.

Ingredients

 1 chicken
 1 tbsp kosher salt
 olive oil, for drizzlig
 freshly ground black pepper, to taste

Directions

1

Preheat the oven to 500. Place the oven rack to the to upper third of the oven. Line a baking sheet with aluminum foil. Ideally, place oven safe racks that fit into the baking sheet so that the chicken can lay on top of them, this will help to cook the chicken more evenly as the air will circulate all around the chicken.

2

Remove the spine of your chicken with a sharp knife - this way you will be "butterflying" your chicken. It's quite easy to do but you may ask your butcher to do this for you. Reserve this spine to make stock or gravy.

As mentioned in the blog post, consider using this spine to make a batch of my quick gravy to go along with this chicken.

3

Season the chicken with salt and pepper and rub with oil. Place on prepared baking sheet. Press down on the breasts with your hands flattening the chicken. Bake in preheated oven for 40-50 minutes.

4

Check your chicken after about 40 minutes. You are looking to get to the internal temperature of 165 at the breast and 170 in the thigh (it's safe to eat chicken at 165, however, the meat of the thighs is still a bit too chewy at that temperature.) Allow the chicken to rest uncovered for at least 5 minutes for the juices to distribute evenly. Serve and enjoy!

5

NOTE: Your oven may smoke a bit at that high temperature. I am willing to pay that price for this moist, juicy chicken with such crispy skin. You may however, reduce the temperature to 450 to limit the smoking, if desired.

Whole Roasted Butterfiled Chicken

Happens to be Low Carb, Paleo, Keto, Dairy-Free and Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

The Perfect Chicken Dinner
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