Preheat the oven to 425. 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.
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.
Consider using this spine to make a batch of my quick gravy to go along with this chicken.
Dry the chicken with the paper towels. 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.
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!
Ingredients
Directions
Preheat the oven to 425. 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.
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.
Consider using this spine to make a batch of my quick gravy to go along with this chicken.
Dry the chicken with the paper towels. 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.
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!
