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Spatchcocked (Butterflied) Roast Chicken Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
1 whole chicken
2 tablespoons olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon dried thyme leaves
1 lemon, halved
2 tablespoons butter, melted
Directions
Place oven rack in upper-middle position and preheat oven to 500 degrees F . Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Drizzle chicken with 1 tablespoon oil.