This recipe for Butterflied Roast Chicken is a fantastic dinner idea for New Year’s Eve this year. I love flat-roasted or spatchcock chicken. It cooks quickly and evenly and stays moist and tender. The skin will be crisp golden brown and delicious if you follow this cooking method.
To flatten the chicken, you’ll need a sharp pair of kitchen shears, a baking pan – the deeper the better and parchment paper as well as the ingredients: a whole chicken, spice rub and olive oil. Once the chicken is flat, place in a baking dish and season with spice rub and olive oil. Roast until the skin is crispy and golden brown. Yum!
To make the Butterflied Roast Chicken, you will need the following ingredients:
Heat the oven to 400 °F.
Place the chicken breast-side-down. Using a kitchen shears, to cut down one side of the backbone starting from the top of the neck. Repeat on the other side, snipping away any extra fat near the tail as well.
Flip the chicken over. Push down firmly to break the breastbone.
Use a sharp knife to remove the ribs by sticking the blade right behind the rib bones and slicing through so they come off.
Arrange the flattened chicken on a baking sheet and fold in the legs of the chicken.
Season the chicken liberally with the spice mix and massage it in. Drizzle the chicken with olive oil and rub it in.
Place in the oven to roast for about 40 minutes. Remove from the oven and leave to rest for 10-15 minutes.
Serve whole and carve at the table to wow your guests.
This Butterflied Roast Chicken is a fantastic chicken dish to serve on New Year’s Eve If you try making this, please come back to leave a comment below with your thoughts!
Great! My favorite way to roast chicken.
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