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American · Main
Roasted Butterflied Chicken
A spatchcocked chicken roasted flat at 230 °C with the breasts in the gentle centre of the tray and the legs out at the hot edges, so the white meat stays juicy, the thighs cook through and every inch of skin crisps.
- YieldServes 3 or 4
- Hands-on25 min
- Total1 h 15 min
- Difficulty
Ingredients
- 1whole chicken, 1.6–1.8 kg, butterflied (spatchcocked); backbone and neck kept for stock or jus
- 1 tbspvegetable, canola or olive oil
- to tastekosher salt and freshly ground black pepper
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