Butterflied Roast Chicken Delivers Crispy Skin and Juicy Meat

Butterflying, also known as spatchcocking, is a simple technique that helps a whole chicken cook more evenly. By removing the backbone and flattening the bird, the meat roasts faster while producing crisp, golden skin and juicy, flavorful meat.

Serve this roast chicken with seasonal vegetables, roasted potatoes, or a fresh garden salad. The recipe prepares one whole chicken.

Ingredients

1 whole chicken (about 4½ pounds)

2 tablespoons olive oil

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

½ teaspoon ground black pepper

1½ teaspoons salt

Directions

Preheat the oven to 425 degrees.

Place the chicken breast-side down on a sturdy cutting board. Using kitchen shears, cut along both sides of the backbone and remove it.

Turn the chicken breast-side up and press firmly on the breastbone until the chicken lies flat. Pat dry with paper towels.

In a small bowl, combine the olive oil, paprika, garlic powder, onion powder, thyme, pepper, and salt.

Rub the seasoning mixture evenly over the entire chicken, including the inside cavity.

Place the chicken on a rimmed baking sheet or roasting pan.

Roast for 45 to 55 minutes, or until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers at least 165 degrees. Baste the pan juices into the meat once or twice during cooking, if desired.

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Serve with your favorite vegetables for an easy family meal.