About the Recipe
Whether you're going for a grilled whole chicken or roast chicken, being able to lay the bird flat directly on the grill or in your baking dish allows it to cook more efficiently and evenly. Plus, you get beautifully crispy skins while the meat remains nice and juicy. This is also a little less cooking time.
❤️One 4-pound chicken
❤️1 tablespoon Avocado Oil
❤️1 Tablespoon Butter
❤️1 tablespoon chopped oregano
❤️1 tablespoon chopped thyme
❤️2 teaspoons chopped rosemary
❤️4 garlic cloves, crushed
❤️Salt & Pepper
If you didn't buy a Spatchcock chicken, you can Butterly it yourself
#1 how to Spatchcock (butterfly) the chicken. Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears, cut out the backbone by cutting along both sides of the spine. Remove the backbone. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips. (See the step by step tutorial in the post showing how to spatchock chicken.) You can also ask your butcher to do it.
❤️Bring your chicken to room temperature
❤️Pat it dry and add a dusting of baking powder & Salt your chicken - this will ensure a crispy skin
❤️Mix all your spices in a dish
❤️Place the chicken on a large baking sheet with wrack or roasting pan
❤️Cover the entire chicken with spice mix (I like to first cover it in butter and then add the dry ingredients
❤️Roast for 45 minutes, until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160°F.
❤️Optional to Add Vegetables. If you like, about 20 minutes or so before you pull the chicken out of the oven, add onions, squash, potatoes, etc... to the roasting dish. Toss with olive oil and salt. Place on the lower rack of the oven to roast.
❤️Transfer the chicken to a cutting board and let rest for 10 minutes before serving.