Butterflied Roasted Chicken



I love to butterfly my chicken as I think it cooks better. This recipe was delicious and a great way to get some drippings for my Thanksgiving gravy.


1 brined whole chicken (Trader Joe’s has some great ones)

Olive oil

Herbs – sage, rosemary, garlic

Italian herb blend


Preheat the oven to convection roast at 475.

Rinse the chicken inside and out. Pat dry.

Spatchcock the chicken by cutting out the back bone and flattening it. There’s a great video on youtube (https://www.youtube.com/watch?v=Ppa1bxB89vg)

Drizzle some olive oil on the chicken and rub it all over the chicken.

Season with the Italian spices and herbs.

Place it on a rack on top of a baking dish.

Bake in the oven until cooked through. If the chicken is browning too quickly, reduce the heat. Cook until a thermometer inserted into the breast registers 150.

Take it out, cover it with foil and let it sit for 5 minutes before carving.


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