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Roasted Spatchcock Chicken

Ingredients

  • 1 4-5 lbs Whole Fryer chicken
  • 5 Tablespoons butter (softened)
  • 1 Tablespoon Granulated garlic and onion (each)
  • 2 Tablespoons thyme and rosemary (each)
  • 1 Tablespoon fresh parsley (chopped)
  • 1 Tablespoon Paprika
  • 1 Small onion (sliced); optional
  • Salt and pepper to taste

Instructions

  1. Clean the chicken and pat dry
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and place a wire rack over it then set aside.
  3. Place the chicken breast side down, use a kitchen shears/scissor and cut the backbone off.

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  4. Then turn upside down (the breast side facing you) then use the hill of your hand to press the sternum bone this helps to flatten the rib cage and chicken breasts.

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  5. Combine all the ingredients and mix.
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  6. Generously rub the seasonings and herbs on and inside the chicken on both sides, gently lift the skin up and rub the seasonings under the skin.
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  7. If you’re using onion place the sliced onion on the wire rack then place the seasoned chicken (skin side up) over it.
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  8. Roast in the preheated oven until golden brown about 35 minutes or the thickest part register 165-170 degrees F in the thermometer or until runs clear. The time may differ so have that at the back of your mind. After 30 minutes start to check the chicken.

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  9. When it is done, allow the chicken to rest for 10 minutes before carving. Serve and enjoy.

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