Has anyone ever spatchcocked a chicken for roasting in the oven? I know people frequently do this for cooking on a grill, but on Sunday I did it this way in the oven. It makes the best roasted chicken ever!
For those that haven't tried it, you cut out the backbone with sharp shears. Then on the inside, use a heavy knife to crack the breastbone along its length. Now turn the chicken skin side up, and flatten it out. Tuck the wings, put it on a rack, and brush with butter & your favorite seasonings.
When you roast it this way, there are a couple advantages. Since the dark meat is spread out on the sides, rather than underneath the bird, it cooks faster. And since the breast meat is in the center, rather than on top, it cooks a little slower. This allows the thighs to cook through before the breast overcooks. You can attain the desired 10 degree difference between the white & the dark meat. It's perfectly juicy everywhere!
Another great advantage is that all of the skin is on top. All of the skin gets beautifully brown & crispy. There is no flabby pale skin left on the bottom side of the bird.
Unfortunately, I only took a pic of it before putting it in the oven. When it came out, I forgot to get the money shot. Next time.
Does anyone else do this? Or do you save it for the outdoor grill?
Spatchcocked chicken
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