Spatchcock Chicken

🛒 Ingredients

• Whole Chicken 1800 g · 2970 kcal
• Olive Oil 40 g · 360 kcal
• Garlic Powder 8 g · 27 kcal
• Onion Powder 8 g · 26 kcal
• Dried Thyme 3 g · 8 kcal
• Dried Rosemary 3 g · 8 kcal
• Black Pepper 2 g · 5 kcal

👨‍🍳 Instructions

1. Place the whole chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone to remove it completely.
2. Flip the chicken over, open it like a book, and press down firmly on the breastbone until it flattens with a satisfying crack. Tuck the wing tips under the breast.
3. Pat the chicken dry with paper towels. In a small bowl, combine olive oil, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper to make a rub.
4. Rub the seasoning mixture all over the chicken, ensuring it gets under the skin, especially on the breast and thighs.
5. Preheat your oven to 220°C (425°F). Place the seasoned chicken on a wire rack set over a baking sheet, breast-side up.
6. Roast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C (165°F).
7. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist result.