Roasting a whole chicken isn't as easy as it looks. Oftentimes, the breasts dry out before the thighs are fully cooked. Spatchcocking flattens the chicken so it cooks evenly throughout.
Using a sharp knife remove the wishbone and any excess fat from both the cavity and the neck, as shown in the video. Stand the chicken on its tail end and cut down both sides of the backbone and remove it. To finish, place the chicken, breast side up, and firmly press down until the breast bone cracks and the chicken flattens. Then preheat the oven to 425°F/218°C.
Place the chicken on the foil lined baking sheet set with a roasting rack so that it is as flat as possible. Allow the chicken to air dry while making the glaze.
Whisk together until well incorporated.
Using a paper towel, thoroughly dry the chicken inside and out.
Generously season the chicken with kosher salt and black pepper.
Using a pastry brush, coat the chicken in an even layer of glaze. Reserve some of the glaze for basting the chicken while it cooks.
Roast the chicken for 45 minutes, brushing the chicken with the glaze every 10-15 minutes.
Before removing the chicken, make sure that a meat thermometer inserted into the thickest part of the breast reads 150°F/65°C.
Transfer the roasted chicken on the sheet tray, to a heat proof surface and rest for 10 minutes.
Garnish with the reserved glaze. Serve this beautiful bird our Sauteed Snap Peas
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