Ingredients:
- 1 large chicken, about 4 to 5 pounds
- 1 tablespoon light olive oil or canola oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon baking powder (optional)
- 2 teaspoons chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
Instructions:
- Place oven rack in middle position and preheat oven to 500°F.
- Remove spine from chicken with sharp kitchen shears, cutting down each side.
- Cut spine into 5 to 6 one-inch-long pieces to use for gravy or sauce. Set spine aside.
- Flatten chicken by placing skin side up on a cutting board and firmly pressing on breastbone.
- Place chicken on a wire rack set in a foil-lined rimmed baking sheet with legs turned in.
- Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
- Drizzle chicken with 1 tablespoon oil.
- Combine 1 tablespoon kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl.
(I also added in 1/2 teaspoon of onion powder, garlic powder and paprika) - Sprinkle all over chicken. Sprinkle chicken with herbs, if using. Rub chicken to distribute seasoning evenly all over skin.
- Place the pan in the oven with the leg tips pointing to the back.
(I added about 1/2 to 1 cup of water to the pan so the drippings won't smoke) - Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes, reducing heat to 450°F (232°C) if chicken starts to darken too quickly.
- After reaching temperature, remove chicken from oven, tent loosely with foil, and allow to rest 5 minutes before carving.
Carole's Notes:
We liked this! I will do it this way again!Recipe lightly adapted from http://www.seriouseats.com/recipes/2010/05/butterflied-roasted-chicken-with-quick-jus-recipe.html
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