Spatchcock Chicken roasts in half the time of a whole trussed chicken, and also cooks more evenly. It's a perfect weeknight dinner staple!
1/4tspfreshly ground black pepper
1tbspchopped fresh rosemary
1tbsp chopped fresh sage
2tbspchopped fresh parsley
1tbspavocado oil(or other high heat oil)
Preheat the oven to 425F.
Use kitchen shears to cut along both sides of the backbone, and discard or save it for chicken stock or bone broth.
Flip the chicken over and press down firmly between the two breasts, flattening the chicken.
Pat the chicken skin all over with a paper towel, soaking up as much moisture as possible.
Season the whole chicken with salt, pepper, and the herbs, then rub the oil evenly all over the chicken.
Place the chicken on a sheet pan (the bigger the better, so any chicken juices that splatter don't burn on the floor of the oven), and roast for about 40-45 minutes, until the breast registers at 160F.
Let the chicken rest for 10 minutes after roasting, so the juices can redistribute. The chicken will also continue cooking slightly, to about 165F. Enjoy!
Any 4 to 5 lb chicken will work, but the cook time will vary slightly. It's best to use a thermometer to check for doneness.The nutritional information assumes that you will eat all of the skin.