1tablespoonkosher saltif using table salt, use half the amount
¼teaspoon ground pepper
1tablespoonbutter
For the vegetables
1 ½poundsbaby potatoes, washed and scrubbed
2carrots, peeled and cut into 1 inch pieces
1red onion, peeled and cut into 1 inch thick slices
1bulbgarlic, peeled and smashed
1tablesoonolive oil
kosher salt, to taste
ground pepper, to taste
Instructions
To spatchcock the chicken, locate the backbone. Using kitchen scissors, cut the right side of the backbone from the tail to neck, following about an inch or so from the center of the back. Repeat on the left side.
Remove the backbone.
Turn the chicken over, with the skin side facing up. Use the heel of your hands, apply pressure on the upper middle of the breast bone to break it on each side. You may hear a small crack.
Thoroughly pat the chicken dry on both sides with paper towels.
In a small bowl, combine the thyme, rosemary, pepper and kosher salt.
Pat the seasoning mixture to both sides of the chicken.
Spread the chicken out flat, skin side up on the roasting pan. Cut the wing tip off or tuck it behind the chicken. This prevents the wing from drying out and burning when roasting.
Place the chicken in the fridge, uncovered overnight or up to 2 days.
When ready to cook, preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix the olive oil, salt, pepper, smashed garlic, onion, carrots and potatoes together.
Spread the seasoned vegetables on to the sheet pan with the chicken.
Place the chicken on the middle rack of the oven uncovered and roast for 45 minutes. After 45 minutes, check the temperature for doneness. Insert a meat thermometer in the thickest part of the breast, it's done when it reaches 165 degrees F in the breast, and 175 F in the thighs. Roast for 15 -20 more minutes as needed until it reaches 165 F in the breast.
To brown the chicken and crisp up the skin, add 1 tablespoon of butter onto the skin and spread it evenly. Put it under the broiler for about 10 to 15 minutes or until it reaches a golden brown color to liking.
Let the chicken rest for 10 minutes. Cut and serve.
Notes
*Provided nutritional facts is only an estimate. Accuracy for nutritional information on any recipes on this site is not guaranteed.
Cooking time varies depending on the weight of the chicken.
Dry brining the chicken will help achieve flavorful and moist chicken meat
Spatchcocking the chicken will help it cook more evenly, ensuring the breast and thigh meat reaches a safe minimum temperature at the same time.
By laying the chicken flat, you can roast the chicken much quicker!