The Best Whole Roasted Chicken
Serves: | 10 Minute Prep Time | 40-50 Minutes to Cook
Perfectly cooked chicken is my husband’s love language, his deserted island food, and his ultimate comfort food. The man simply loves his chicken! After 24 years together, I’ve pretty much perfected perfectly roasted chicken – crispy on the outside and tender and juicy inside. This version, using a whole spatchcocked chicken, could not be easier to prep. A spatchcocked chicken is one where the backbone is removed and you can either ask the butcher to remove it or buy one that’s already spatchcocked (Whole Foods carries a Bell and Evans version that’s so convenient).
The chicken is delicious when seasoned with just salt, or salt and pepper, although I do sometimes use a good seasoning blend to mix things up. I also typically make two chickens – one for my tall man to dig in to, and the other to use in salads or tacos the next day.
Instructions:
- Pat the raw, spatchcocked chicken with paper towels and salt liberally. Place on a dish, uncovered, in the fridge – either overnight or at least for a few hours.
- Remove the chicken at least one hour and for a maximum of two hours before cooking. Preheat oven to 450 degrees and line a large sheet pan with parchment paper or foil.
- Place the chicken(s) on the sheet pan and cook at 450 for about 40 minutes, until the skin looks crispy. Remove and finish cooking at rest, until the internal temperature reaches 165 degrees.
- Serve and enjoy!
