Roasted Chicken

Ainekset

1 whole 4-4.5 pound roasting chicken, backbone removed

2 tablespoons kosher salt

1 tablespoon ground black pepper

2 tablespoons olive oil

1 whole head garlic

1 lemon, sliced

Ohjeet

• on a meat safe cutting surface, with kitchen shears or a really sharp knife, carefully remove backbone from whole chicken (there are plenty of videos on YouTube to show you how to do this!)

• once chicken is spatchcocked, transfer to sheet tray lined with a cooling rack and place chicken on that. season with 2 tablespoons salt and place in the refrigerator on the bottom shelf (away from other products) uncovered for as little at 8 hours and at max 18 hours

• preheat oven to 425 degrees Fahrenheit

• take chicken out of the refrigerator and season with 1 tablespoon cracked black pepper and rub with 2 tablespoons of olive oil until bird is evenly covered with oil and seasoned

• slice lemon into thick rings and line underneath the chicken on the cooling rack, also cutting the very top of the garlic head and drizzling olive oil over that to allow to roast with the chicken

• roast chicken in oven for 45 minutes-1 hour, or until a meat thermometer reads 165 degrees in-between the leg and the thigh

• allow chicken to rest for 15 minutes before carving

• serve on a plate or platter with a myriad of sauces, sides, salads, vegetables, herbs, lemons, or whatever your heart desires

Muistiinpanot

Substack