ROASTED CHICKEN
A Butter Pat Test Kitchen Recipe.
Serves 2-3
INGREDIENTS
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3-5lb Chicken
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Kosher Salt
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1 tsp Olive Oil
METHOD
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Preheat oven to 375ºF
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Prepare the bird by removing it from any packaging, drying thoroughly and allow to sit in a pan, uncovered in your fridge for up to 24hrs. Minimum 4hrs.
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Once rested and dried, with a pair of kitchen shears or sharp scissors, remove the backbone of the bird. This is known as "spatchcock." This will allow your bird to cook more evenly and have a crispier exterior.
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Place the bird breast side up and apply the olive oil on the entire bird. Sprinkle with a bit of kosher salt.
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Place skillet in the middle rack of your oven uncovered for at least 1.5hrs. The internal temperature of your chicken should read 160-165ºF.
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Remove skillet from oven and allow to cool for at least 15min. Carve and plate up or pull apart -- it's time to eat! Serve with hot Dinner Rolls and Roasted Veggies.
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