With perfectly crispy skin and juicy meat, this oven-roasted spatchcock chicken is the most foolproof method for roasting an entire chicken FAST. Watch the video belowto see how I make this in my kitchen.
Preheat the oven to 220C/450F. Lightly grease a baking sheet.
In a small bowl, whisk together all the ingredients except for the chicken.
Using kitchen shears or a sharp knife, spatchcock the chicken. Cut one side of the spine through the ribs and then repeat on the other side of the spine.
Flip the chicken over and flatten it out, pressing down on the chicken breasts. Pat dry any moisture with a paper towel.
Rub the spice mixture all over the chicken and press the spices inside the skin.
Transfer the chicken onto the greased baking sheet and roast for 40 minutres.
Let the chicken rest on a chopping board for 15 minutes before slicing and serving.
Video
Notes
TO STORE. Refrigerate the chicken leftovers in an airtight container for 3-5 days. TO FREEZE. Slice your chicken as desired, place it in a freezer-safe bag, remove as much air as possible, and freeze for up to three months.TO REHEAT. Warm the chicken in the oven for 10-15 minutes until warmed through. You can also use a microwave.