Oven Roasted Spatchcock Chicken

Sometimes I end up trying a recipe out of necessity.  In this case, it's a rainy day and I am in the mood for White Chicken Chili.  I headed out to the grocery store for a rotisserie chicken, but could not bring myself to pay $7.99.  Luckily they had their whole chickens on sale so I could buy an uncooked whole bird for less than half the price of the cooked one.  I opted to roast my own and then make my own broth which would also go into the Chili.

I have never spatchcocked a chicken before but plan to try spatchcock and smoke my Thanksgiving turkey so I figured it's always good to practice.  I must admit, the result was the juiciest roasted chicken I have ever had.  Definitely going this route with my turkey next month!

Printable Recipe

Ingredients
1 Whole chicken
Kosher salt
Black Pepper
Olive Oil

Directions
Preheat oven to 425°F. Place the chicken on a cutting board breast side down with the drumsticks facing you. Using kitchen shears, cut on both side of the backbone to remove it. Turn chicken over and press down firmly to flatten.

Rub the chicken liberally with olive oil then sprinkle with salt and pepper. Place on a baking sheet or in a roasting pan and cook until it registers 165°F on an instant-read thermometer inserted in the thickest part of the thigh and the breast.  Allow to rest a few minutes before carving.