How better to capture the element of fire than with a roasted chicken? Marinated with a sweet and spicy rub, infusing it with warmth before it’s cooked in a hot oven, this chicken is as easy to make as it is savory and aromatic.
How to spatchcock a chicken
A spatchcocked chicken is one that’s had its backbone removed and is pressed flat for even cooking and a shorter roast time. Confessions first: I always ask my butcher to do it for me, but it is easy to do at home. Simply lay the chicken on a clean surface, breast side down. Use a set of kitchen shears to cut along either side of the backbone and remove. Flip the chicken over, spread out the back, and press your hands onto the breast to break the breastbone and flatten the chicken. Don’t forget to keep the backbone to boil up for stock.
Advertisement
This recipe originally appeared on alive.com as “Aromatic Sweet and Spicy Spatchcocked Chicken.”
- Preheat oven to 425 F.
- Prepare rub by mixing spices and sugar together in small bowl.
- Coat both sides of chicken with olive oil and spice mixture.
- Lightly grease roasting tin or baking tray surface and place chicken back side down. Roast for 50 to 60 minutes or until internal temperature reaches 165 F. Remove from oven, tent with a bowl, and allow to rest for 20 to 30 minutes before serving.
