spatchcocked roasted chicken

for Christmas eve this year, i made a spatchcocked roasted chicken with vegetables.  this is a term used by the butcher when the chicken is split down the back, backbone is removed and the chicken is flattened. i placed the chicken over a roasting rack on a sheet pan.  below the rack are vegetables which were seasoned.  i chose red potatoes, celery, white onion, and carrots.  i seasoned with salt, pepper, and parsley.

i used poultry seasoning on the chicken and baked at 425 degrees for 45 minutes, then reduced the temperature to 375 for 25 minutes.  i checked the chicken temperature at serving time with a thermometer and it was 165 degrees and delicious!  this was a moist 3 1/2 pound chicken and there seemed to be less waste then when roasting the whole chicken.

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