Roasting a whole chicken is very easy to prepare. But for a speedy way to roast a whole chicken, I like to cut the backbone into and lay the whole chicken flat.
Not only does this allow it to cook faster, but it also allows the meat to stay moist, with each piece cooking evenly, and the skin getting that wonderful crispy texture.
Using this technique will permit you to cook it in an hour or less depending on the size of your chicken.
If we are not going to eat the whole chicken, I cut the chicken into four equal parts and serving two for my husband and I and then debone the other two and bag the meat in freezer bags for recipes that call for diced chicken.
I hope you will try roasting your chicken this way and see how easy and quick you can have a weeknight meal.
Quick Flat Roasted Chicken
- 1 whole 3-4 lbs. chicken, giblets removed and chicken rinsed
- 1/2 cup butter, softened
- 1 1/2 teaspoons salt
- 1 teaspoon coarse black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh thyme, minced
Preheat oven to 425 degrees. Using a sharp knife or kitchen scissors, cut the backbone along each side of the chicken. Open up chicken and rinse again. Lay on cutting board and press the breast down ensuring the chicken to lay flat. Pat dry with a paper towel; salt and pepper whole chicken. Lay skin side up in a large roasting pan or iron skillet; Rub whole chicken with softened butter. Sprinkle salt, pepper, garlic powder, and coriander on top of the chicken. Sprinkle herbs on top of the chicken. Roast for 55-60 minutes or until an instant-read thermometer inserted in breast registers 160 degrees and thigh registers between 165 and 170 degrees. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.
Cook's Note: Dry herbs may be used, but use only 1 1/2 teaspoon.
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