Roasting a whole chicken is very easy to prepare. But for a speedy way to roast a whole chicken, I cut the backbone out and lay the whole chicken flat.
Not only does this allow it to cook faster, it also allows the meat to stay moist, with each piece cooking evenly, and the skin will get 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.
Quick Flat Roasted Chicken is one of my favorite go-to-meals that stretches our dollars and makes my meal planning a lot friendlier.
Add this recipe to your repertoire, and you too can have roasted chicken in no time flat! (giggles)
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 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 over top of the chicken. Sprinkle herbs over top of the chicken. Roast for 55-60 minutes or until instant-read thermometer inserted in breast registers 160 degrees and in thigh registers between 165 and 170 degrees. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.
Note: You may use dry herbs, but use only 1 1/2 teaspoon.
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