Quick Flat Roast Chicken

5:36 PM
Flat Roast Chicken, cutting the cooking time in half bringing a crispy moist chicken. One of my favorite go-to meals that stretch our dollars and makes my meal planning a lot friendlier.

 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
Printable Recipe
  • 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 the 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 the breast registers 160 degrees and thigh registers between 165 and 170 degrees.

Transfer chicken to cutting board; let rest 10 minutes. Carve and serve. 

Cook's Note:  Dry herbs may be used, but use only 1 1/2 teaspoon.

Looking for more recipes? Use the search bar in the top right hand corner or click on My Recipe Box in the top menu.

More Similar Recipes!
Kay Little
Kay Little

This is a short biography of the post author and you can replace it with your own biography.


  1. Wow - this looks SUPER YUM.. ;)). Found ya on hop/linky party, officially following with smiles.. Great blog you have here & I can't wait to read more.. I'm Marilyn from http://theartsygirlconnection.blogspot.com/2011/09/its-officially-fall-crawl-day-1.html - hope you can stop in sometime.. :)) TY

  2. We just love a great roasted chicken. I really like your combination of seasons and it is a great method for roasting. Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

  3. Roasted chicken looks delicious, thanks for sharing with Hearth and soul blog hop.

  4. Instead to olive oil I add vinegar, brown mustard and of course garlic because its test is one of my favorite. Your sweet little foodie helper is adorable.
    sevgiliye hediye

  5. I make a chicken each week for my hubby's work lunches and I'm going to try this next week, looks good! Thanks!

  6. Great idea! I roast a chicken almost weekly myself. I will try this. Looks like at 425 and with the bird laying flat, you cut an hour out of the cooking time. I do mine at 350 for 1.5 hours. Good to know!


Post a Comment