I was a roasted chicken flunky. Seriously. When Bond and I were first married and my culinary interests were budding, I tried and tried…and tried to roast a chicken that was moist and tender with a crispy skin. After all, anytime I saw a serious chef talk about what they like to cook at home the answer was invariably “roast chicken.”
For some reason, no matter whose recipe I tried (Julia's, Marcella's...all the culinary dames), my chicken was tough, not tender, or dry, not juicy. Or, my skin wasn’t crisp. Overall, most of my early attempts were just plain depressing. It may have had to do with the quality of the chickens I purchased, but honestly, I’m not sure what the problem was.
Ever since I began using this method, in which the whole chicken is butterflied or “spatchcocked” and roasted on the convection setting in my Viking range, I’ve been roasting up the chicken of my dreams. Very juicy, ever-so-tender with a gorgeous crisp skin.
The procedure is quite simple and the only special tool needed is a strong pair of kitchen sheers. You just cut out the backbone, press down on the breast bone until it cracks and flattens and then season to your liking.
Using the convection setting ensures crisp, golden skin, but if you don’t have a convection oven you can simply increase the roasting temperatures by 25 degrees, so 425 degrees for the first 15 minutes and then 375 for the final baking time.
I’m giving you my most simple version here, in the hopes that you’ll focus on the butterflying of the chicken and the roasting method at first. This way you can taste just how great a home-roasted chicken can be. However, once you’re ready to branch out with a few variations, you can really change up the seasonings by sprinkling the chicken with Cajun seasoning, five-spice or curry powder or your favorite barbecue rub.
You can also add flavor by rubbing one of the following under the skin:
-Softened compound herb butter
-Prepared pesto (herb pesto or sundried tomato pesto)
-Harissa
-Tapenade
Butterflied chicken is also very easy to manage on the grill. Just preheat your grill according to your model’s directions and then place the chicken on the grill, breast-side down. Grill, covered, for 10-12 minutes. Turn chicken and grill breast-side up for 25-35 minutes. The chicken is done when an instant-read thermometer inserted in the thickest part of the thigh (not touching the bone) registers 175-180 degrees.
Step-by-Step Directions: How To Butterfly a Whole Chicken
Step One: Start with a rinsed and dried chicken placed breast-side down on a cutting board.
Step Two: Use your kitchen shears to cut out the back of the chicken.
Step Three: Turn the chicken over and push down on the breastbone with the palm of your hand until it cracks and is flattened.
Step Four: Secure the wings and place the chicken on a platter.
Butterflied Convection Roasted Chicken
1 whole chicken, approximately 4 pounds
1 large lemon, cut in half
2 tablespoons olive oil
Garlic salt
Black pepper
Preheat oven on Convection Bake to 400 degrees.
Remove packet of giblets in the cavity of the chicken and remove and discard any large pieces of fat around the opening of the cavity. Rinse the chicken inside and out and blot dry using paper towels.
Place the chicken on a cutting board, breast-side down, and cut the backbone of the chicken out using kitchen shears. Use for stock or discard. Turn chicken over and press down on the breast bone to flatten the chicken. Tuck the wings under so they don’t burn. Place the chicken breast-side down on a flat rack in a roasting pan. Squeeze half of the lemon over the chicken and drizzle with 1 tablespoon of the olive oil. Rub the lemon and oil in with your fingertips and then sprinkle with the garlic salt and black pepper. Turn the chicken over and repeat with the remaining lemon half, olive oil and seasonings. Cut the lemon halves in half and place under the chicken.
Roast the chicken for 15 minutes and then decrease the temperature to 350 degrees and roast for 50 minutes to one hour more, until the chicken is done. Let the chicken rest for 10 to 15 minutes before carving.
Makes 4 servings.
For some reason, no matter whose recipe I tried (Julia's, Marcella's...all the culinary dames), my chicken was tough, not tender, or dry, not juicy. Or, my skin wasn’t crisp. Overall, most of my early attempts were just plain depressing. It may have had to do with the quality of the chickens I purchased, but honestly, I’m not sure what the problem was.
Ever since I began using this method, in which the whole chicken is butterflied or “spatchcocked” and roasted on the convection setting in my Viking range, I’ve been roasting up the chicken of my dreams. Very juicy, ever-so-tender with a gorgeous crisp skin.
The procedure is quite simple and the only special tool needed is a strong pair of kitchen sheers. You just cut out the backbone, press down on the breast bone until it cracks and flattens and then season to your liking.
Using the convection setting ensures crisp, golden skin, but if you don’t have a convection oven you can simply increase the roasting temperatures by 25 degrees, so 425 degrees for the first 15 minutes and then 375 for the final baking time.
I’m giving you my most simple version here, in the hopes that you’ll focus on the butterflying of the chicken and the roasting method at first. This way you can taste just how great a home-roasted chicken can be. However, once you’re ready to branch out with a few variations, you can really change up the seasonings by sprinkling the chicken with Cajun seasoning, five-spice or curry powder or your favorite barbecue rub.
You can also add flavor by rubbing one of the following under the skin:
-Softened compound herb butter
-Prepared pesto (herb pesto or sundried tomato pesto)
-Harissa
-Tapenade
Butterflied chicken is also very easy to manage on the grill. Just preheat your grill according to your model’s directions and then place the chicken on the grill, breast-side down. Grill, covered, for 10-12 minutes. Turn chicken and grill breast-side up for 25-35 minutes. The chicken is done when an instant-read thermometer inserted in the thickest part of the thigh (not touching the bone) registers 175-180 degrees.
Step-by-Step Directions: How To Butterfly a Whole Chicken
Step One: Start with a rinsed and dried chicken placed breast-side down on a cutting board.
Step Two: Use your kitchen shears to cut out the back of the chicken.
Step Three: Turn the chicken over and push down on the breastbone with the palm of your hand until it cracks and is flattened.
Step Four: Secure the wings and place the chicken on a platter.
Butterflied Convection Roasted Chicken
1 whole chicken, approximately 4 pounds
1 large lemon, cut in half
2 tablespoons olive oil
Garlic salt
Black pepper
Preheat oven on Convection Bake to 400 degrees.
Remove packet of giblets in the cavity of the chicken and remove and discard any large pieces of fat around the opening of the cavity. Rinse the chicken inside and out and blot dry using paper towels.
Place the chicken on a cutting board, breast-side down, and cut the backbone of the chicken out using kitchen shears. Use for stock or discard. Turn chicken over and press down on the breast bone to flatten the chicken. Tuck the wings under so they don’t burn. Place the chicken breast-side down on a flat rack in a roasting pan. Squeeze half of the lemon over the chicken and drizzle with 1 tablespoon of the olive oil. Rub the lemon and oil in with your fingertips and then sprinkle with the garlic salt and black pepper. Turn the chicken over and repeat with the remaining lemon half, olive oil and seasonings. Cut the lemon halves in half and place under the chicken.
Roast the chicken for 15 minutes and then decrease the temperature to 350 degrees and roast for 50 minutes to one hour more, until the chicken is done. Let the chicken rest for 10 to 15 minutes before carving.
Makes 4 servings.
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