How to Cook a Butterflied Chicken
Spatchcocked and roasted flat — crisp skin all around, even cooking, an hour from oven to table.
0m 44s
Butterflying a chicken lets it cook flat on a sheet pan, which means crisp skin everywhere and meat that finishes evenly.
Directions
- Rub the skin with oil and season generously with salt and pepper.
- Flatten the chicken breast-side up on a sheet pan.
- Roast at 375°F for 60-75 minutes, until the internal temperature reaches 165°F and the juices run clear.
- Baste with the pan juices and let rest.
- Carve and serve.
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