Sunday Roasted Chicken

Step 1: Spatchcock the chicken

  • Chicken components

    • chicken
      1 whole

Preheat your oven to 475°F/246°C.

To begin, remove the chicken's backbone using kitchen shears. Cut along both sides of it, starting from the bottom cavity and moving towards the neck. If you prefer, you can also use a sharp chef's knife for this step.

Next, place the chicken breast-side up on the cutting board. Position both hands on the breast as if you're about to perform CPR. Then, press down swiftly until you hear a crack, which will allow the chicken to lie flat.

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