Roasted Spatchcock Chicken Recipe
Tip: Spatchcocking a chicken allows it to cook more quickly and evenly, reducing the risk of drying out the chicken breasts while you wait for the chicken thighs—which cook more slowly—to get to temperature.
Position rack in centre of oven, then preheat to 375°F. Line a large roasting pan with parchment.
Pat chickens dry with paper towels. Place one chicken, breast-side down, on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from end to end and remove. Flip chicken breast-side up and open like a book. Press firmly on the breastbone with your palm to flatten. Repeat with other chicken.
Stir butter, salt and black pepper in a small bowl. Loosen skin of each chicken at neck-cavity end with a finger. Spread 1/2 tsp butter mixture under the skin, reaching in as far as possible. Gently push 2 or 3 basil leaves under skin on each side of breast, keeping leaves flat. Rub skin all over with remaining butter mixture.
Arrange chickens side by side on roasting pan. Slice heads of garlic in half horizontally. Place cut-side-down, between chickens.
Roast chickens until an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F, about 55 to 60 minutes.
Transfer chickens to a cutting board. Cover with foil to keep warm. Remove garlic from pan. Skim 1 tbsp fat from juices and transfer to a small saucepan. Skim and discard rest of fat, reserving juices.
Heat saucepan over medium and whisk in flour. Cook 1 to 2 min. Gradually whisk in pan juices and broth. Squeeze in roasted garlic cloves and mash into sauce. Gently boil, stirring often, until sauce is slightly reduced, 2 to 3 min.
Carve chicken and serve with gravy.
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Last updated: February 9th, 2021
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