This easy Herb Roasted Chicken is spatchcocked for more even cooking. The meat is juicy, the skin is crispy, and the herb and citrus filled marinade lends a ton of flavor.
- Start off by spatchcocking the chicken, pressing the breast bone down (cutting out the backbone & making it flat so that it roasts evenly, shown in the video above) & cleaning off all of the extra fat and organs that might still be inside the chicken.
- Mix the sofrito, salt, olive oil and some ground black pepper in a bowl. Rub this entire mixture under the skin of the chicken, being careful no to get any on top of the skin. Flip the chicken over and rub some of the mixture on the flesh side.
- Flip the chicken back over and pat the skin dry with paper towels, then season the skin with just salt and pepper. Other spices will burn in the oven on high heat.
- Place the chicken on a bakers rack on a baking sheet & let it marinate in the refrigerator for an hour minimum, and up to overnight.
- After marinating, remove the chicken from the refrigerator and let it sit at room temperature for an hour. This helps with more even and quicker cooking.
- Preheat oven to 400F degrees.
- Blot excess moisture from the skin of the chicken with a paper towel and drizzle a little olive oil on top for browning. Put the chicken in the oven for and hour and fifteen minutes, or until the thickest part of the breast reads 165F degrees.
- Remove the chicken from the oven and wait at least 10 minutes before carving. Enjoy!
- Category: Poultry
- Method: Roasting