Roasting a whole chicken is a great skill to learn and it’s not as hard as it might seem. I’m a huge fan of the “flattened” chicken method, or spatchcock method. The first thing I do when I’m going to roast a chicken is to mix up my seasoning. Equal parts garlic powder, salt, and pepper will get you far. I also like to add in some smoked paprika. Think of that as the secret ingredient, if you have it. The preparation of the kitchen is important, and starts with deep cleaning your sink. Get it so clean that you could eat out of it, and plop your raw chicken down in the sink. Then, take some sharp kitchen shears and Cut from the tail of the chicken, all the way up to the neck, as pictured.

After you cut your chicken, open it up and clean out what used to be the cavity. Place the chicken into a 10-inch cast iron skillet and flatten it out, tucking the wings under the chicken so they don’t burn.

Now you use all of the seasoning to rub the chicken down, front and back. No fat is needed.

Clean up everything now while the oven preheats to 425. Turn on your hot water and wash your hands really well. Throw away all your chicken packaging. Spray down your countertops and sink with your cleaner of choice. Wash those surfaces well, clean the kitchen shears and put them in the dishwasher, and then wash your hands with soap again. By now the oven should be nice and hot, so pop your chicken in for 45-55 minutes, or when it’s about 160 degrees internally. I usually do 50 minutes and call it a day. Let the chicken rest for 20 minutes before cutting into it, and enjoy! You can save the bones for a beautiful chicken stock.

Ingredients

1 whole chicken

1 tsp salt

1 tsp pepper

1 tsp garlic powder

2 tsp smoked paprika

Directions

Pre-heat your oven to 425. Spatchcock your chicken as detailed above and place it in a 10-inch skillet. Bake for 45-55 minutes. Let rest for 20 minutes before carving.