Roasted Spatchcock Chicken

Pre-heat oven to 400 degrees

Open chicken and remove backbone and neck from the inside.  Set aside the back and neck for broth.

Rub chicken with olive oil, and rub.  For a simple rub, use  equal parts, sea salt, coarse ground pepper, and garlic power.

Place chicken breast side up on a roasting pan with rack.  Flatten the breastbone and position the legs and wings out for even cooking.

Insert chicken uncovered into oven.  Cook until the internal temp of breast  is 165 degrees Fahrenheit and the internal temperature at leg bone is 180 degrees Fahrenheit.

* To keep meat tender and moist, it’s important not to let the breast go over 170 degrees Fahrenheit.  Roasting time at 400 degrees is approximately 15 minutes per pound.  A 4.5-pound bird would be approximately 1 hour and seven minutes.  ** To avoid overcooking, cook to temperature instead of time. We recommend monitoring temperature at least 15 minutes prior to anticipated time.

Remove from oven, cover and rest for 15 minutes before serving. ** For a crispier skin, rest uncovered.