Roast a whole chicken in 30 mins
One of my favorite cooking hacks is to roast a spatchcocked (butterfly) chicken. You can get an entire chicken AND veggies roasted in under 30 minutes. I don’t bother learning how to butterfly it myself because I get the butcher to do it at the store, which cuts down the prep. Instead of just sharing the recipe, i’m sharing a TIMELINE recipe. Not sure if you’ve seen in done that way, but I find myself always re-writing them with a timeline so I hope this is helpful to you.
1 spatchcocked/butterflied chicken (your butcher will do this free!)
optional: roast-ready veggies (Save prep time and chop these up the night before)
00:00 - Heat oven to 450F
00:05- Bring spatchcocked chicken to the counter
00:05 - Chop up veggies to 1” dice (I cut my potatoes slightly larger than my carrots)
00:15 - While it’s heating up, season the chicken generously with salt, pepper and whatever seasonings you like
00:20 - Put the chicken skin side down on the skillet and let it sear till it’s a nice deep crusty brown. DO NOT TOUCH.
00:25 - Remove the chicken onto a plate temporarily, and line the entire skillet with your veggies. The veggies will soak up all the yummy chicken goodness and also acts as a “rack” for the chicken. If you don’t like fatty-yummy veggies, skip this step and put your chicken on a rack instead.
00:30 - Return the chicken ontop of the veggies and insert into the oven
01:00 - Check chicken doneness by inserting thermopen. It should be about 165F. Remove from oven.
*You can slice and serve chicken immediately or let it tent on a plate for 5 minutes.
You can butterfly the chicken yourself but I never do something that an expert can do for me free of charge :)
Our recommended skillets are: Lodge 12” pre-seasoned cast iron skillet ($30+) and Mauviel Made In France M'steel Black Steel Frying Pan 12.5” ($89). Over time, they both have become naturally non-stick!
If you already have a Lodge skillet, make sure you also have a skillet holder.
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