Flat Roasted Chicken

Do you love whole roasted chickens as much as I do?

They are inexpensive, delicious and just about anyone can cook one and make it taste amazing. 

The trick is, like any meat, don't over cook it.  So use a meat thermometer, because you don't want you chicken to crumble like sawdust.

When I saw this recipe in The Smitten Kitchen cookbook, I couldn't pass it up.  

I've done many-a-roasted chickens, but never a flat roasted chicken, so I was intrigued. 

Essentially you just cut out the back bone and lay the chicken flat.

I'm not entirely sure why its done this way, but it looks pretty and it tastes amazing, so I will not question the experts. 

There are tons of great variations on this very simple recipe, so get creative, try them out.

Sometimes experiments in the kitchen turn out to be the best tasting meals. 

ENJOY!

Flat Roasted Chicken

One 3-3 1/2 lb chicken

salt

pepper

1 1/2 lbs tiny yellow potatoes, peeled (i left the skins on)

2 T melted butter or olive oil for potatoes

1 lemon to finish

1 T minced fresh thyme leaves to finish

Preheat your oven to 450.  Using a pair of sharp kitchen shears, remove the backbone of the chicken.   

Season the cavity generously with salt and pepper.  Lay the chicken, breast side up in a roasting pan and gently pat dry with a paper towel.  Generously season the top of the bird with more salt and pepper. Nestle the potatoes around the chicken and drizzle them with butter or olive oil.  Sprinkle the potatoes with salt and pepper as well.

Roast the chicken for 30-45 min, or until thermometer inserted into the thigh registers 165.  Toss potatoes after about 20 min so that they cook evenly.  When chicken is done, transfer potatoes to a large serving platter.  Remove legs, thighs, wings, and breasts from the chicken and arrange them with potatoes.  Squeeze juice of entire lemon over dish then sprinkle with thyme. 

(I didn't get my bird quite flat enough to be as pretty as the picture...I'll work on it)

Logan Rating: ***