Spatchcocked Chicken

There’s something timeless about a whole roasted chicken.

Here’s what you need:

• 4 lb whole chicken 🐓

• 1 tsp each: oregano, thyme, rosemary🌿

• 1 tsp granulated onion🧅

• 2 tsp granulated garlic🧄

• 2 tbsp olive oil

•Salt + pepper to taste

Directions:

👩🍳 Preheat oven to 400°F. Spatchcock the chicken by removing the backbone with kitchen shears and flattening it breast-side up.

Mix herbs, garlic, and onion with olive oil. Rub all over the chicken, season with salt and pepper, and roast for 45 minutes (or until the thickest part hits 160°F). Let it rest to reach 165°F, then carve and serve.

🔥 This method helps the chicken cook faster and more evenly, giving you golden, crisp skin and tender meat, every time.