Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted spatchcocked chicken. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Roasted Spatchcocked Chicken is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Roasted Spatchcocked Chicken is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have roasted spatchcocked chicken using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Spatchcocked Chicken:

1. Make ready 1 whole chicken
2. Take 1 tbsp olive oil
3. Make ready 1/2 tsp salt
4. Prepare 1/2 tsp pepper
5. Make ready 1/4 tsp ground cumin
6. Get 1/2 tsp garlic powder
7. Make ready 1/2 tsp onion powder

Instructions to make Roasted Spatchcocked Chicken:

1. Preheat oven to 450°F.
2. In a small cup, mix spices in olive oil to form a paste.
3. Place a whole chicken, breast down, on a cookie sheet. With kitchen shears, cut starting at the tail end, about a half inch to the right of the backbone, working your way to the top of the bird. Repeat on the left of the backbone and discard backbone.
4. Turn the bird breast side up and spread the back of the bird to lay it as flat as it will let you. With your palms, push down on the breastplate with moderate force until you hear a crack. The bird should now lay flat on the cookie sheet.
5. Rub the spice mix from step one onto the chicken. You can cut 2" slits into the skin on the breast and thighs, carefully avoiding cutting into the meat, and rub the spices in under the skin.
6. Place meat thermometers into the thighs of the bird. Place the chicken on a cookie sheet in a 450°F oven. If you want to get a whole meal going all at once, throw some 1" diced potatoes, carrots, onions on the cookie sheet below the chicken.
7. Let the bird roast until the thermometers show it's ready or 180F, around 40 minutes for a 4 lb chicken. If you want the skin extra crispy, turn on the broiler for 1-2 minutes at the end. Watch it closely if you're going to broil it. The skin gets charred pretty quick if you're not careful!

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