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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 5 |
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I found something very similar on America's Test Kitchen, and modified it to fit my taste. Best roast chicken ever, and comes apart very easily. Ingredients:
1 roasting chicken (about 5-6 lbs) |
2 tablespoons extra virgin olive oil |
pepper or salt |
garlic flakes or fresh garlic |
Directions:
1. Take chicken out of bag and take out giblits. Take kitchen shears {knife doesn't work well here} and cut along each side of backbone, removing it completely. Flip chicken over so you are looking at the inside of the chicken and make a slice around the middle of the two breasts. Press hard on the breast so you flatten the chicken a little bit.
2. Place flattened chicken, skin side up, on rack in roasting pan. Season with salt/pepper/garlic flakes to taste, and rub in about 2 tbsp of olive oil into skin.
3. Roast in oven about 1 hour at 350, when done pieces can be cut off or sliced off very easily.
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