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Butterflied Roast Chicken




Source of Recipe


Atkins web page


Recipe Introduction


Nothing beats a good home-cooked roast chicken-especially one that cooks in
only 45 minutes! The trick is to butterfly the chicken open (directions
below), lay it directly into a roasting pan, and put it into a very hot
oven. The result is a chicken with beautiful crispy skin and juicy tender
meat. This one is simply seasoned with salt, garlic, and fresh rosemary, but
any of your favorite herbs will work.



List of Ingredients




1 roasting chicken (about 4 pounds)
1 tablespoon olive oil
3/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon finely minced fresh rosemary
Freshly ground black pepper


Recipe



1. Set the cooking rack in the middle of the oven. Heat oven to 450°F. Coat
the bottom of a large roasting pan with cooking spray.

2. Remove the giblets from the chicken and rinse the cavity. Pat dry. With
poultry shears or a sharp knife, cut down the center of the chicken's
backbone (not the breast side). Open the chicken and flatten by pressing
down on the breast. Cut away all of the backbone by making a vertical cut ½
inch on each side of the backbone. Rub the chicken with the oil and dust
with the seasoned salt. Sprinkle on the garlic powder and rosemary. Grind
fresh pepper over the chicken to taste.

3. Place the chicken in a roasting pan, breast side up. Roast for 30
minutes. Cover the breast skin if necessary with foil. Cook for an
additional 10 to 15 minutes, or until the juices run clear when pierced and
the thigh meat registers 175° to 180°F on a meat thermometer.