Here’s the truth: unless you’re hosting two dozen people, you really don’t need a turkey. Turkeys are huge. So let’s take the easy route and learn how to make a classic at the same time! Beautifully roasted chicken is still an impressive centerpiece for your table that won’t leave you with leftovers for weeks.
To get that perfect roast, we’re going to spatchcock the chicken. Spatchcocking is not nearly as intimidating/bizarre/freaky as it sounds: it just means we’re going to remove the backbone so the entire bird can be roasted flat. The white-meat breasts tend to dry out before the dark-meat legs are fully cooked, but flattening the bird lets everything cook to just the right level at the same time. As a bonus the whole bird cooks faster and the skin gets extra-crispy!
Serious Eats has a great video of how to spatchcock a chicken for roasting:
Click on the video to pause/play.
See that super-crispy skin? It’s covering the juiciest, most delicious meat. If only chickens had more drumsticks…
This method is honestly so simple but comes out beautifully every time. Good kitchen shears and a meat thermometer will make your life easier, and I recommend them anyway because they’re so helpful to have around.
All the recipes this week are written for an eight-person party. A good rule of thumb for whole chickens is a pound per person, but paired with so many good sides you’ll need less than if the chicken was the entire meal – plus you’ve gotta save room for pie!
Friendsgiving Recipes
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 |
 |
 |
Garlic Parmesan Mashed Potatoes |
Maple Balsamic Roasted Veggies |
Bourbon Pumpkin Pie |
Friendsgiving Party Guide |
Perfectly Roasted Chicken
Ingredients
- 5-7 lb. whole chicken
- 2 T. olive oil
- 1 T. fresh rosemary minced
- 1 T. fresh thyme minced
- 1 t. baking powder
- 1 T. kosher salt
- 1/2 T. black pepper
Instructions
- Preheat oven to 500°.
- Turn the chicken spine-up and use kitchen shears to cut down both sides of the spine. Remove the spine and save for broth.
- Flip the chicken oven and use both hands to firmly press down on the breastbone until the wishbone cracks and the chicken lays flat.
- Set the chicken skin-up on a wire baking rack set over a foil-lined rimmed baking sheet. Tuck the wing tips under the breasts to prevent burning.
- Brush with 1 T. olive oil to completely coat the chicken skin.
- Mix together remaining 1 T. olive oil, parsley, rosemary, baking powder, salt, and pepper. Rub seasonings evenly over the chicken.
- Roast at 500° for about 45 minutes. The thickest part of the breast near the bone should reach 150°F and the joint between the thighs and body should reach 175°F.
Notes
Print Recipe
Friendsgiving Recipes
|
|
|
|
Garlic Parmesan Mashed Potatoes |
Maple Balsamic Roasted Veggies |
Bourbon Pumpkin Pie |
Friendsgiving Party Guide |
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