Spatchcocked (Butterflied) Roast Chicken Recipe

Name: Spatchcocked (Butterflied) Roast Chicken Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 1 large chicken, about 4 to 5 pounds (1.8 to 2.29kg); 2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided; Kosher salt and freshly ground black pepper; 1 teaspoon (5g) baking powder; 2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional); 1 medium onion, roughly chopped (about 1 cup); 1 medium carrot, peeled and roughly chopped (about 1/2 cup); 1 medium rib celery, roughly chopped (about 1/2 cup); 1 bay leaf; 1 cup (240ml) dry vermouth or sherry; 1 cup (240ml) water; 1 teaspoon (5ml) soy sauce; 3 tablespoons (45g) unsalted butter; 2 teaspoons (10ml) juice from 1 lemon

Prep 15m

Cook 50m

Total 1h 5m

This spatchcocked (butterflied) roast chicken recipe creates a juicy and flavorful bird with crispy skin. The chicken is seasoned, roasted to perfection, and served with a savory pan sauce made with onions, carrots, celery, and herbs. It's a simple and delicious dish that's sure to impress.