This spice-crusted chicken dish makes use of clarified butter to prevent burning while roasting at a high temperature. Spatchcocking the chicken ensures that it roasts quickly and evenly. Slideshow: Chicken Recipes 

Russ Crandall
November 2014

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Recipe Summary test

total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spatchcock the chicken by cutting out its backbone and laying it flat against its cavity, pressing down firmly on the breastbone to flatten. Pat dry with paper towels.

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  • Rub the melted butter all over the chicken. Mix together the spices and rub them all over both sides of the chicken. Place the chicken on a baking sheet lined with a wire rack and allow to come to room temperature, about 30 minutes. Preheat oven to 450°.

  • Roast the chicken until a quick-read thermometer reads 165° for both breasts and thighs, about 45 minutes. Let rest for 10 minutes, then carve and serve.

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