I’ve done a bunch of variations of roast chicken over the years. This version I’ve found to be my favorite. Spatchcocking makes the bird cook faster, crisp up more, and break down easier when it’s done. And it’s kind of fun to do, once you get the hang of it.
- 3 ½ to 4-pound chicken
- 4 tablespoons butter
- Kosher salt
- Fresh ground black pepper
- 2 cups of water
Preheat oven to 475 degrees.
On a cutting board, add chicken breast side down. With a knife, cut out the backbone of the chicken. (I just cook the backbone with the rest of the chicken.) Next, flip chicken over, breast side up. Press firmly on breastbone to flatten. Salt and pepper the underside of the chicken.
Next, take the chicken and place breast side down on a wire rack on top of a pan. Dry it well with a paper towel (this aids in getting it to crisp up). Season with salt and pepper, all over.
Roast for 40 to 50 minutes. Check with a meat thermometer to make sure internal temperature is at least 150 degrees. Let rest 10 minutes, before slicing.
While chicken is resting, make the gravy.
In a large skillet, add 2 tablespoons of fat from pan drippings. Scrape solid, browned bits from the original cooking pan and add them to the skillet.
Heat fat over medium-high heat. Bring to a simmer and cook until any solid bits in the drippings are well-browned. Add flour and whisk until lightly golden, 30 seconds to 1 minute. Slowly pour in the water, whisking out any lumps as they form.
Whisk continuously until thickened, 5 to 8 minutes. Add butter. Add salt and pepper to taste.