Herb-Roasted Spatchcock Chicken

1. 1

   Preheat the oven to 400.

2. 2

   Using poultry shears, cut along each side of the chicken backbone and remove it.

3. 3

   Turn the chicken breast side up and press on the breastbone to flatten the chicken.

4. 4

   Rub the chicken all over with the olive oil, oregano, thyme and rosemary.

5. 5

   Generously season with salt and pepper.

6. 6

   Transfer the chicken to a large rimmed baking sheet, skin side up, and tuck the garlic underneath it.

7. 7

   Roast for 45 minutes, until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160.

8. 8

   Transfer the chicken to a cutting board and let rest for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.