Seven-Spice Roasted Chicken

1. 1

   Spatchcock the chicken by cutting out its backbone and laying it flat against its cavity, pressing down firmly on the breastbone to flatten.

2. 2

   Pat dry with paper towels.

3. 3

   Rub the melted butter all over the chicken.

4. 4

   Mix together the spices and rub them all over both sides of the chicken.

5. 5

   Place the chicken on a baking sheet lined with a wire rack and allow to come to room temperature, about 30 minutes.

6. 6

   Preheat oven to 450.

7. 7

   Roast the chicken until a quick-read thermometer reads 165 for both breasts and thighs, about 45 minutes.

8. 8

   Let rest for 10 minutes, then carve and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.