Who says roasting a chicken is hard?! 🤷🏽♀️🐔
I got this spatchcock chicken from @wholefoods. For a spatchcock chicken you remove the spine so that the bird lays flat. The chicken cooks faster and more evenly this way. And it looks pretty cool 😎
Rub the chicken in diced garlic, paprika, cumin, oregano, salt & pepper, @thespicesuite adobo lime seasoning. Optional: put it in the fridge overnight so the skin dries out and can get crispy in the oven, and so the spices really get into the skin.
Pre-heat the oven to 400 degrees 🔥 and pop the chicken in for about 20 minutes. After 20 minutes, baste the chicken with the pan juices. My chicken didn’t have a lot of juices so I added a bit of chicken broth. Put the chicken back in for another 20 minutes, then remove and baste again. At this point I added in some chopped veggies (green peppers, eggplant 🍆 and cauliflower) that I seasoned with salt, pepper and a little olive oil. The whole roasting process should take about 50 minutes ⏰. Stick a meat thermometer into the thigh and make sure it reads at least 165 degrees. Not too much over that or you’ll have a dry bird 👎🏽. My chicken was done before my veggies so I removed it from the pan and continued to cook the veggies for a bit. It came out beautifully! 💫
Now let me see your roast chickens! 🐔🐔🐔