Week Night Roasted Chicken
A stunning dinner with only 3 ingredients and made in under hour! Roasting a chicken can take too long. By the time I get home from work at 630 roasting a chicken traditionally means that dinner wouldn’t be ready till almost 830. I decided to try this whole butterflied chicken I had seen people use on the grill because it cooks through quickly. I started doing some research and saw that you can broil a butterflied chicken in about 30 minutes! Sold.
This recipe contains chicken (whole), salt, black pepper
4 - 6 Servings
Prep time: < 5 min
Cook time: 40 min
- 4 lb. chicken, back bone removed
- 1/4 cup(s) salt
- 1 tbsp. pepper
- 1. Place a cooling rack inside a rimmed cookie sheet, turn your broiler on and mix salt and pepper together in a small bowl.
- 2. wash a dry your chicken inside and out. You want to make sure there is no moisture on your bird.
- 3. Starting with the inside of your chicken, generously season the bird.
- 4. Flip the bird and season the other side. You may need more salt and pepper. Make sure that you get all the nooks and crannies.
- 5. Place the chicken skin side up on the rack in the cookie sheet and place under the broiler.
- 6. After about 20 minutes, flip the chicken using a tongs. Be very careful! The chicken is heavy and everything will be very hot!
- 7. let the chicken broil for another 10-15 minutes. Check the internal temperature with thermometer. You want it to read 160°F for the chicken to be cooked all the way through. It is best to place the thermometer in a think area like between the leg and thigh.
- 8. If your chicken is not fully cooked, flip it again, and let it finish skin side up.
- 9. Let the chicken rest for at least 10 minutes. You do not want all the yummy juices to be wasted on your cutting board. I like to cut the chicken into 8 pieces: the legs, thighs, wings and breasts.