Butterflied Roast Chicken

Cooking a whole chicken in less time and with delicious results.

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Ingredients

1Using Poultry shears cut out the chickens backbone. Then flatten the chicken and season both sides with salt, pepper and olive oil.
2Preheat oven to 350F. Cook chicken in a baking pan to catch dripping, with the skin side of the chicken down for about 30 minutes.
3Remove the chicken from the oven and turn the temperature up to 425F. Flip the chicken over so the skin side is up. When the oven is up to temperature return the chicken and cook 20 minutes or until internal temperature reads at least 160F in the thickest parts.
4Rest the chicken for 10 minutes after taking it out to allow the juices to be reabsorbed. Separate into serving sized pieces and enjoy.

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