Time: 1 hour.
Complexity: easily
Servings: 4

Butterflying a chicken helps roast the bird whole, ensuring even browning without having to constantly turn it over. The recipe includes detailed instructions on how to butcher the bird, and for delicious meat, simply season it with salt and pepper. Roast it on a bed of fresh thyme sprigs, and the bird will be juicy, flavorful, and crispy. Both white and dark meat will cook perfectly.

Ingredients:

• 1 whole chicken weighing 1.3 - 1.8 kg.
• 6 fresh sprigs of thyme
• Special equipment: kitchen scissors and an electronic meat thermometer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, thyme

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Place the chicken breast-side down on a cutting board with the legs facing you. Use kitchen shears to cut out the backbone. Open the chicken like a book to expose the ribs and breastbone. Using a chef's knife, cut the breastbone vertically down the center, then press down with your hands to break it and flatten the rib cage. Season the chicken on all sides with 2 teaspoons of salt and black pepper.
Step 3
• Place the thyme sprigs in the center of a rimmed baking sheet and place the chicken skin-side up on top. Roast the chicken until the skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 40 minutes. Let the chicken rest for 5 minutes and serve.

Votes: 8

Author of the recipe - Valerie Bertinelli is an American actress.