Time: 1 hour.
Complexity: easily
Servings: 4 - 6

If you want to roast a whole chicken quickly and without having to turn it occasionally in the oven, butterfly it. This involves removing the backbone and flattening the chicken flat on the counter. This will ensure even and quick roasting. Rub it with butter, salt, black pepper, and smoked paprika beforehand, and the skin will be crispy, with a wonderful smoky flavor, and the meat will be juicy. Once you try this method, you'll never want to roast chicken any other way!

Ingredients:

• 1 roasting chicken, about 2 kg.
• 4 tablespoons unsalted butter, room temperature
• 2 tsp smoked paprika
• 0.5 - 1 teaspoon coarse salt
• 1/4 tsp ground black pepper

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, black pepper, paprika

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Preparation:

Step 1
• Preheat oven to 230°C. Line a baking sheet with foil for easy cleanup.
Step 2
• Pat the chicken dry with paper towels to remove excess oil. Using kitchen shears, remove the backbone by cutting lengthwise on each side. Turn the chicken over and lay it flat on a cutting board. Using both hands, press firmly on the chicken breast to break the breastbone and flatten the chicken as much as possible. Tuck the wingtips under.
Step 3
• Place the chicken on the prepared baking sheet. Rub the skin all over with butter, then sprinkle with smoked paprika, salt, and black pepper and rub.
Step 4
• Roast until the meat reaches 160°F (71°C) on a meat thermometer, 35 to 45 minutes. Let the chicken rest before carving.

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