Spatchcocked roast chicken
Roast
My default method for roasting chicken involves smearing an herby, garlicky butter under the skin, so it's in direct contact with the meat. Then, I simply truss and roast at high heat for the first twenty minutes, lowering the oven temperature to 350 to finish. <br /> <br />While this process always results in juicy, tender legs, on one more than one occasion it has failed to yield the same results with the white meat, which remains forlornly attached to the bird, rejected until every last scrap of dark meat has been devoured. For some reason, the other week I decided to spend five extra minutes and spatchcock -- or butterfly -- my bird before applying the usual ministrations. A couple of snips with my kitchen shears, and the backbone was no more. Laid flat in the roasting pan, the breast and legs on an even plane, the chicken cooked in record time. When I cut into the breast, I could immediately see that it was juicy and succulent. For the first time in a long time, I chose white meat instead of dark. <br />
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