Mix the oil and spices together in a small bowl then set aside.
Pat the chicken dry with paper towels then place the chicken, breast-side down, on a flat surface.
Find the backbone running down the center of the chicken then use a pair of sharp shears to cut along both sides of the backbone. Remove the backbone and discard.
Flip the chicken over and press down on the breast of the chicken to flatten it then transfer the chicken skin-side up onto a rimmed baking sheet.
Rub the spice mixture evenly all over the skin of the chicken.
Roast the chicken in the preheated oven for 20 minutes.
Reduce the oven temperature to 375°F and continue to cook until chicken is cooked through (165°F internal temperature), about 30 more minutes.
Take the chicken out of the oven and allow to rest for 15 minutes before serving.
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