Super-Simple Flat-Roasted Chicken
Whenever we have roasted chicken, I can count on my four kids coming into the kitchen saying, “Come on! Mom’s butchering the chicken! Come see!”
Well, to them, it might look like an intense butchering job, but it’s really only a couple cuts with my kitchen shears and a good push on the top to break the breastbone.
(But my kids think I’m AMAZING “butchering” a whole chicken. Haha…)
If you love roasted chicken as much as we do, and if you’ve never flat-roasted your chicken, you need to try it this way!
HERE’S WHY I STARTED DOING FLAT-ROASTED CHICKEN:
First, you’re laying the chicken flat, and therefore it cooks evenly & quickly.
Second, your chicken will brown nicely and have lots of flavor.
And third, flat-roasting your chicken keeps the juices in, making it nice and moist.
WHAT YOU NEED TO DO FLAT-ROASTED CHICKEN
- A whole chicken
- A sharp pair of kitchen shears
(although I’ve done this with just a chef’s knife) 😉
- A baking sheet (deeper is better)
- Parchment paper
(optional)
- Spice rub
- Olive oil
HOW TO CUT CHICKEN FOR FLAT-ROASTING
(Step-by-step instructions with photos)
- Prepare your chicken by rinsing it and removing any extra parts that may be inside.
- Remove the backbone. To do this, place your chicken breast-side-down. Starting from the top of the neck, use your kitchen shears to cut down one side of the backbone, then the other, clipping off any extra fat near the tail as well.
Cut right next to the backbone, starting at the neck and going all the way down. 
- Once you’ve removed the backbone, you need to break the breastbone in order for your chicken to lie flat. I can usually just flip the chicken over and give it a good push to break the bone. BUT, if it’s a tough one to break, just place a sharp knife on that center bone (when the chicken is still breast-side-down) and push down a little to start the break. Then flip it and push down to finish flattening your chicken.
- This step is optional, but it takes me just a few seconds to do, so I normally do this — remove the ribs with a sharp knife. All I do is stick my knife right behind the rib bones and slice through and they’re off. I mainly have my children in mind when I do this because small bones are choking hazards. This one is totally optional! 🙂
- Place your flattened chicken on a strong baking sheet (make sure it’s not too shallow because you’ll have juices!), folding the legs of the chicken in. I feel like its “knees” are together, haha…. see my photo below to see just how to do this.
THAT WAS EASY! NOW TO ROAST IT…..
I always use my “Roasted Chicken Rub Spice Mix” because the flavors are so bold and warm. My whole family gobbles up this chicken because it’s so flavorful, and I know that spice rub has a lot to do with that! 🙂
Season your flat-roasted chicken liberally with the spice mix, then massage it in.
Drizzle with olive oil, and again, give it a little rub.
Roast at 400 degrees F. for about 40 minutes. I use a meat thermometer
Remove from the oven and LET IT REST for 10-15 minutes. It will smell soo good, but resist the urge to cut into it and just LET IT REST! (The reason is – the juices will re-absorb into the chicken if you give it time. If you cut into it right away, they will run out and your chicken won’t be as moist as it could be.)
I like to cut the chicken breasts off the bone and toss them around in the pan juices before serving – those spices + oil + juices from the roasted chicken are AMAZING!
ENJOY!
I’m not sure if I missed this but I’m wondering if I could prep and season the chicken the day before and refrigerate overnight. Bring out of the fridge 1/2 hour or so before roasting? I also would like to know if you have ever used a convection oven setting when cooking it? I have read somewhere that the convection setting would make it crispier. May tweak the seasoning a tiny bit to fit my family’s taste, but otherwise it sounds so delicious!
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Love, love, love this chicken !
Love, love, love, love, love, love ….. the spice blend !!!!!!!
The only ‘adaptation’ I made was asked for by my pallet. It’s rather outspoken sometimes so please don’t be offended.
I made a triple batch of the spice and changed
– garlic powder: used 1 ½ TBSP per batch instead of 1 teaspoon
– reduced the pepper by ½ teaspoon and substituted with cayenne pepper
– added 1 TBSP of onion powder
It was very easy to remove the backbone and flatten the chicken and it cooked beautifully.
Served the chicken with roasted peppers, celery and cauliflower that was tossed in the drippings and spices.
Absolutely wanted to cry because my pallet was speechless, which is a rare event.
But seriously, you ladies have come up with an outstanding recipe for both the chicken and the spice.
Next up will probably be spice-coated shish kebab on the grill.
Many, many, many, many, many, many THANKS to each of you amazingly clever sisters.
I have it already to go in the oven. Can’t wait for supper! Is there a way to print all this?
I made this recipe tonight for my family and it turned out perfect!!! I am not a professional chef by no means just a wife and mom. I was so hoping I would do this recipe justice and I believe I did!!! Thank you so much for sharing this recipe Mrs Rachel!!!
I made this for my family tonight and it turned out amazing!!! I am not a professional chef at all simply a housewife. I was hoping I would do the recipe justice and I believe I did!!! Thank you so much Ms Rachel for sharing this recipe!!! You have given me some hope for me yet haha.
How much spice rub is enough for 1 chicken of 1 kg
I’d say half of my spice rub recipe would do it. But I put lots on, so you could do even less. 🙂
I am always amazed at the length of ‘resting time’ for fowl after coming out of the oven! I find this cools down the Turkey/chicken so much that you must depend on sauces to serve it hot.
How do you solve this problem?
Hmm mine is still hot when I cut into a whole chicken after the resting time. Hot and juicy!
Tent it with foil while it is resting.
This chicken came out so juicy and tender, we have made it about once a week since finding the recipe. The tip to cut a slit in the breastbone to make it easier to flatten the chicken was very helpful! That spice rub tastes good on pork, too! (We’ve been using the rub as a kind of Seasoned Salt. Yum!)
I’m so glad to hear that you love this juicy chicken! I agree on the spice rub working for pork, too – pork chops on the grill with it is SO good! 🙂
This was the juiciest chicken I’ve ever had. Quick and easy to prepare and bake. Will be a recipe used in regular rotation.