Franklin Spice Works
Roasted Spatchcock Chicken
A spatchcocked chicken that roasts fast and evenly with crispy skin all over. The quickest route to a perfect roast chicken.
Ingredients
- 1 whole chicken, spatchcocked (backbone removed)
- 4 tbsp House Roast Chicken
- 3 tbsp olive oil
- 1 lemon, halved
- 4 garlic cloves, smashed
Instructions
- Mix rub with olive oil. Rub under and over the skin generously.
- Refrigerate uncovered for at least 2 hours, or overnight.
- Bring to room temperature and place skin-side up on a roasting rack.
- Roast at 450F for 35-45 minutes until skin is golden and thigh reads 165F.
- Rest 10 minutes. Squeeze roasted lemon over and serve.