Spatchcocked (Butterflied) Roast Chicken

🥘 Ingredients

• baking powder
  1 tsp
• bay leaf
  1
• carrot (peeled and roughly chopped)
  1 medium
• celery (roughly chopped)
  1 rib
• chicken
  1 ~4-5 pounds
• dry vermouth or sherry
  1 c
• fresh parsley thyme rosemary oregano marjoram savory
  2 tsp
• ground black pepper
  1/2 tsp
• kosher salt
  1 tbsp
• lemon juice
  2 tsp
• light olive oil
  2 tbsp
• onion (roughly chopped)
  1 medium
• soy sauce
  1 tsp
• unsalted butter
  3 tbsp
• water
  1 c

🍳 Cookware

• oven
• oven
• baking sheet
• saucepan
• oven

1. 1

   Place oven rack in upper-middle position and preheat oven to 500°F (260°C).
2. 2

   Using kitchen shears, remove spine from chicken and cut spine into 5 to 6 one-inch-long pieces.

   chicken: 1 ~4-5 pounds
3. 3

   Set spine aside.
4. 4

   Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone.
5. 5

   Transfer chicken to a wire rack set in a foil-lined rimmed baking sheet .
6. 6

   Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
7. 7

   Drizzle chicken with light olive oil .

   light olive oil: 1 tbsp
8. 8

   Combine kosher salt , ground black pepper , and baking powder in a small bowl.

   kosher salt: 1 tbsp, ground black pepper: 1/2 tsp, baking powder: 1 tsp
9. 9

   Sprinkle mixture all over chicken.
10. 10

    Sprinkle chicken with fresh parsley thyme rosemary oregano marjoram savory .

    fresh parsley thyme rosemary oregano marjoram savory: 2 tsp
11. 11

    Rub chicken to distribute seasoning evenly all over skin.
12. 12

    Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C).
13. 13

    This should take about ⏱️ 45 minutes .
14. 14

    Reduce heat to 450°F (232°C) if chicken starts to darken too quickly.
15. 15

    Heat light olive oil in a small saucepan over high heat until shimmering.

    light olive oil: 1 tbsp
16. 16

    Add chicken spine and cook, stirring frequently, until well browned.
17. 17

    This should take about ⏱️ 3 minutes .
18. 18

    Add onion (roughly chopped) , carrot (peeled and roughly chopped) , and celery (roughly chopped) and cook, stirring frequently, until beginning to brown.

    onion (roughly chopped): 1 medium, carrot (peeled and roughly chopped): 1 medium, celery (roughly chopped): 1 rib
19. 19

    This should take about ⏱️ 3 minutes .
20. 20

    Add bay leaf and deglaze with dry vermouth or sherry and water .

    bay leaf: 1, dry vermouth or sherry: 1 c, water: 1 c
21. 21

    Use a wooden spoon to scrape up any browned bits from bottom of pan.
22. 22

    Reduce heat to maintain simmer and cook for ⏱️ 20 minutes .
23. 23

    Strain out solids and return liquid to pan.
24. 24

    Boil over medium-high heat until approximately 1/3 cup (80ml) remains.
25. 25

    This should take about ⏱️ 7 minutes .
26. 26

    Whisk in soy sauce , unsalted butter , and lemon juice off heat.

    soy sauce: 1 tsp, unsalted butter: 3 tbsp, lemon juice: 2 tsp
27. 27

    Season to taste with salt and pepper.
28. 28

    Remove chicken from oven , transfer to cutting board, tent loosely with foil, and allow to rest for ⏱️ 5 minutes before carving.
29. 29

    Serve with hot jus.