If you enjoy rotisserie chicken from the grocery store then you need to try this recipe. I've made this a few times and it is quite simple. Go ahead and roast two of these and you can always use the extra in a salad or to top a pizza. Many times if you want to make cooking easier you need a few kitchen utensils to ease the load. For this recipe I'd suggest an instant read thermometer and sharp kitchen shears. These will both serve you well and make it easier to create juicy flavorful cuts of meat for the dinner table. Enjoy and when I start recording the Simple and Budget Friendly Recipes this will be one of the first ones I demonstrate.
If you've tried this and enjoyed it please consider pinning it on Pinterest, with that little button at the top of the page. Thanks.
Butterflied and Roasted Chicken
1 roasting hen
2 tablespoons butter
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon thyme
Cut the back bone out of the chicken. Now this isn't hard so don't wig out on me, here. Just flip the bird upside down and use a sharp pair of kitchen shears to cut right down either side of the backbone. After this flip the bird back over and press down on the breast, to break the breast bone and produce a flat, or butterflied chicken. Dry completely and place in fridge on a grated roasting pan for one hour. This will allow the skin to dry, making it crispy in the roasting process.
While the bird chills set the butter out to warm up. When it is soft cream the butter with the seasonings.
Remove the hen from the fridge and run your fingers under the skin over the breast. Create a gap and then push the her butter up under the skin. Preheat oven to 500F.
Roast for about 40 minutes, rotating 1/2 way through cooking time. Use a thermometer and remove from oven when the breast reaches 160F.
This post is linked at Good Cheap Eats, Everyday Mom's Meals, and at Jane Deere.