Ingredients:
- 1 whole chicken (about 3-4 pounds)
- Ghee or Tallow
- Salt and pepper, to taste
Optional: Herbs and spices of your choice (such as garlic powder, paprika, sage, thyme, or rosemary)
Instructions:
Prepare the Chicken:
Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it completely. Flip the chicken over and gently press down on the breastbone to flatten it out.
Season the Chicken:
Rub ghee or tallow all over the chicken and the skin. Season the chicken generously with salt, pepper, and any additional herbs or spices of your choice. Make sure to season both sides of the chicken.
Preheat the Oven:
Preheat your oven to 425°F (220°C) while you prepare the chicken.
Cook the Chicken:
Place the spatchcocked chicken on a baking sheet or roasting pan, skin-side up. Roast the chicken in the preheated oven for about 45-55 minutes, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh. If the skin starts to brown too quickly, you can tent it with aluminum foil to prevent burning.
Rest and Serve:
Once the chicken is cooked through, remove it from the oven and let it rest for 10 minutes before carving. Carve the chicken into serving pieces and serve hot.
