Flat Out Chicken

Roasted chicken...man oh man how delicious a roasting bird smells and tastes with it's crispy skin and juicy meat, lawdhammercy! When we have roast chicken, typically for Sunday dinner, I will put it in the oven on our way to church...maaaaaan!

The wonderful thing about roasting an entire bird are the endless possibilities. I split the chicken open because I want all of the skin crispy!  The best tool IMO for cutting chicken are kitchen shears. A good pair of shears are an invaluable kitchen tool! For this bird I used my basic roast chicken recipe...

What you need:

• 3Tbs olive oil (or canola or vegetable)
• 2 teaspoons each pepper, garlic powder, paprika
• 1/4 tsp salt, or to taste 
• A whole roasting chicken 10-12lbs (adjust cooking time for smaller birds) 

What to do:

• Preheat oven to 325 degrees
• In a small bowl mix the oil and spices together. Set aside Clean and pat chicken dry
• Cut the chicken down the middle on the breast side
• Spray a cookie sheet with non stick spray
• Lay the chicken, flat out, on the cookie sheet
• Rub this mixture all over the chicken and under the skin of the chicken
• Roast at 325 degrees for 2 hours. Again, adjust the cooking time down for smaller birds.
• Once removed from the oven, cover the bird loosely with foil and LET THE CHICKEN REST for about 15 minutes before slicing into it.  That baby is tired and needs its juices to redistribute! LOL

Cook.EAT.REPEAT.