This recipe is something we do SO OFTEN. It's simple and all the kids love it. Not to mention, it gives you a ton left to save and make some chicken broth with. We have made this several different ways over time, but this is our favorite! You want a nice crispy skin with a juicy and tender chicken. Enjoy!
What you will need:
- 1 whole chicken
- 4 T olive oil (divided)
- Any seasonings you like
- Veggies if you like
Directions:
- Prepare your oven by placing the rack in the center and preheating the oven to 475*
- Prepare your pan by using a baking sheet that's been sprayed with cooking spray and drizzled with a couple tablespoons of olive oil
- Rinse your chicken and pat it dry on a towel covered cutting board
- Reach inside the neck and remove any giblets and bits there may be in there.
- Lay the chicken breast side down and find the backbone
- Cut alone both sides of the backbone with some kitchen scissors
- Flip the chicken back over and lay it breast side up on the prepared baking sheet
- Press down firmly on the middle of the chicken and the breastbone will break, allowing the chicken to lay more flat on the pan
- Rub with the remaining olive oil and sprinkle with seasonings
- Cook chicken at 475* for 30 minutes
- Decrease temperature to 400*. If potatoes are part of your preferred veggies, add them to the pan at this point. Cook for another 25 minutes
- If you have any other veggies, at them to the pan at this point and cook for another ten minutes, or until center of the chicken breast has reached at least 160*
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