Everyone loves a good roast chicken, but whole birds can be tricky to cook. The breast meat is best at 150 degrees, and tends to dry out after that. However, that’s before the dark meat has reached the perfect juicy 170 degrees. I’ve tried to remedy this by flipping the bird several times as it roasts in the pan to expose the legs and darker meat to direct oven heat, but that just gets messy.
The answer? Spatchcocking, or butterflying, the bird, which allows the whole bird to cook evenly. It’s relatively easy to butterfly chicken, or any poultry: Remove the backbone with a kitchen shears, then flatten out and arrange the chicken in a roasting pan. (Some meat counters do the work for you and sell them already butterflied.) The breast, arranged in the center of the pan where it’s a bit cooler, will cook gently, while the legs, spread out toward the edge, are exposed to more of the direct heat, allowing the chicken to roast quickly and evenly.
It helps to season the chicken at least an hour or so in advance, giving the meat time to absorb the salt all the way to the bone. It’s even better when seasoned a day ahead, then set to rest, uncovered, in the refrigerator so the skin dries out and will roast to a lovely brown and be crackling crisp. Before roasting, set the pan in the oven and preheat them both at the same time. The chicken will start to sizzle soon as it hits the pan.
Once it’s cooked, let the chicken rest before carving so the juices that have been drawn to the surface by the oven’s heat will flow back into the meat.