Collected Foods, Dinner, Harissa, Lunch
Cook Time: 75 mins | Servings: 4 to 6 servings
WHY IT WORKS
Removing the backbone and spatchcocking (a.k.a butterflying) the chicken makes it easy to get perfectly roasted breast and leg meat.
Skipping brining and basting helps to ensure crisp skin.
Rubbing the chicken with herbs boosts flavor.
Saving the chicken backbone means you can make a flavorful jus for serving.
INGREDIENTS
- 1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)
- 2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided
- 1 tablespoon Kosher salt
- 1 teaspoon (5g) baking powder
- 2 tablespoons Harissa Spice
DIRECTIONS
Place oven rack in upper-middle position and preheat oven to 500°F (260°C). Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Drizzle chicken with 1 tablespoon (15ml) oil.
Combine 1 tablespoon (15g) kosher Salt, 2 tablespoon of Harissa Spice and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken. Sprinkle chicken with herbs, if using. Rub chicken to distribute seasoning evenly all over skin.
Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes, reducing heat to 450°F (232°C) if chicken starts to darken too quickly.
Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving.
NOTES
Adding baking powder to the salt used on the chicken skin will give you extra-crispy results.
If using a different type of salt, be sure to use the weight measurement, not the volume measurement.
Source: https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe
