The Most Perfect Roasted Chicken

Roasted Chicken with Grilled Asparagus

Here is a recipe for the most delicious roasted chicken. I butterflied it and that made the cooking time much easier. It also made a super crispy skin on the outside. Feel free to use any rub you want. Just make sure that you leave it on all day or over night. I recommend blackening seasoning, adobo seasoning, or italian seasoning. If rubs are not your thing, chop up garlic, thyme, rosemary and place it under the skin. Delicious.

Butterflied Chicken (serves 4)

1 free range chicken
3 TBLS of any rub you choose
Salt/Pepper
Bacon Drippings/butter (optional, but awesome!)
Olive Oil

To butterfly your chicken, get out your chicken shears. Place the chicken on a cutting board. With the scissors, cut on either side of the back bone. Cut the sides one at a time, staying close to the bone itself. Once removed, keep the bone in the freezer for stock. Turn your chicken over and press down on the bird. Use a little force here. You want to hear some bones crack. Press down on the bird until it is laying flat on the cutting board. Cover both sides of the bird with rub, salt/pepper and some olive oil. Put on a plate and cover with plastic wrap. Let sit all day or over night.

Before cooking, I rubbed some bacon fat under the skin. Simply lift up the skin and rub the fat underneath it. Use butter if you want. I always have bacon fat on hand. It really made it tasty.

Preheat your oven to 475. Cook the bird on foiled line cookie sheet for 30 minutes on 475. Make sure you have a window open or fan on. Then turn the temp down to 350 and cook until the juices run clear. Use your meat thermometer. Take the bird out at 150. It will continue to cook. Serve with whatever side you desire.

To serve, simply pull the legs and wings off. If you like white meat, cut the meat from the breast. This chicken was delicious. I mean, really delish!