Some recipes add tarragon, paprika or thyme and sliced lemon or oregano, thyme, garlic and rosemary.

With a 5.5 lb chicken, at 45 min it was 10 degrees too hot.


  • Whole Chicken
  • Salt & Pepper
  • Light Olive Oil
  • Butter


Prepare the day before:

Spatchcock whole chicken and dry brine the day before with salt and pepper. Use approximately ½ tsp of salt per pound of chicken. Lift skin on breast and separate and season under the skin as well.


Pre-heat oven to 450ºF. (Recipes range between 400 and 450ºF).


Flip the chicken over, coat with oil or butter and put skillet in oven.

After 20 min or so, rotate the pan 180º. The back of the oven is supposed to be hotter.

Cook for less than 45 min or so until the breast is 145ºF and the legs are 160ºF.

Baste occasionally with butter while roasting.


Remove from oven and rest for 10-15 min.

Carve and Serve.