This technique—splitting, then flattening a chicken—yields a perfect roasted chicken in half an hour—that’s 15 minutes faster than a whole roasted bird. It also exposes more skin, which crisps up nicely at higher temperatures. The basic method is easy; start with these recipes and customize with your favorite ingredients.
Whether paired with aromatic herbs, piquant spices, or savory vegetables, we’ve collected our best recipes for succulent, flavorful whole roast chicken. You’ll find classics such as chicken with 40 cloves of garlic, roast chicken with rosemary and potatoes, and herb-roasted chicken, in addition to more unusual recipes such as beer-can-roasted chicken, spatchcocked chicken, and chicken roasted in a brown paper bag.
Butterflying is a technique for splitting food horizontally without cutting all the way through; when opened up, the food resembles a butterfly shape. You can apply this technique to poultry, beef, pork, and seafood. The result is a uniform thickness that cooks evenly.