Roasting a chicken is surprisingly easy, especially when I've got Kenji's amazing instructions by my side. Now, when the recipe says "season generously with salt and pepper," you should not hesitate from seasoning GENEROUSLY. I'm a firm believer that with a diet free of processed foods (the real culprit behind all the sodium us Americans consume), that you can season food as much as your heart desires without the bad health effects. Kenji's recipe also comes with a jus, but I preferred my roast chicken sans jus. So easy, and so affordable ($4 for the whole chicken!).
Oh, and can't forget the vegetables. As a side, I quickly sauteed yellow and zucchini squash with parsley.
Butterflied Roasted Chicken from Kenji's Food Lab column on Serious Eats
Yield: 1 roasted chicken, serves 4
INGREDIENTS
1 chicken, about 3 1/2 to 4 pounds
2 tablespoons olive oil
Kosher salt and fresh ground black pepper
2 teaspoons chopped fresh thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
DIRECTIONS
Set oven rack to upper-middle position and preheat oven to 400 degrees. Using sharp kitchen shears, remove spine from chicken and cut into 5-6 1-inch long pieces. Set spine aside. Flatten chicken by placing flat skin side up on cutting board and applying firm pressure to breast bone. Rub chicken on all surfaces with 1 tablespoon oil. Season generously with kosher salt and ground black pepper.
Set wire rack in rimmed baking sheet lined with aluminum foil. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Roast until thickest part of breast close to bone registers 150 degrees on an instant-read thermometer and joint between thighs and body registers at least 170°F, about 45 minutes.
Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest five minutes before carving.