| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- One 3 1/2- to 4-pound whole chicken
- Kosher salt and freshly ground black pepper
- 6 fresh thyme sprigs
Instructions
- Preheat the oven to 450 degrees F.
- Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef’s knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
- Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.
- Let the chicken rest 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 629 |
| Total Fat | 44 g |
| Saturated Fat | 13 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 54 g |
| Cholesterol | 217 mg |
| Sodium | 1002 mg |
| Serving Size | 1 of 4 servings |
| Calories | 629 |
| Total Fat | 44 g |
| Saturated Fat | 13 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 54 g |
| Cholesterol | 217 mg |
| Sodium | 1002 mg |
Reviews
I have made this many times. It always turns out perfect. The chicken is juicy and tender and the flavor is amazing.
Made this after watching Valerie this weekend. I do not eat meat, but my husband does and this looked easy and delish. He said it was great…juicy and delicious and he said to add to my “do it again list”!
I made this chicken for my family today after watching the show this am and it turned out perfectly. I even added carrots and potatoes to the pan and the chicken fat made them taste so good. Next time I will put them in a little later because the carrots were a little overdone but still delicious.
My family loves this chicken. I’ve made it many times and follow the directions to the letter…well, maybe I add a little more thyme. The chicken is always moist and tender with lots of flavor. Sooooo good!
Do not cook at 450. Stunk up the whole house for two days and it took way longer than 40 minutes. Dial it back to 350 and plan on an hour and a half.
This is a good, easy recipe. I add a lemon that’s cut in half to the thyme to give an extra flavor to it.
M
R
R
Easy and Delicious
This recipe is fantastic. Made it twice this week. The only way to roast a chicken for me for now and forever. Thanks Valerie!
Perfect every time! I use whatever herbs or citrus I have for the “bed”. My oven is only a year old and I still had to get a thermometer for the inside and it’s with the $8. If it’s browning too fast and the temp isn’t 160 just put some foil over it and put it back in. I also don’t use any butter or oil and it’s so crispy and juicy!