This technique comes from Milk Street’s book, Simple*.
What gave our 4-pound roasted chicken its over-the-top succulence and flavor were six elements:
1st. I chose a particularly broad-breasted pasture-raised hen. No, it wasn’t organic—if I could’ve had organic pasture-raised, I would’ve.
2nd. I spatchcocked** it–i.e., snipped out the backbone, turned the piece breast up, pressing it flat—this flat shape promotes more even and faster roasting.
3rd. I seasoned the underside of the bird with salt and pepper, then set the chicken breast up in a baking dish in which it just fit.
4th. With my fingers I gently loosened the skin over the flesh of the breasts, thighs and drumsticks, without tearing the skin (slowly!). I then carefully spread a velvety savory paste over as much of the flesh as my fingers could reach–it at once basted and added flavor while roasting: a brilliant notion. Milk Street’s baste was ¼ cup softened butter, 3 tablespoons miso,*** 2 tablespoons finely grated Parmesan cheese, 3 minced garlic cloves, 1 tablespoon tomato paste, ½ teaspoon freshly ground pepper.
5th. I sprayed the whole bird with olive oil (you can use a brush), roasted it in a preheated 425 degree oven until the thighs measured 175 degrees, about 40 minutes.
6th. I let the bird rest on top of the stove under a tent of foil for 10 minutes—this settles the juices.
Carved and served to four.
This technique is fine for a 5-pound chicken, too…allow about 45 minutes.
*Kimball, C. (2023). Milk Street Simple. Voracious / Little Brown and Company.
**Several cooking websites give clear spatchcocking directions online, for example, masterclass.com.
***Lacking miso, just use 1-1/2 more tablespoons each of butter and cheese and a dab more tomato paste. Or create your own creamy baste!