A whole roasted, perfectly cooked, crispy skinned, juicy meat chicken is one of my all time favorite things to cook. The only downside, is they can take up to a couple hours to oven roast.

Here I show you how to first butterfly, and then roast the chicken...which is the fastest way I know to roast a chicken...at least the fastest way that still preserves the essence of roast chicken (I know...we can deep fat fry it a lot quicker - but that's a different thing).

Taking out the backbone of the chicken, takes a bit of work...but if you don't want to do it yourself, ask the butcher counter.

After that, it's very simple to season, and roast off at about 450 degrees, for 45 minutes...until the breast meat reads 160 degrees in the thickest part. Sooooo Good. Enjoy it!

Get all my roast chicken recipes at [ Ссылка ]

For the my latest and greatest check out the following:
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