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Martha Stewart-Inspired Flat Roast Chicken

Close-up of Martha Stewart-Inspired Flat Roast Chicken showing its texture
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This flat roast chicken is inspired by Martha Stewart’s classic American home cooking: a whole chicken is spatchcocked so the skin crisps deeply and the meat cooks evenly in well under an hour. Lemon, garlic, and thyme perfume the bird while the high heat renders the skin golden and shatteringly crisp. It is simple enough for a weeknight and handsome enough for company.

Ingredients

Scale
  • 1 whole chicken (4 to 4 1/2 pounds / 1.8 to 2 kg), giblets removed
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (9g) kosher salt
  • 1 teaspoon (2g) freshly ground black pepper
  • 1 lemon, halved
  • 4 garlic cloves, peeled and lightly smashed
  • 6 fresh thyme sprigs
  • 1 medium yellow onion, cut into 1/2-inch (1.3cm) wedges
  • 1 pound (450g) small Yukon Gold potatoes, halved if large

Instructions

  1. Pat the chicken completely dry inside and out with paper towels. Place it breast side down on a cutting board and use kitchen shears to cut along both sides of the backbone; discard or save the backbone for broth. This is the common mistake: skipping the drying step, which steams the skin instead of crisping it.
  2. Flip the chicken breast side up and press firmly on the breastbone with the heel of your hand until you hear it crack and the bird lies flat. Tuck the wing tips behind the breasts so they do not burn.
  3. Rub the chicken all over with the olive oil, then season evenly with the kosher salt and black pepper, working some under the skin of the breasts. Let it sit at room temperature for 20 minutes while the oven heats.
  4. Preheat the oven to 450°F (230°C) with a rack in the lower third. Line a rimmed baking sheet with parchment paper or foil for easier cleanup.
  5. Scatter the onion wedges and potatoes on the prepared baking sheet and set the flattened chicken on top, skin side up, so the juices flavor the vegetables. Tuck the lemon halves, garlic cloves, and thyme sprigs underneath and around the chicken.
  6. Roast for 35 to 45 minutes, until the skin is deep golden and crisp and a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (74°C). Rotate the pan halfway through if your oven browns unevenly.
  7. Transfer the chicken to a carving board and let it rest for 10 minutes so the juices redistribute; if the potatoes are not yet tender, return them to the oven while the chicken rests. Do not skip the rest, or the juices will run out and leave the meat dry.
  8. Carve the chicken by cutting the legs and thighs away from the body, then slicing the breast off the bone. Serve with the roasted potatoes and onions and spoon over any pan juices.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, pull the meat from the bones, pack into freezer bags with a little pan juice, and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through to 165°F (74°C), adding a splash of chicken broth to keep the meat moist. The chicken can be spatchcocked and seasoned up to 24 hours ahead and kept uncovered in the refrigerator for even crispier skin; let it sit at room temperature for 20 minutes before roasting.

Nutrition

Keywords: Martha Stewart flat roast chicken, spatchcock chicken, roast chicken recipe, whole roast chicken, crispy skin chicken, easy roast chicken, lemon garlic chicken, thyme chicken, weeknight dinner, Sunday dinner, American roast chicken

Find it online: https://marthadishes.com/martha-stewart-flat-roast-chicken-recipe/