Flat roasted chicken – the first time we had anything like this was in Mexico. Have you seen the deliciously flat Mexican chicken post? If not, you should check it out.
Here I break down the chicken, remove the spine and the ribs. It’s really easy. Put the whole chicken breast side down and cut the backbone out. I cut a bit to the right, then the left using kitchen sheers and it works well. Then, you can just slice on either side and pull out the ribs, then flip the chicken and press. You’ll break the keel bone. Feel free to remove that bone, too.
Okay, now that you’ve broken the chicken down, let’s get cooking!
- flattened whole chicken
- 1/2 a tablespoon of spices (I used cumin)
- salt and pepper to taste
First, set the oven to roast at 425 degrees. Then, flatten your chicken. It’s not as intimidating as it might seem. If you’re more of a visual person, I recommend watching this video from Canadian Living.
Layer on the spices and salt and pepper.
Then cook in the oven for 25-35 minutes until it’s cooked (165) and the skin is crispy.
You can serve the bird whole or break it down more. I like serving it whole and cutting it at the table – family style.
Just look at that skin!
Well, there you have it – the flat roasted chicken. Next time I might try it on the BBQ. Although, I don’t think I can match that delicious Mexican recipe.