How To Roast A Chicken In 50 Minutes
The trick is remove the backbone so you can lay him flat for faster cooking (called butterflying). Using this method you can roast an entire chicken in less than an hour (about 50 minutes or so).
Behold the test chicken.
Using a pair of kitchen shears cut along both sides of the backbone and remove it.
Spread the chicken out flat. You’ll hear a few bones crack as you flatten it. As long as they weren’t your own you’re doing fine. Its really better to flip him over (gut side down) before you flatten him out but for some reason I took the picture too soon.
Flip him over and put him on a roasting pan. Season the skin with whatever floats your boat. I’ve cut some slits in the skin and wedged some butter pats underneath and given him a light coat of olive oil to help the skin crisp. I’ve also added some potatoes underneath.
Roast on high heat (about 475-500) for about 50 minutes. Half way through rotate the pan. Check with a thermometer (you have one right?) in the thickest part of the breast. When he hits 160F he’s done.
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