Spatchcock is a simple method of removing the backbone from the Bird, and allowing for quicker and more even cooking and allowing more roasting surface to the meat.
Preheat oven 375°
1 chicken
2 tbsp seasoning salt including Italian seasoning
2 Tbsp
Butter and herbs
Remove back bone from the chicken with sturdy scissors or knife.
Spread out the chicken and press down firmly on the Chest to break the breast bone.
Remove wish bone…both sides.
Drizzle both sides with Evoo
Sprinkle seasoning liberally on both sides including the back bone and giblets.
Tuck wings behind the back
Set Chicken on broiler pan or jelly roll pan, or for the Breville Oven,. The broiler pan or the air fryer basket. Use the broiler pan underneath.
Place on the second rack from the bottom.
Bake at 375° for close to an hour. Internal temp 160°.
Pull Chicken and let rest for 10 min before carving.