Description
Spatchcock chicken marinated in a creamy salsa verde sauce.
Instructions
- Rinse chicken, pat dry and place breast down on a large sheet pan. Find the backbone and remove it by cutting down either side with sharp kitchen shears.
- Flip the bird over and press firmly down on the breast bone until you hear a crack and the chicken flattens.Remove the wings with a knife.
- Gently go under the skin with your fingers and rub the salsa verde all over the bird, trying not to break the skin. Take a paper towel and dry off any excess sauce on the outside of the bird. Any on the outside of the skin will just brown the skin more aggressively than we want during cooking. Generously sprinkle with salt.
- Place the bird breast side up on a large wire rack set in a foil lined baking sheet. Brine uncovered in the fridge for 24 hours.
- (if you brined for 24 hours, let the bird sit for 10 minutes or up to an hour before cooking time.)
- Preheat the oven to 425.
- Roast the chicken until the chicken is brown all over and juices run clear when you cut between the leg and thigh, about 45 minutes. Let rest for 10 minutes uncovered before cutting and serving with extra salsa verde.