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Author Notes: After trying countless roasted chicken recipes, I decided butterflied roasted chicken was the way to go. The chicken cooks evenly and the skin is always super crisp. This recipe is best if you can coat it in the yummy spice rub the night before and allow it to air dry in the fridge overnight. This guarantees super crisp skin and moist meat. —melissav
Chicken and Porcini Powder
- 1 small chicken, about 2.5-3 lbs, preferably organic
- .75 ounces dried porcini mushrooms
- 1 tablespoon black peppercorns
- 1/2 tablespoon fennel seed
- 1 tablespoon kosher salt
- 1 tablespoon butter
- 1 tablespoon olive oil
- Using kitchen shears, cut out the backbone of the chicken. Turn the chicken over and using your palm press down on the chicken so the breasts flatten. Throw the backbone in a freezer bag and save for the next time you make stock.
- Place the chicken on a rack set over a cookie sheet. I use a cookie cooling rack with the legs folded down. Pat it with a paper towel.
- Place the porcini, peppercorns, and fennel seeds in a spice mill. I use a coffee grinder that I use exclusively for spices. Once ground to a powder, pour into a small dish and mix in the salt.
- Thoroughly coat the chicken with the porcini powder. Run a little under the skin but most of it should on the skin.
- Place the cookie sheet in the fridge uncovered overnight. This removes the moisture from the skin resulting in a super crispy end result.
- Preheat the oven to 425 degrees and remove the chicken from the fridge.
- Heat the oil and butter in an oven safe skillet over medium high heat.
- When the butter and oil are super hot, add the chicken skin side down. Cook for four minutes, pressing down on the chicken with a large spatula. As it cooks, spoon some of the butter and oil over the top of the chicken.
- Flip the chicken over and cook for approximately 20-25 more minutes, until almost done. Flip on the broiler and broil for the last 3-4 minutes. Watch it carefully - you don't want to burn it and ruin all your hard work.
- Remove the chicken from the pan and set aside to rest. Try to resist picking at the skin. Then say "screw it, I'm the cook" and steal a piece like I obviously did in the above picture.
- If you are feeling fancy, make the pan sauce and serve on the side. Otherwise, dig in!
Mushroom Shallot Sherry Vinegar Pan Sauce
- 1/2 cup sliced shallots
- 1 handful of mushrooms, your choice, sliced
- 1 tablespoon flour, preferably wondra
- 1.25 cups chicken stock
- 1/4 cup sherry vinegar
- Place the skillet you cooked the chicken in over medium high heat and add the shallots and mushrooms. Cook for 4-5 minutes until the shallots and mushrooms are golden.
- Add the flour and stir for 1-2 minutes.
- Add the chicken stock and vinegar and cook down for 4-5 minutes. Taste and adjust seasonings, if necessary.
- Serve the sauce on the side.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Roast
- This recipe was entered in the contest for Your Best Roast Chicken