A question about a recipe: Spatchcocked Roast Chicken. Won't 425 degrees cause the fat to splatter all over the oven and roasting dish?
I have a question about step 5 on the recipe "Spatchcocked Roast Chicken" from merrill. It says:
"When you’re ready to make dinner, heat the oven to 425 degrees and remove the chicken from the fridge. Roast for 20 minutes, then baste and decrease heat to 375. Cook for another 15 to 20 minutes, basting once again in the middle, until cooked. Let the chicken sit for a few minutes before carving; serve with the pan juices and some crusty bread or roasted potatoes for sopping them up."