Recipe says to reduce heat after 30 minutes. I roast spatchcocked chickens at that high temperature and cover the breast after 45 minutes, and the bird still tastes great, and not at all dry. Keep an eye on it, to make sure that it's not browning too much, and tent it if it is. I doubt it will be necessary for the first 45 minutes, though. A lot depends on your oven's heating tendencies, where in the oven the bird is placed, how often the oven is opened, etc. Also, I strongly recommend that you check your oven manual, as some ovens have multiple options, e.g., "convection roast" which may actually not be best for a smaller bird. If you don't have your manual handy, you may be able to find it in PDF online. Have fun!! ;o) P.S. I answered with other details on the other question where you initially raised this.
You can keep the same initial roasting time at the higher temperature. Just watch carefully once you turn down to 325 since you won't need the full time to reach 165 degrees.
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