Oven Roasted Spatchcocked Chicken Recipe

This is an easy but amazing recipe for a cold winter day.

We start by taking a whole chicken and spatchcocking it. Then gently pull the skin up and insert a couple pads of butter.

Apply some olive oil, salt and pepper over the skin. We then chop up our vegetables. For this I used a few stalks of celery, a few Yukon potatoes, a couple carrots, half an onion, and four cloves of garlic. Roughly chop the vegetables and spread them on a tray, drizzle with olive oil and apply some salt and pepper.

I then added some thyme and oregano to the vegetables and placed the spatchcocked chicken on top of them.

Then into the oven at 400 degrees for about an hour, until the internal temperature of the chicken reaches 165 degrees.