Roast chicken is a classic anytime of the year. A Sunday supper staple that gives you the feeling of a feast and leftovers for the week! While even the traditional method of roasting a chicken is easy, it can take some time. By butterflying your bird (what is also known as spatchcocking) you can cut your roasting time in half while simultaneously increasing the amount of crispy skin. You will need a pair of strong kitchen shears but that’s it. Having a baking rack will help but is not necessary; you can always prop up the chicken on the vegetables.

1 whole chicken

2 large carrots, sliced thin

1 large onion, sliced thin

Salt and pepper to taste

2 tablespoons olive oil

1. Preheat your oven to 500°F and make sure there is an over rack in the upper half of the oven. Line a baking tray with tin foil and spread the vegetables over the tray and top with the baking rack.
2. Using your kitchen shears cut out the spine and tail of the bird. This is relatively easy until you get to where the thighs connect. You may need to snap the thighs with your hands.
3. Flip the bird over and place on the baking tray. Flatten the breast bone. Slide your hands under the skin of the bird to loose it. Rub the flesh of the chicken with the olive oil and salt and pepper. Add more salt and pepper to the skin. Tuck the wing tips under the breasts and cook for approximately 45 minutes or until the breasts are 150°F and the thighs are 170°F.
4. Serve by carving each portion of the chicken before presenting the bird and enjoy!