- 4
Ingredients
- 1 tablespoon olive oil
- 1 roasting chicken, about 4 pounds
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh rosemary, finely minced
- 1/4 freshly ground black pepper or to taste
Preparation
Step 1
1. Preheat the oven to 450ºF. Spray the bottom of a roasting pan with cooking spray.
2. Remove giblets, rinse chicken inside and out, and pat dry. Place chicken breast side down on a cutting board, and using a sharp knife or sturdy kitchen shears, cut along both sides of the backbone to remove it. Turn the chicken over, opening the back, spread the legs to the sides, and press firmly on the breast with the heel of your hand to make sure it is spread as flat as it can easily go. Rub the chicken with the oil, and sprinkle with seasoned salt, garlic powder, rosemary, and pepper (feel free to rub some of the seasonings under the skin as well).
3. Place the chicken in the roasting pan breast side up and put it in the oven. After 30 minutes, check the chicken and cover the breast with foil if the skin is already well browned. Bake 15 more minutes or until juices run clear when pierced and thigh meat registers 175 to 180 degrees on a meat thermometer.
Makes 4 servings
Per Serving (3.5 ounces average of light and dark meat): Calories 175