At DxD we believe in two things: food that tastes great but requires less fooling. No recipe we’ve published exemplifies that like our recipe for a simple roasted chicken. There are tons of them out there, but this one provides two things that all the others don’t—ease of preparation and access to every crispy morsel of skin and tidbit of juicy meat hidden in the usually discarded or soggy portions of the backbone. What is the secret? Read on.
Making the Flat Roast Chicken is so easy and so delicious that we can’t help ourselves. This roast chicken is enhanced by smearing a Herbs de Provence butter under the skin and coating with AURAS spice mixture. A quick dry-brine makes the skin crisp and the meat juicy.
But the real game-changer from an ordinary oven-roasted bird is the way it’s prepared. This chicken is easily flattened using a technique that only takes a minute to do, but produces superior results to the much more complicated butterflying or spatchcocking methods. Cutting through the rib bones is ridiculously easy and the entire breast section opens like a car hood on a hinge so the bird is flattened with all the bones on one side and the meat on the other, protected by its skin. It might seem complicated, but look at the video, and you’ll see it’s really easy to do. Watch how easy it is to flatten a chicken with nothing but a pair of scissors:
