I went back to old faithful, whole roasted chicken. The last several times a did this I spatchcocked the chicken. But I just didn’t feel like it this time.
In terms of finished product quality, I didn’t miss a thing. However, I find it easier to carve a cooked spatchcocked chicken.
The real hero here is the Za’atar seasoning. That plus kosher salt on the bird on the right was a game changer for me. I used to only know that seasoning for being mixed with olive oil for bread dipping.
The other bird had Pappy’s Santa Maria seasoning which is great on anything.
225 degrees for an hour. Then 400 degrees until done.
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
