Grammy's Kitchen · Roast Chicken · Spatchcock Roasted Chicken
One of 43 roast chicken recipes we measured
from www.foodnetwork.com
It ranks #1 of 43 for browning depth among the roast chicken recipes we compared. 75 cooks on www.foodnetwork.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 3% |
| salt | 1% | 0% |
| aromatics | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1701 g | 1 3 1/2- to 4-pound whole chicken |
| Kosher salt and freshly ground black pepper | |
| 6 g | 6 fresh thyme sprigs |
Method: 4 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have never cooked a whole Chicken before this. When I saw Valerie’s Recipe, I read the Reviews and they all Loved this dish. <br />I must agree that this is the most moist and flavorful Chicken I have ever made. I’m not a fan of Chicken Breast because the” — a cook, 5.0★
“I was looking for a chicken recipe for a special dinner with our granddaughters. This was incredibly simple, and incredibly delicious. It was only hard to a whole chicken that weighed less than 5 pounds. I have now done it with skin on, bone in chicken brea” — a cook, 5.0★