Grammy's Kitchen · Roast Chicken · Spatchcocked (Butterflied) Roast Chicken
One of 43 roast chicken recipes we measured
from www.seriouseats.com
16 cooks on www.seriouseats.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 3% |
| salt | 0% | 0% |
| aromatics | 7% | 1% |
| liquid | 12% | 0% |
| vegetables and beans | 5% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2041 g | 1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg) |
| 10 g | 2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional) |
| 27 g | 2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided |
| Kosher salt and freshly ground black pepper (see note) | |
| 5 g | 1 teaspoon (5g) baking powder (optional; see note) |
| 150 g | 1 medium onion, roughly chopped (about 1 cup) |
| 61 g | 1 medium carrot, peeled and roughly chopped (about 1/2 cup) |
| 40 g | 1 medium rib celery, roughly chopped (about 1/2 cup) |
| 1 g | 1 bay leaf |
| 1 cup (240ml) dry vermouth or sherry | |
| 237 g | 1 cup (240ml) water |
| 5 g | 1 teaspoon (5ml) soy sauce |
| 45 g | 3 tablespoons (45g) unsalted butter |
| 2 teaspoons (10ml) juice from 1 lemon |
Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've been cooking for 400 years and never had a dry poultry breast. We're talkin' game hens, chicken, turkey, squab, and all their cousins and family. I always inject butter into the meat. Always. And the plus is you have all the drippings from it to flavor th” — a cook
“Love it and will definitely make again. Made this tonight with a few minor modifications - some personal preference, others because of what I had on hand. - Salted the outside and let it sit in the fridge for 8 hrs. Dried and wiped before using a little leftov” — a cook