Spatch cocked roast chicken

Name: Spatch cocked roast chicken
Total time: 3600 s
Yield: 4 people
Cuisine: Kenyan
Ingredients: 1 chicken (spatch cocked-back bone removed); 2 tbsp Salt; 1 tsp Black pepper; 1 tbsp Paprika; 1 tbsp Tandoori masala; 2 tbsp Olive oil

Jid @naked_chef

Spatch cocked roast chicken

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Ingredients

1hr

4 people

1chicken (spatch cocked-back bone removed)
2 tbspSalt
1 tspBlack pepper
1 tbspPaprika
1 tbspTandoori masala
2 tbspOlive oil

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Steps

1hr

1

Remove backbone from the whole chicken.
Pat the chicken dry, and season generously with salt and black pepper.
Place on a large plate or tray and put in the fridge uncovered for 2-4 hours or overnight.
This allows the seasoning to penetrate the chicken.
Mix your spices, and rub them generously on the chicken together with the olive oil. Try to rub some of the spices between the skin and meat.
2

Place the chicken on a foil lined baking tray and roast in an oven preheated at 180 for 40-50minutes.
Check on the chicken halfway and brush some of the juices onto the chicken.
After time is up, remove the chicken from the oven and let it rest for 20 minutes before carving.