This past Sunday night, following a gorgeous warm and sunny day in Winston-Salem, seemed to require a good Sunday supper. A roasted whole chicken sounds like just the kind of meal that would be called for as the weekend came to a close. That night gave me a chance to try a butterflied approach to the whole chicken, which is something I don't remember doing before, and as always I turned to the faithful and certain guidance to be found from SeriousEats.com.
And it was indeed good chicken...but not good enough to stink up the house quite like that, thanks to the high heat for roasting and the smoke and smell it generated. So I won't expect to do it quite this way next time.
Still, you can count it as one of the good dinners here this past week, with the last of the spiced roasted creamer potatoes and a huge batch of roasted wilted garlic-infused baby spinach.
Adapted from "Spatchcocked (Butterflied) Roast Chicken with Quick Jus Recipe," from J. Kenji López-Alt, Chief Culinary Consultant of SeriousEats.com. [Published 07 May 2010 / Updated 13 April 2020]
"Alabama Great White Sauce," from Smoke & Spice by Cheryl and Bill Jamison. Boston: The Harvard Common Press (2003), p. 362.
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