Homestead Roasted Chicken

To spatchcock a chicken, turn it breast-side down. Using a pair of kitchen shears, cut along the right side of the backbone, then the left to fully remove it from the rest of the bird. This can be discarded, saved for stock, or roasted along with the chicken if you like picking for your food! Once the backbone is removed, turn the chicken breast-side up, and gently press down in the middle of the bird until you hear a small crack. This allows the bird to lay flat and creates the most surface area for crispy skin.

In a roasting pan large enough to hold and contain the spatchcocked chicken, combine the sugar and salt with the hot water. Mix until dissolved and the water has cooled slightly. Add the thyme sprigs and buttermilk. Mix to combine.

Carefully lower the chicken into this brine, skin-side up. Wrap tightly in plastic and place in a refrigerator for 12 to 24 hours.

After the chicken has had time to brine, remove it from the brine onto a tray with a cooling/resting rack. Let the excess brine drip off of the chicken.

While the chicken dries, preheat your oven to 450° with the rack in the middle of the oven. This temperature will provide the optimal environment to get the juiciest meat and the crispiest skin from your final product.

Line a sheet tray with aluminum foil. This is an optional step to help with cleanup. Place a clean wire rack on the tray and place the chicken on the rack. While the rack is not essential, elevating the chicken and allowing for air to circulate all the way around the bird creates a more even final cook and crispier skin. Season the skin with salt and pepper and place into the oven. Cook for 40 to 50 minutes or until the internal temperature of the breast is 165°. Remove from oven, let rest for around 5 minutes and serve.

We recommend serving alongside creamy polenta, quinoa salad, roasted vegetables, or anything else, really, because good chicken goes well with just about everything!