ROASTED
BUTTERFLIED
CHICKEN
This is the easiest, most foolproof way to guarantee crisp
skin and very moist meat from both the breast and the
legs. As long as you don’t mind that the bird won’t arrive
at the table looking like a whole chicken, you will not find
a better way to roast a chicken.
NOTE: For the juiciest results and crispest skin, dry-brine
the bird and air-dry it overnight (see here).