Frango assado espalmado

Ingredientes

• 1 (4.5-pound) whole chicken (neck and giblets removed)
• Vegetable oil (or "light" olive oil)
• 2 teaspoons Kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• Other spices of your choice (about 1 to 2 teaspoons)

Modo de preparo

1. 1

   Preheat oven to 425 degrees F. Get the oven rack adjusted to the middle position.

2. 2

   --- Prep and spatchcock the chicken ---

3. 3

   Remove the chicken from the packaging, and discard the neck and giblets if needed. There’s no need to rinse the chicken (in fact, doing so is not recommended as it can lead to cross-contamination).

4. 4

   Place the chicken on a large cutting board. Using strong kitchen shears, cut alongside the backbone and remove it. Also remove any small bones sticking out.

5. 5

   Flip the chicken over so it’s breast side up. Using the lower palm of your hands, press the chicken down so it lays flat.

6. 6

   --- Season and roast ---

7. 7

   Transfer to a large sheet pan or cast iron skillet, skin side up. Pat it dry thoroughly with paper towel. This will ensure crispy skin.

8. 8

   Season and rub all over with a few generous drizzles of oil, Kosher salt, pepper, garlic powder, and your favorite spices. I like to use smoked paprika. Tuck the wings under the breast.

9. 9

   Roast for about 45 to 50 minutes. Rotate the pan halfway through. If the skin is getting too brown too quickly, tent with aluminum foil, but it most likely won't. Roast until a thermometer inserted in the thickest part of the thighs and breast reaches 165 degrees F (or 160 degrees F, as it will rise another 5 degrees while resting)

10. 10

    When ready, remove from the oven and let it rest for 10-15 minutes before carving. Enjoy!