Hähnchen in Schmetterlingsform

Zutaten

• 1 whole chicken
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1/4 teaspoon salt

Zubereitung

1. 1

   Preheat your oven to 425 °F / 220 °C / 200 °C fan oven.

2. 2

   To remove the bone from the chicken all you need is a pair of very affordable, but sturdy poultry shears. Place the chicken with the breast side down, with the legs towards you. With your shears or a sharp knife, cut alongside the spine on either side, cutting through the ribs.

3. 3

   When the spine is removed, flip the chicken breast side up, and use your hands to push the breastbone down.

4. 4

   Add a table spoon of olive oil to the bottom of a roasting tin or cast iron skillet. Coat the chicken with the remaining olive oil, grated garlic, lemon juice and herbs, then transfer it to your skillet.

5. 5

   The exact cooking time required will vary depending on several factors, including the actual temperature in your oven and the size of the bird, but should be approximately 40-55 minutes.Undercooked chicken is unsafe to eat, and overcooked chicken is dry and unappetizing. To avoid either, I strongly suggest that you use a meat thermometer. Chicken is always perfectly cooked with it reaches an internal temperature of 165° F / 74 °C.

6. 6

   After the chicken has finished cooking, remove it from the oven and leave it to rest for 10-15 minutes before carving it.