I have been trying to roast a spatchcock chicken in the oven, with no success. So I thought I'd turn to the gurus here for advice.
Here's what I did
I bought a whole chicken - just under 4 lbs. I brined it overnight, using a standard brine (water, salt, sugar, spices, etc.)
In the morning, I butterflied the chicken. Patted it dry with paper towels. Put on a spice paste rub. Put it back into the fridge for about 6 hrs.
I pre-heated the oven to 425 degrees. Removed the chicken from the fridge and let stand at room temperature for 30 mins.
I put the chicken skin side up on a cooling rack. Placed the cooling rack on a baking tray. Put the tray into the oven.
Roasted for 20 mins. Turned the tray around 180 degrees. Roasted for another 15 minutes.
Removed the chicken from the oven and checked temperature in the thigh and breast. Was just under 160 degrees, but the chicken was browned. So covered with foil and put back into the oven for 10 mins. Checked the temperature and was just under 165 degrees. So roasted for another 10 minutes (So total roasting time 55 mins!) Was right at 165 degrees.
When we cut the chicken, there was still blood around the bone!
Everything I read tells me that the spatchcock chicken should cook in about 30 to 40 mins for a 3.5 to 4 lb chicken.
What am I doing wrong?????
Thank you in advance!