Shoulda-Waited Roast Chicken and Spring Vegetables
Kerri Conan
PUBLISHED April 24, 2023
There are many roads to juicy roast chicken. One of my favorites is to spatchcock (aka butterfly) it and reverse sear, which means you start it in a low oven so the bird self-bastes as the juices flow and the fat slowly renders. (A boneless pork loin roast, fat cap up, is good this way, too.) Then you crank up the heat to crisp the skin.
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