1 whole chicken
1 onion, sliced
3 cloves of garlic, peeled and smashed
Spatchcock your chicken! Place your chicken breast side down and cut along both sides of the backbone, through the ribs, with a sturdy pair of kitchen shears. This completely removes the backbone, so that you can now flip the chicken over and lay it flat.
Dry the chicken with a paper towel and sprinkle generously with salt and pepper. Allow it to sit in the fridge overnight or for as long as possible.
When you are ready to cook it, heat the oven to 400 degrees.
Spread the onion and garlic on a sheet pan and place the chicken on top of the veggies.
Roast for 40 minutes, until the breast reaches 165 degrees and the thighs reach 168 degrees on an instant read thermometer. Quick, easy and tasty!
