- Kitchen Scissors
- Skillet or Roasting Pan
- ¼cup olive oil
- 1 lemon
- 1 orange
- 1 package Poultry Herbs – sage, rosemary, thyme
- 1 onion – sliced
- 1 3-4 lb Whole Chicken – neck and giblets removed
- 3 tablespoons butter
- 4 cloves garlic
- salt, pepper, garlic, onion powder, BBQ or Creole seasoning, Italian seasoning
1. Preheat oven or smoker to 400 degrees. Start by removing the backbone of the chicken. Take your kitchen scissors and cut down each side of the backbone and remove it. Next, take a sharp knife and press down on the back of the breast bone until you hear a crack. Use your hands and break through the breast bone so that the chicken lays flat.
3. Trim any excess fat or skin and dry the entire bird thoroughly with paper towels. Season the back side and flip over to the breast side. Brush olive oil on your dried chicken skin. This will help you get color and allow your seasoning to stick. Season the chicken with whatever you prefer.
4. Once the chicken is seasoned thoroughly, build your bird nest in your skillet or roasting pan. Lay down the sliced citrus, onions, garlic, and fresh herbs. Place the bird, breast side up, on top of the nest. Place the skillet or roasting pan into the oven or smoker at 400 degrees for about an hour or until the breast meat registers 165 degrees. (Dark meat can be 175-180)
5. Add butter toward the end of the cook and baste the chicken. (Reserve the butter and drippings for gravy if you’d like)
Recipe by: Mr. Make It Happen