Argyle Street Roasted Chicken
Submitted by: Gary from 37 Cooks,
Featured in this Recipe
Preheat oven to 375°F. Prepare roasting pan by lining with foil, and spraying rack with cooking spray.
Spatchcock the chicken: Cut down the back bone of the chicken. Lay chicken out, skin side down. Press chicken out flat on either side of back bone, exposing breast. Press down along either side of the breast bone, removing it and the attached cartilage.
Combine vegetable oil, soy sauce, and garlic. Rub all over chicken, inside and out, paying attention to wing tips and rib areas. Season liberally with salt, pepper and Argyle Street Asian Blend. Tuck wing tips under. Place chicken, skin side up, on roasting rack. Roast, rotating pan halfway through cooking, for approximately 20 minutes per pound (about one hour, twenty minutes.)
Remove chicken to platter; let rest for 10 minutes. Cut into pieces and serve.
Such a great idea. Love the flavors in these! My boys would devour them quickly.