A chicken that's been butterflied roasts more evenly and has crispier skin, which is the best part.
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Spatchcocking — or as I prefer to call it, butterflying — the chicken allows for all the skin to be exposed to the high heat of the oven and crisp up well while the meat cooks through below. When I make one, I start the chicken skin side down in a hot sheet pan in the oven to render out some of the fat so when I flip it and continue roasting it, the skin gets extra crisp. It’s simply a better way to roast a chicken.
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