BUTTERFLIED ROASTED CHICKEN

Serves 6.

From Meredith Deeds.

• 1 whole (3 to 4 lb.) roasting chicken

• 2 tsp. olive oil

• 1/2 tsp. salt

Star Tribune
To butterfly a chicken: Use kitchen shears to cut the backbone.

• 1/4 tsp. freshly ground black pepper

Directions

To butterfly the chicken, place the whole chicken with its breast side down and the drumsticks pointing toward you. The backbone is now on top.

Holding the tail that is pointing toward you, cut along each side of the backbone with a pair of kitchen shears. Cut all the way through on each side and remove the entire backbone. Once the backbone is removed, you will be able to lay the chicken flat and flatten it on both sides.

Preheat oven to 425 degrees. Rinse chicken inside and out and thoroughly pat dry with paper towels. Rub the oil all over the skin. Sprinkle the chicken on both sides with the salt and pepper. Tuck the wing tips under the chicken.

Place the chicken on a baking sheet, skin side up, and roast 35 to 45 minutes, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170 degrees. Let the chicken rest 10 to 15 minutes before carving.

Nutrition information per serving:

Calories250Fat15 gSodium278 mgCarbohydrates0 gSaturated fat4 gCalcium15 mgProtein27 gCholesterol87 mgDietary fiber0 g

Diabetic exchanges per serving: 4 medium-fat meat.