Spicy Spatchcocked Roasted Chicken
by Gary Gee
1 whole chicken (4 pound size), spatchcocked*, rinsed, and patted dry
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 cloves garlic, pressed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon Slap Ya Mama Hot Cajun Seasoning
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon brown sugar
Preheat oven to 375 degrees. Prepare broiling rack by lining pan with foil, replacing rack, then spraying with non-stick cooking spray.
Place chicken in large, shallow dish or pan. Combine all remaining ingredients and rub well all over chicken, front and back. Tuck wing tips under.
Place chicken, skin side up, on prepared broiler rack and roast, uncovered for 45 minutes. Rotate pan and continue roasting for another 45 minutes, or until done (clear juices from the thigh area, skin pulling away from the leg end).
Rest chicken for about 20 minutes before carving.
*Get your minds out of the gutter; "spatchcocking" a bird simply means cutting it in half down the back (removing the backbone and sternum, if desired) and slightly flattening it. This allows for faster, more even browning and cooking.