Directions
- 1To spatchcock the chicken, use kitchen shears to cut out the spine.
- 2Press down on the breastbone so the chicken can lay flat, which helps it cook evenly.
- 3Combine avocado oil, listed spices, fresh rosemary, fresh thyme, fresh parsley, and freshly grated garlic in a bowl for the marinade.
- 4Make sure the chicken skin is pat dry with a clean paper towel to remove any moisture before adding the marinade.
- 5Massage the marinade all over the chicken, including under the skin.
- 6Let the chicken marinate for at least 30 minutes to an hour.
- 7Transfer the marinated chicken to a baking dish.
- 8Add bell peppers and onions around the chicken.
- 9Add a few pats of unsalted butter on top of the chicken and under the skin on each breast.
- 10Pour chicken broth into the baking dish.
- 11Sprinkle a little extra paprika on top for color.
- 12Sprinkle Kinders Wood-fire Blend on top for a smoky flavor.
- 13Bake the chicken covered with aluminum foil for about 1 hour at 375 degrees Fahrenheit, basting it every 30 minutes.
- 14Uncover the chicken and broil for about 5 to 10 additional minutes to get the skin crispy.
- 15While the chicken is broiling, add the drippings from the baking dish to a small saucepan.
- 16Add a cornstarch slurry (equal parts cornstarch and warm water) to the drippings.
- 17Simmer the mixture on medium-low heat until it thickens up to make the gravy.
Ingredients
- 1 whole chicken
- avocado oil
- Creole seasoning
- black pepper
- onion powder
- garlic powder
- paprika
- Kickin Chicken seasoning
- fresh rosemary
- fresh thyme
- fresh parsley
- freshly grated garlic
- bell peppers
- onions
- chicken broth
- unsalted butter
- Kinders Wood-fire Blend
- cornstarch
- warm water
Equipment
kitchen shearsbowlpaper towelbaking dishaluminum foilsmall saucepanwhisk
Tips
- Pat the chicken skin dry to ensure it gets crispy.
- Marinate the chicken for at least 30 minutes to an hour for maximum flavor.
- Baste the chicken every 30 minutes while covered to keep it moist.
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