Name: Crispy Butterflied Roast Chicken
Cuisine: International
Ingredients: One 3 1/2- to 4-pound chicken; Kosher salt and freshly ground black pepper; About 1/4 cup dry white wine or dry vermouth, if needed (if making pan sauce); 1/2 lemon, if needed (if making pan sauce); 4 garlic cloves, unpeeled; 2 large or 3 small red bell peppers (1 pound total); 2 medium tomatoes (8 ounces total); 1/4 cup plus 1 tablespoon extra-virgin olive oil; Kosher salt; 2 thin slices rustic bread (each about 1/4 inch thick and 5 inches across; about 1 1/2 ounces); 1/4 cup slivered almonds; 2 tablespoons sherry vinegar; 1/4 teaspoon pimenton (smoked Spanish paprika); 1/4 teaspoon crushed red pepper flakes

Ingredients

One 3 1/2- to 4-pound chicken

Kosher salt and freshly ground black pepper

About 1/4 cup dry white wine or dry vermouth, if needed (if making pan sauce)

1/2 lemon, if needed (if making pan sauce)

4 garlic cloves, unpeeled

2 large or 3 small red bell peppers (1 pound total)

2 medium tomatoes (8 ounces total)

1/4 cup plus 1 tablespoon extra-virgin olive oil

Kosher salt

2 thin slices rustic bread (each about 1/4 inch thick and 5 inches across; about 1 1/2 ounces)

Method

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1.
To Make the Chicken: Butterfly the Chicken: Over the sink, remove the giblets from the chicken, if there are any (they are usually tucked into the cavity). Reserve all but the liver. (Discard the liver or reserve it for another use.) Hold the chicken over the drain and let any juices run out. Set the chicken breast side down on a cutting board. Using poultry shears, kitchen scissors, or a sturdy knife, cut down along one side of the backbone, starting at the neck and cutting through the ribs on each side. You may need to apply a little extra muscle where the thigh joint meets the backbone. If you wiggle the shears around, you can sometimes find the cartilage that holds the joint in place and snip right through it. If not, just keep at it until you chop clear through the bone. Repeat along the other side of the backbone, so the backbone comes away in a narrow strip. Cut the backbone into 2-inch pieces and reserve it along with the giblets. If you have them. Pull off and discard any large lumps of fat attached to the underside of the chicken. Cut away any excess of loose skin near the neck. Flip the chicken over so its breast side up. With the heels of your hands, press heavily on the breastbone to crack it slightly; you may need to lean your full body weight into it. Once cracked, the chicken should lie relatively flat and its legs should be situated so the knees-the joints between the thighs and the drumsticks-are facing inward, giving the chicken a knock-kneed appearance. If they have flopped outward, reorient them. Push each wing tip up over the top of the breast, folding and tucking the wing behind the shoulder. Pat the chicken dry all over with paper towels. Season the chicken: Presalt the chicken, if you like and season with black pepper. If not presalting, season the chicken generously all over with salt and black pepper just before roasting. Heat the oven: Position a rack in the center of the oven and heat to 450 degrees (425 degrees convection). Let the chic

Crispy Butterflied Roast Chicken

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