Butterflied Baked Chicken

I have seen many versions of butterflied chicken that are grilled. The Kitchen Cookie however, shared a recipe that is baked instead of grilled. Also, instead of referring to this method of cutting the chicken as butterflying, it is called "spatchcocking". I did not use her recipe (although it looks amazing and I will probably be making it in the future) but did use her idea for baking instead of grilling. Instead I used a cajun rub that my friend Mamie over at Chewin' The Fat In The Kitchen made and gave me a sample of. It is GOOD stuff! The chicken turned out moist and had lots of flavor.

whole chicken, 3-5 lbs
cajun seasoning/rub or whatever your favorite seasonings are

First you need to remove the backbone from the chicken.

Do this by cutting down each side of the backbone from bottom to top using kitchen shears. Preheat oven to 425 degrees (RV ovens 400). Line baking sheet with foil and spray with nonstick cooking spray. Lay chicken flat on the foil.

Rub with seasoning, making sure to rub some under the skin on the breast as well. Bake for about 40 minutes for a three to four pound chicken or until temperature in thickest part of the thigh shows to be 180 degrees.

For larger chickens you will need to cook them longer. Mine was a little over five pounds and I cooked it for an hour.

Serve and enjoy!