Herb Roasted Spatchcock Chicken

Instructions

• Step 1: Preheat recteq to 325℉.
• Step 2: Dry the outside of the chicken with a few paper towels. Using poultry shears or a sharp knife, cut on either side of the backbone. Make a small cut in the top of the breastplate and press the bird to flatten evenly.
• Step 3: Using a shaker bottle, combine the recteq Poultry Injection and water, mixing well. Using a recteq injector, inject the breasts, legs, and thighs of the chicken with the solution, until it leaks out of the chicken.
• Step 4: Rub the outside of the chicken with the olive oil and season the chicken with the Chef Greg's 4 Letter Rub and the Colden's Freakin' Greek Rub.
• Step 5: Place the sprigs of rosemary directly on the cooking grate and lay the spatchcock chicken on top of the rosemary.
• Step 6: Allow it to cook for 75-90 minutes until it hits 165℉ in the breast meat and over 180℉ degrees in the leg/thigh.
• Step 7: Remove the chicken from the recteq and allow the chicken to rest for 15 minutes before carving.