If you’re looking for a classic roasted butterflied chicken recipe, you’re in the right place. Whether it be for a lovely holiday dinner or a middle-of-the-week feast, this is probably the best Sunday roast butterflied chicken recipe you’ll try. Without further ado, let’s get started!
Two Mouthwatering Roasted Butterflied Chicken Recipes To Try
Making the “perfect” butterflied roasted chicken is a feat everyone wants to achieve but rarely do. Chefs and TV personas make roasting chicken seem so effortless, but the truth is, there’s more to it than what first meets the eye.
Avoid tough and dry chicken by following the steps below:
Roasted Butterflied Chicken With Potatoes
Spatchcocking, or butterflying, is a preparation technique wherein you split the chicken by removing the backbone so you can flatten it. This results in crispier skin, juicier breasts, lusciously fatty thighs, and a tastier roast overall.
Furthermore, flattening the chicken allows the heat to evenly distribute across the bird, cooking it a little faster.
Roasted Butterflied Chicken With Potatoes Recipe
- 1 large chicken (about 4 to 5 pounds)
- 2 tbsp of neutral-flavoured oil such as canola or light olive oil
- 2 tsp of chopped fresh herbs such as oregano, parsley, rosemary, thyme, marjoram, savoury, etc.
- 4 bulbs of garlic, halved horizontally
- 3 lemons, sliced into circles
- 2 tsp lemon juice
- 1 medium onion, roughly chopped
- 2 medium carrots, peeled and chopped
- 1 medium rib celery, chopped
- 3 medium potatoes, chopped
- 1 bay leaf
- Salt and pepper to taste
Prepare the Chicken
- Preheat the oven to 500°F (260°C).
- Remove the chicken’s neck and gizzards and set them aside for later use or discard. Rinse and pat it dry.
- Press down on the chicken’s wings to break the breastbone to flatten the bird. Then, turn the chicken over so it lays flat and snip off the wings-tips, as it usually burns during the cooking process.
Season and Roast the Chicken
- Rub about a tablespoon of softened butter or ghee all over the chicken.
- Season generously with fresh herbs and spices. For best results, combine the ingredients (oregano, parsley, rosemary, thyme, marjoram, savoury, olive oil, and lemon juice) in a bowl, mix and distribute evenly on the chicken.
- Make a pocket by gently slipping your fingers in between the breast and the skin. Fill with your rosemary seasoning.
- On a rimmed baking sheet or a cast iron pan, add sage, garlic, lemon, and rosemary before laying the chicken on top. Make sure you place it with its breast side up.
- Roast for about 45 minutes or until the thickest part of the breast bone registers 150°F on an instant-read thermometer. The thighs should read at least 175°F.
- If the chicken darkens before the 45 minutes is up, reduce the oven‘s heat to 450°F.
Add the Veggies
- Quarter or chop the veggies into large pieces. I like my veggies with the skin on, but you can peel it off if you wish.
- Toss your potatoes in a big bowl with olive oil and the remaining rosemary seasoning. Once your chicken has been roasting for about 10 minutes in the oven, pull it out and surround it with the potatoes.
- Add the carrots and leeks in a separate flat baking tray after the chicken has been in the oven for 25 minutes.
- Add about a cup of water or chicken broth to the pan if you like your veggies soft. Forgo if you want them crispy like the chicken.
- Now for the exciting part. Remove the chicken from the oven and transfer it to a cutting board. Then—please don’t forget this step!—cover it with a foil or a towel. Let it rest for 15 to 20 minutes to reabsorb its juices. If you want a juicy, super moist chicken, this is it.
- While waiting for the chicken to do its thing, transfer the carrots and the leaks into the potatoes. Combine them with the remaining buttery, herby chicken juices. Put it back in the open for 10 more minutes at 355°F.
Serve and Enjoy
- Serve the chicken on top of the hot vegetables or carve it into pieces before plating. And that’s it! Enjoy.
Super-Slow Roasted Butterflied Chicken
- Preheat the
ovento 200°F for at least 30 minutes.
- Prepare the chicken as listed above. Once complete, leave it to roast for about 2 hours and 45 minutes, or until a meat thermometer shows 155°F in the meatiest part of the breast. The thighs should measure at around 165°F.
- While waiting for the chicken to cook, prepare your veggies. Add the onion, celery, potato, and carrot in a small oiled saucepan and stir until browned. It shouldn’t take any more than 3 minutes or so. Add the bay leaf and deglaze it with about a cup of water.
- Use a wooden spoon to scrape the sides and release any browned bits stuck to the bottom of the
panand reduce the heat. Cook for about 20 minutes.
- Remove the veggies and leave the liquid in the
pan. Boil over medium-high heat until only about 1/3 cup of liquid remains. Then, add in butter, lemon, soy sauce, and salt and pepper to taste. Leave it aside.
- Once the chicken has finished cooking, heat a large skillet over medium-high heat and add a bit of oil. Gently place the chicken on the
panwith its skin side down. Cook for 3 minutes or until the skin is browned and crispy.
- Remove the chicken from the
panand leave it to rest for 20 to 30 minutes before carving.
The above butterflied chicken roasted recipes are guaranteed to be a Sunday roast hit. Try it out and enjoy the mouthful of flavour it has to offer.