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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.
  • Set the chicken down on a wooden board on its back. Grab a pair of sharp kitchen shears and cut out the chicken’s spine from the tail until you reach the neck. Similar to the gizzards, you can either save the backbone piece for chicken stock or discard it.
  • 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.

Finishing Up

  • 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.