Why Make This Recipe
Butterfly Roasted Chicken, or spatchcock chicken, is a delicious and easy way to cook a whole chicken. This method allows the chicken to cook evenly and quickly. With crispy skin and juicy meat, it’s a great option for family dinners or special occasions. Plus, it pairs well with vegetables, making it a complete meal.
How to Make Butterfly Roasted Chicken
Ingredients:
- 1 whole chicken (1.5–2 kg / 3–4 lb)
- 4 garlic cloves (minced)
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp black pepper
- Salt to taste
- 1 lemon (halved)
- Fresh rosemary or thyme (optional)
- 2 cups baby potatoes
- 2 carrots (chunked)
Directions:
- Place the chicken breast-side down on a cutting board. Use kitchen scissors to cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly to flatten it.
- In a bowl, mix together the olive oil, minced garlic, paprika, dried oregano, salt, and black pepper. Rub this mixture all over the chicken, making sure to get it under the skin for maximum flavor.
- Place the flattened chicken on a baking tray. Add the baby potatoes and chunked carrots around the chicken. Bake in a preheated oven at 200°C (400°F) for 45–60 minutes, depending on the size of the chicken. Halfway through cooking, spoon the juices from the tray over the chicken for added flavor.
- For extra crispy skin, broil the chicken for the last 5–10 minutes of cooking. Once done, let the chicken rest for 10 minutes before cutting.
How to Serve Butterfly Roasted Chicken
Serve the Butterfly Roasted Chicken hot from the oven. You can cut it into pieces and arrange it on a platter with the roasted baby potatoes and carrots. Squeeze fresh lemon juice over the chicken for an extra zing. Fresh herbs like rosemary or thyme can be added as a garnish for a nice touch.
How to Store Butterfly Roasted Chicken
If you have leftover chicken, store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For longer storage, you can freeze the chicken. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 3 months.
Tips to Make Butterfly Roasted Chicken
- Make sure to press down firmly on the chicken to flatten it completely. This helps it cook evenly.
- Let the chicken come to room temperature before cooking for better results.
- Feel free to add more vegetables or your favorite herbs for additional flavor.
Variation
You can experiment with different flavors by adding spices like cumin or using a marinade of yogurt and spices instead of the oil mixture. Each variation adds its unique twist to the dish.
FAQs
1. Can I use a different type of chicken?
Yes, you can use smaller chickens, but adjust the cooking time accordingly to ensure it cooks through.
2. How do I know when the chicken is done?
Use a meat thermometer to check if the chicken is cooked through. The internal temperature should reach 75°C (165°F) at the thickest part.
3. Can I cook this chicken on a grill?
Yes, grilling is a great option! Just preheat your grill and place the flattened chicken on the grates, cooking it over indirect heat for about the same amount of time.
Butterfly Roasted Chicken
Ingredients
Method
- Place the chicken breast-side down on a cutting board. Use kitchen scissors to cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly to flatten it.
- In a bowl, mix together the olive oil, minced garlic, paprika, dried oregano, salt, and black pepper.
- Rub the mixture all over the chicken, making sure to get it under the skin for maximum flavor.
- Place the flattened chicken on a baking tray. Add the baby potatoes and chunked carrots around the chicken.
- Bake in a preheated oven at 200°C (400°F) for 45–60 minutes, depending on the size of the chicken.
- Halfway through cooking, spoon the juices from the tray over the chicken for added flavor.
- For extra crispy skin, broil the chicken for the last 5–10 minutes of cooking.
- Once done, let the chicken rest for 10 minutes before cutting.