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Butterfly Roasted Chicken

Butterfly Roasted Chicken is an easy and flavorful method for roasting a whole chicken, resulting in crispy skin and juicy meat, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole chicken (1.5–2 kg / 3–4 lb)
  • 4 cloves garlic (minced)
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • to taste Salt
  • 1 lemon (halved) for garnish and flavor
  • 2 cups baby potatoes
  • 2 medium carrots (chunked)
  • Fresh rosemary or thyme (optional) for garnish

Method
 

Preparation
  1. 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.
  2. In a bowl, mix together the olive oil, minced garlic, paprika, dried oregano, salt, and black pepper.
  3. Rub the mixture all over the chicken, making sure to get it under the skin for maximum flavor.
Cooking
  1. Place the flattened chicken on a baking tray. Add the baby potatoes and chunked carrots around the chicken.
  2. Bake in a preheated oven at 200°C (400°F) for 45–60 minutes, depending on the size of the chicken.
  3. Halfway through cooking, spoon the juices from the tray over the chicken for added flavor.
  4. For extra crispy skin, broil the chicken for the last 5–10 minutes of cooking.
  5. Once done, let the chicken rest for 10 minutes before cutting.

Notes

Let the chicken come to room temperature before cooking for better results. You can experiment with different spices or marinades for additional flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.