Butterfly Chicken
A complete step by step method showing how to butterfly and roast a moist flavorsome chicken. Also known as spatchcock roasted chicken, this delicious meal cooks in just one hour.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 pound (1.8 kilogram) whole chicken ((fresh, preferably organic))
- 1 lemon
- 1 cup chopped fresh herbs (See Note 1)
- 4 garlic cloves ((maybe more depending on size))
- 2 teaspoons salt
- freshly ground black pepper
- ½ teaspoon red pepper flakes ((optional))
- ½ cup extra virgin olive oil ((divided))
- 1 teaspoon salt ((extra))
Instructions
- 1
Remove the whole chicken from the fridge 30 minutes or so before roasted. See Note 2.
- 2
Preheat oven 400℉/200℃. Have ready a large roasting pan that will comfortably accommodate the butterflied chicken.
- 3
Pat the chicken dry with paper towels and turn the chicken breast side down on the board. Using strong kitchen scissors, start at the tail, cut up each side of the backbone and cut the backbone out.
- 4
Turn chicken breast side up and press down with the heel of your palm onto the breast bone until you hear a snap.
- 5
The chicken should now be flattened and ready for flavor bombing! Place the chicken in a roasting pan breast side down. Set aside while you prepare the herb and oil mixture.
- 6
Take a long strip of rind off the lemon using a potato peeler (or as much lemon as you want). You don't want any white pith. Reserve the lemon.
- 7
Using a mini food processor or similar appliance, process lemon rind, herbs, garlic and red pepper flakes (if using) with half of the extra virgin olive oil until finely chopped and looks a bit like pesto.
- 8
Season with 2 teaspoons salt and freshly ground black pepper.
- 9
Now take the roasting pan with the butterflied chicken in it. Squeeze the juice half of the lemon over the chicken.
- 10
Spoon a ⅓ of the herb/oil mixture over the chicken and spread evenly and into all crevices.
- 11
Turn chicken over breast side up. Squeeze over the juice of the remaining lemon half.
- 12
Slip your fingers gently between the breast and the skin to make a pocket to fill with goodness.
- 13
Spoon some of the herb/oil mixture into the pocket you have just made then spoon and spread the rest over the chicken.
- 14
Drizzle over remaining oil and sprinkle with extra salt (or to your taste).
- 15
Roast for 1 hour. Check at 50 minutes. See Note 3.
- 16
When cooked, remove and cover with loosely with foil to rest for 10 minutes.
- 17
Cut the chicken into pieces and arrange on a serving platter. Spoon some of the pan juices over. Serve immediately.