The recipe I am going to talk about today is butterflied roast chicken. This recipe is going to impress you with the flavors.
You must be wondering why the recipe is called butterflied roast chicken. This is because the technique used to make this chicken is known as butterflied technique. The technique involves roasting the chicken after removing the chicken’s backbone. This will flatten the chicken.
To cook this butterflied roast chicken, preheat the oven. Rub the chicken with olive oil and season with salt and black pepper. Roast this chicken with lemon slices and rosemary. Check if the chicken is done by inserting an instant thermometer in the thickest part of the chicken. Serve hot.
This is just a snippet of the recipe. There are other main course recipes on our blog as well that you should also check.
1. Deep Fried Steak– Deep-fried steak is also known as country fried steak or American breaded cutlet dish. This dish consists of a piece of beefsteak coated with seasoned flour. This steak has a flavourful brown crust and a very juicy interior.
2. Coq Au Vin– The recipe includes chicken that is marinated with spices and slow cooked with various fresh and ground ingredients. And the most important ingredient that adds to its taste is red wine.
3. Osso Buco– This recipe is one of the best Italian dishes that you will ever come across. This will make you fall in love with it and you will always recall the taste and flavor that it had.
4. Moussaka– This moussaka is an emotion that directly connects you with Greece without even knowing about that region. This preparation is made using the best quality ingredients that are delicious as well.
Butterflied Roast Chicken Recipe
- 1 3-pounds Whole Chicken (backbone removed)
- 1 Lemon (sliced into rounds)
- 4 sprigs Fresh Rosemary
- ½ cup White Wine
- Kosher Salt and Ground Black Pepper (to taste)
- Preheat the oven to 400oF (200oC). Line aluminium foil on a rimmed baking pan.
- Gently rub olive oil on both sides of the chicken and sprinkle salt and pepper. Place lemon slices and rosemary on the rack and chicken with skin-side up.
- Roast the chicken for 45-55 minutes, until there is no juice and no pink flesh. Check if the chicken is done by inserting an instant thermometer in the chicken. The temperature should read 165oF (74oC) in the chicken's thickest part.
- Transfer the chicken to the plate and tent the aluminium foil over it. Discard the lemons and rosemary.
- In the baking pan, pour wine and loosen the aluminium foil a bit. Make sure you do not tear the foil. Strain the juice into a saucepan and bring it to a boil. Cook for 5 minutes till the sauce is a bit reduced. Pour the sauce over the chicken.
- Serve hot.