Butterflied Roast Chicken Recipe

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.

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine American

Servings

Calories 283 kcal

Equipment

Oven
Rimmed Baking Pan

Ingredients

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)

Instructions

Preheat the oven to 400^oF (200^oC). 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 165^oF (74^oC) 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.

Video

How to Make Crisp Roast Butterflied Chicken with Rosemary and Garlic

Nutrition

Keyword American cuisine, Butterflied roasted chicken, Roasted Chicken