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Butterflied Roast Chicken recipe

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 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories 283 kcal


  • Oven
  • Rimmed Baking Pan


  • 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.



Calories: 283kcalCarbohydrates: 2.6gProtein: 37.1gFat: 11.8gCholesterol: 113.5mgSodium: 178.1mgPotassium: 155mg
Keyword American cuisine, Butterflied roasted chicken, Roasted Chicken
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