Roast Butterfly Chicken

Welcome back!

Today, we have a delicious roast chicken recipe! This gets you one whole roasted chicken, which is great for multiple meals. This type of preparation is known as "butterfly" chicken because you're pressing the chicken into a butterfly shape by taking out the backbone. This is handy because it cooks faster than a normal whole chicken as it's thinner and the surface area is larger. Plus, we cook it with a nice, tangy sauce.

Roast Butterfly Chicken

Ingredients:

1 chicken (about 4 pounds)
1 lemon
1 onion
Herbs like thyme, rosemary, oregano, and pepper flakes
Salt and pepper
Olive oil/butter
1/4 cup white wine (optional)

Directions:

Remove the backbone from the chicken with poultry shears.
Turn the chicken around and press down to flatten it. Put it in a baking/roast pan.
Spread the olive oil/butter, herbs, salt, and pepper on top of the chicken.
Cut the onion and lemon into chunks/wedges and place them in the dish around/under the chicken to give it some flavor. If you want to add white wine, add it here.
Bake at 400°F for 45 to 55 minutes. The thickest part of the thigh should reach 165°F.

If you have a larger pan to cook the chicken in (ours wasn't big enough), you can fill the additional space in the pan with some vegetables; potatoes and carrots are commonly used. This helps to soak up some of the juices and gives you a flavorful side without having to do much extra work.

A serving suggestion

-Chefpo

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