Butterflied Roast Chicken with Herbs
Do you like to roast chicken? Have you ever butterflied your chicken before roasting?
This butterflied roast chicken recipe will blow you away with it’s flavors and impress you with tenderness!
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Why should you prepared chicken in this way?
I first liked the idea of butterflying chicken before roasting because it’s so much easier to carve. Then I realized that it cooks much more quickly and evenly. With butterflied roast chicken there is less chance of overcooking the breast before the thighs are cooked. So it’s really a win win.
Don’t be intimidated. Take strong kitchen scissors and cut either side of the backbone starting at the tail. Remove the backbone then flatten by snapping the breastbone with the heel of your palm.
Butterflied Roast Chicken deserves to be the happiest chicken.
As I write this, I think it sounds a bit gory – all this removing backbones and crushing breastbones! But that’s nothing when you grow up in a family that raised meat chickens. I have vivid memories of all the chickens hanging by their feet after having gone to “chicken heaven”. Strangely I never appreciated the homegrown chickens and just wanted one that came wrapped in plastic. Aaaggh, what was I thinking. Now, I look for organic and free range chickens and happy chickens make delicious Butterflied Roast Chicken because the meat is much more flavoursome and juicy.
Now, I’ve given you all the tips and tricks you need for making the best butterflied roast chicken you will ever eat. Just serve with Crunchy Roast potatoes or Stuffed Baked Tomatoes for a perfect meal.
Comment below or contact me if you have any questions. Of course, you may just want more chicken recipes, if that’s the case you must try my Easy Italian Chicken with Potatoes and Rosemary which is a wonderful slow cooked chicken recipe.
Baci
As always, I’d love to hear from you.
Let me know what you’d like see or what Marcellina in Cucina recipes you have made.
Butterfly Chicken Recipe
Ingredients
- 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
To butterfly chicken
- Remove the whole chicken from the fridge 30 minutes or so before roasted. See Note 2.
- Preheat oven 400℉/200℃. Have ready a large roasting pan that will comfortably accommodate the butterflied chicken.
- 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.
- Turn chicken breast side up and press down with the heel of your palm onto the breast bone until you hear a snap.
- 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.
How to flavor and roast the butterflied chicken
- 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.
- Â 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.
- Season with 2 teaspoons salt and freshly ground black pepper.
- Now take the roasting pan with the butterflied chicken in it. Squeeze the juice half of the lemon over the chicken.
- Spoon a â…“ of the herb/oil mixture over the chicken and spread evenly and into all crevices.
- Turn chicken over breast side up. Squeeze over the juice of the remaining lemon half.
- Slip your fingers gently between the breast and the skin to make a pocket to fill with goodness.
- Spoon some of the herb/oil mixture into the pocket you have just made then spoon and spread the rest over the chicken.
- Drizzle over remaining oil and sprinkle with extra salt (or to your taste).
- Roast for 1 hour. Check at 50 minutes. See Note 3.
- When cooked, remove and cover with loosely with foil to rest for 10 minutes.
- Cut the chicken into pieces and arrange on a serving platter. Spoon some of the pan juices over. Serve immediately.
Notes
- Any fresh herbs can be used - I like to use a combination of basil, parsley and at least 1 tablespoon of fresh rosemary leaves. If I have fresh tarragon or thyme that's lovely too. But the bulk of the herbs are made up of basil and parsley.
- Take the chicken out of the fridge for 20-30 minutes so that it can come to room temperature. Obviously, be sensible about this, if it's a stinking hot summers day the chicken will come to room temperature as you prepare it. The main thing is that a cold chicken will take longer to cook and you will have to adjust times to suit and then you risk drying out the breast meat.
- To know if the chicken is done, you can use a thermometer. I have read that you should check in the thickest part of the thigh which should read somewhere between 165°F/75°C - 175°F/80°C. Which is fine but use your commonsense. If the juices run clear, that's done and the meat should be firm not jiggly. I like the blood near the bone to be cooked and that only happens at about 185°F/85°.
- Cook to a minimum temperature of 165 °F (75 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Excellent – used parsley because that’s all I had, but will try including basil when it grows. Skimmed the pan juices and thickened for a delicious jus as well.
I’m happy you enjoyed the recipe, Anne! Basil is wonderful when you have it but any herbs are great in this recipe.
I made this recipe substituting fresh herbs with fridge packets of herbs, parsley, mint and basil together with fresh rosemary stalks. It is so delicious and very easy to make. I’ll definitely make this again.
Thank you Marcellina
That’s a delicious combination of herbs, Beverley!
I have made this chicken a few times. Once on the BBQ & twice in the oven. Wow, unbelievably moist & succulent! My guests absolutely loved it & thought I was an amazing cook. I like that something so tasty can be so easy to prepare. Well, it’s on the menu again tonight… so I better start prepping. Thank you for this delicious recipe. I think I need to try out some of your other recipes!
From the Aussie Downunder
That’s so great that you and your guests loved the butterflied chicken, Nadia. It’s one of my family’s favs!
Can you cook this in the same oven while cooking your crispy potatoes? https://www.marcellinaincucina.com/roasted-potatoes-recipe/
Yes you can but the two recipes have slightly different oven temperatures. I’d use the higher oven temperature indicated for the potatoes and protect the chicken with foil for the first half of the cook then remove. In my oven, I’d place the potatoes on the rack above the chicken. However, every oven is different so I recommend you watch and adjust as needed. Also, the cooking times may differ because you have more in the oven – this happens with my oven so test the chicken with a thermometer.
Great recipe. I love making this and varying the herbs that I use. I also make a pocket on the thighs and put a teaspoon of the purée in there also since I’m not a skin eater.
Shari, that sounds like a great option!
It looks amazing! I can’t wait to try it!
Hope you enjoy one of our family favs!
The flavors were nice but for some reason my chicken, particularly legs can’t thighs did not brown. I put them under the broiler which helped.
Hi Jacquie. I’m so glad you loved this butterflied chicken as much as we do! Ovens vary quite a lot and that could be the reason for the legs and thighs not browning. Popping it under the broiler is a good idea, in this case. Thanks for the feedback!
Delicious and Easy..
Can you make the ‘pesto’ and prepare the chicken a day before??
Hi Tanya! Absolutely! You make the “pesto” and prepare the chicken in advance. Enjoy!
This roasted chicken looks like the perfect dinner.
Beautiful, simple chicken with a foolproof recipe for a moist, delicious result everytime.
My brother does this a lot, but I never have and do not know why! Love the idea, and will have to do it next chicken I buy. Thanks for the inspiration! 🙂 Looks delicious!
Christina, I love roasting chickens like this – it’s quicker and the meat stays juicer.
I’ve always been terrified of butterflying a chicken – it’s a job I leave for my husband! But your tips have shown me its not so hard, so I am definitely giving this a try soon. Thanks for sharing 🙂
That’s great! Don’t be nervous – you can do it!
I just made a similar recipe that had heating of a heavy skillet with the oven. The butterflied chicken was put breast side down and cooked for only 30 mins before turning over and cooking a further 10 mins. So same thing really cooked in 40 mins. Yuum.
That sounds like a great idea to heat the skillet first to speed up cooking even more!
I will try today on a snowing night,
Here in Toronto.
I let you know.
Franco
I actually made this today. It was a rainy day in North Queensland. I’d love to see a pic of your Butterflied Roast Chicken, Franco!
Marcellina, I’m actually visiting Hamilton Island now- in your neck of the woods (sort of)! You’ve inspired me to again make a butterflied chicken- the last time was years ago when I made a Piri-Piri chicken. Not to brag (ha,ha) but once I actually de-boned an entire duck! Thanks for sharing this lovely recipe!
Welcome to North Queensland, Fran! Lovely time to be here! I hope you have a great stay. Oooh, boned a chicken but never a duck. Actually I haven’t cooked a lot with duck but I love eating it!
I remember butterflying a chicken to make Piri-Piri chicken years ago- I agree it’s not that hard and you’ve inspired me to try this again! (BTW- I pinned your photo)!
I’m 40 and I STILL haven’t roasted a whole chicken and I don’t have a good answer as to why that is. So that means, I need to get with the program and follow your recipe/techniques. Thank you for the inspiration!
You should try, Christina. It’s not that hard. Let me know how it turns out xx
This roasted chicken looks like the perfect dinner! I like that you removed the back bone, I’ve always wanted to try this. Yum! Take care.
Thank you, Stacey! You should try. It’s not that hard. xx
I have never butterflied my chicken before… you have encouraged me to try Marcellina… thanks for the inspiration ♥ Your chicken looks perfectly roasted. Can’t wait to see your chicken sauce.