Butterfly Classic Roasted Chicken. Clean your chicken and pat dry. Cut and remove the back bone and push chicken forward with your hand so it will break the bone and butterfly the chicken Rub your chicken with marinating ingredients. Rub olive oil on both sides of chicken and generously season with salt and black pepper.

Flatten the chicken with your hands with firm pressure. This process is called butterflying the chicken. To butterfly chicken Pat the chicken dry with paper towels and turn the chicken breast side down on the board. You can Have Butterfly Classic Roasted Chicken using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Butterfly Classic Roasted Chicken

Lets Go Prepare 1 of whole chicken (room temperature).
Lets Go Prepare of Marinating ingredients :.
What You needis 3 of minced garlic.
Lets Go Prepare 1/2 of chopped yellow onion.
What You needis 100 gram of unsalted butter.
What You needis to taste of Salt.
Lets Go Prepare 1 tbs of blackpepper.
What You needis 1 tbs of dried rosemary.
It's 2 tbs of dried thyme.
What You needis of (if you have fresh one, that will be good).
Lets Go Prepare 1 tbs of olive oil.
It's 1 tbs of cayenne/chilli powder.
What You needis 1 1/2 tbs of paprika powder.
What You needis of To be inside the chicken :.
It's 4 of pressed garlic.
Lets Go Prepare 1/2 of yellow onion chopped coarsely.

Using strong kitchen scissors (the Jamie Oliver ones I have are great), start at the tail and cut up each side of the backbone and cut the backbone out. Rub the spice mixture on the chicken, and drizzle a little bit of oil all over the top. This roast chicken and vegetables dish takes a while in the oven, but it's super easy to prepare. and just wait till you see the look on people's faces when they taste it!. Home » Main Course » Butterflied Roast Chicken on Veggies.

Butterfly Classic Roasted Chicken step by step

Clean your chicken and pat dry. Cut and remove the back bone and push chicken forward with your hand so it will break the bone and butterfly the chicken.
Rub your chicken with marinating ingredients. Make sure all covered. And press garlic and chopped yellow onion inside the skin..
And leave it for 30 minutes to 1 hour. Wrap it with plastic and keep on the fridge..
Preheat your oven to 350 F and place your chicken on your baking pan. I used aluminium baking pan. Hide the tip of wings so it won't burn..
Roasted your chicken and in 1 hour (or make sure the inside temperature for minimum internal chicken temperature is 180 F) using your meat thermometer.
When it's done. Let it rest for 10 minutes and serve with your roasted potatoes or veggies..

Butterflying a chicken is a great technique for grilling or oven-roasting as it will cook faster and more evenly. Begin by patting your chicken dry. Turn over the chicken so its back is facing up. Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme, reserving a couple sprigs for garnish. Roast until juices run clear and a meat.