Roast Butterflied Chicken

Jump to Recipe

There’s something wonderfully comforting about a roast chicken, and when it's butterflied, you get all the deliciousness in a fraction of the time. Butterflying – a fancy term for removing the backbone and flattening the bird – makes the chicken cook faster and more evenly, giving you juicy meat and crispy skin in every bite.

In this recipe, we take it up a notch with a rich butter marinade, loaded with garlic, cumin, paprika, and lemon. Rubbing this mixture under the skin infuses the chicken with bold, zesty flavors that make each mouthful irresistible. If you’re in the mood for an extra treat, nestle the chicken on a bed of onions, garlic cloves, and your favorite veggies in a cast iron skillet. As the chicken roasts, it releases all those savory juices, soaking into the vegetables and creating a mouthwatering base.

Pressed for time? No problem. You can skip the veggies and simply place the chicken on a roasting pan. It’s still packed with flavor and perfect for those busy weeknights when you want something hearty and homemade without the fuss.

This roast chicken is a small victory in the kitchen. It’s the kind of dish that makes your home smell incredible, draws everyone to the table, and leaves you with leftovers that taste just as good the next day. Whether you're serving it up for a family dinner or meal prepping for the week, this roast butterflied chicken is sure to become a favorite in your cooking repertoire.

Print

With ImageWithout Image

Roasted Butterflied Chicken

Yield: 4

Author: Yasmeen's Kitchen Diary

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 1 whole chicken, butterflied
• 3 tbsp butter, melted
• 3 tsp garlic cloves, minced
• 2 tsp ground cumin
• 1 tbsp paprika
• Mixed spices for grilled chicken (optional): ground onions, ground garlic, citric acid, more paprika, and a bit of chili
• Zest of 1 lemon
• Juice of 1 lemon

Optional:

• 1 onion, sliced (for the base of the pan)
• 1 whole garlic bulb, halved
• Lemon slices (for under the skin and around the chicken)
• Assorted vegetables (e.g., carrots, potatoes, bell peppers)

Instructions

1. In a small bowl, mix together the butter, minced garlic, ground cumin, paprika, lemon zest, and lemon juice. Add the mixed spices if desired.
2. Gently loosen the skin of the butterflied chicken and rub the marination underneath the skin and all over the surface of the chicken. Insert lemon slices under the skin (optional for more flavour) and place some around the chicken.
3. Layer a cast iron skillet with the sliced onions and halved garlic bulb. Add any desired vegetables around the base.
4. Place the chicken on top of the onion and garlic bed, skin side up.
5. Alternatively, just add the chicken to a roasting pan without the vegetables and roast as instructed.
6. Roast in the oven for about 35-45 minutes, or until the chicken is golden brown and the internal temperature reaches 75°C (165°F).
7. Let the chicken rest for about 10 minutes before serving.

Notes

Storage: Allow the chicken to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the chicken in portions in airtight containers or freezer bags for up to 3 months.

Reheating: To reheat, place the chicken in an oven preheated to 180°C (350°F) until warmed through, about 10-15 minutes. To prevent it from drying out, cover it with foil. You can also reheat smaller portions in the microwave, though this may affect the texture of the skin.

Tips: If you want a crispy skin when reheating, broil the chicken for the last 2-3 minutes. Avoid reheating multiple times to maintain the best flavour and texture.

Nutrition Facts

Calories

527.88

Fat (grams)

37.98 g

Sat. Fat (grams)

13.8 g

Carbs (grams)

9.03 g

Fiber (grams)

2.39 g

Net carbs

6.64 g

Sugar (grams)

1.71 g

Protein (grams)

37.26 g

Sodium (milligrams)

217.23 mg

Cholesterol (grams)

165.73 mg

All rights reserved for Yasmeen's Kitchen Diary/Yasmeen AlSawwaf

dinner

Bon appétit