A Very Unique Butterflied Roasted Chicken Dish Recipes
BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY
Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.
Provided by foodelicious
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
- Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
- Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g
BUTTERFLIED ROAST CHICKEN
Whether it is for a family dinner or a small holiday gathering, this Butterflied Roast Chicken is marinated with lemon and rosemary flavours and roasted to juicy perfection.
Provided by Regina | Leelalicious
Categories Dinner
Time 55m
Number Of Ingredients 7
Steps:
- Pat the chicken dry with paper towel. Flip the bird breast side down. Using kitchen or poultry shears, cut alongside the backbone about 1 inch from the center. Then make the same cut along the other side and remove the backbone (save and freeze for homemade chicken stock in the slow cooker or Instant Pot).
- Make a small cut at the beginning of the breast bone. This will make the bird lay flat. Cut away any extra skin or fatty parts and pat dry the inside as well. Transfer butterflied chicken breast side up to a casserole or simmer dish.
- To make the marinade, in a small bowl whisk together olive oil, lemon juice, minced garlic, and minced rosemary.
- Season the entire top side of the the chicken with salt and pepper. Then spoon about half of the marinade over the bird. Rub the seasoning and marinade all over with your hands to make sure every part of the skin is covered.
- Flip the butterflied chicken over and repeat with more salt, pepper, and the rest of the marinade.
- Let the chicken marinate for at least half an hour (at room temperature) or overnight (in the fridge).
- When you are ready to roast the spatchcock chicken, preheat the oven and a large cast iron pan to 500°F. Put the preheated pan on a cutting board and place the chicken breast side down inside of it.
- Arrange the lemon slices and rosemary sprigs on top and around the chicken.
- Turn the oven heat down to 450°F and bake the chicken for 30 minutes.
- Then flip the chicken around and roast about 15 minutes more until the internal temperature at breast reaches 160°F and 175°F at the thigh.
- Let the chicken rest over with a pan or aluminum foil for 15 minutes before carving.
- To carve, make a cut where the wing attached to the breast. Then separate the leg, and divide the leg into thigh and drumstick pieces. Separate the 2 breast pieces and cut away the ribs from behind. Then slice the breast into even strips.
A VERY UNIQUE BUTTERFLIED ROASTED CHICKEN DISH
This is certainly not your average roasted chicken. This I think, came from a Cooking Light or possibly Southern Living magazine, those were the two magazines I used to get (maybe 5-6 years ago), but all I have is a very poor black and white copy with my hand written notes. But when I find a recipe I like - I rate it 2 ways. 1-5 for taste and a "check mark" if I have actually made the dish, and an "X" if I haven't. This recipe had a 5 for great taste and a check.Unfortunately, it was just one of those recipes that lost in my file which I have digging through lately. It is a little bit of work, but take advantage of your butcher. I just ask mine at my local grocery store to butterfly my chicken so I don't have to. Now, it does take about 1 1/2 hours to roast and 1/2 hour to prepare, so I wouldn't suggest a weeknight, but it is a great weekend meal. Serve with a nice fresh green salad, and my warm blue cheese vinaigrette.
Provided by SarasotaCook
Categories < 4 Hours
Time 2h30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Chicken -- Set out the chicken from the refrigerator on the counter to come to room temp or to take the chill off. Rub with olive oil, salt and pepper on both sides and just let it hang out what you prepare the vegetables.
- Vegetables -- In a medium saute pan on medium heat, add the 1/4 cup olive oil and butter, celery, leeks, onions and garlic and cook until soft and tender, about 5 minutes. Then stir in the red pepper flakes, thyme, parsley, salt and pepper and the lemon zest and cook just another minute. Remove from the heat.
- Roasting -- Now, in a large oven proof saute pan, I use my 12" cast iron for this, but any large saute pan will work. Drizzle the 1 tablespoon of olive oil on the bottom of the pan and then add in the bread slices. Make sure to cover the bottom of the pan well.
- Then spoon over all the vegetables over the bread slices. Be sure to cover each slice has some of the vegetables. Also pour in any extra juice in the pan, don't let that flavor go to waste.
- Top with the chicken, skin side up, already seasoned. Drizzle the lemon juice over the chicken and roast.
- Bake -- Cook in a 375 degree oven for 1 1/2 hours until the skin is golden brown and the internal temperature is 160-165. Remove when done and cover with foil to let rest 10 minutes before serving.
- Serve -- Remove the chicken and cup up into serving pieces and put back in the pan with the stuffing and vegetables. Serve, just family style right from the pan. Add a good salad and you have an amazing chicken dinner. I wish I could take credit for this recipe but can't.
Nutrition Facts : Calories 1020.9, Fat 54.8, SaturatedFat 13.9, Cholesterol 162.9, Sodium 1347.8, Carbohydrate 80.5, Fiber 7.2, Sugar 8.2, Protein 50.9
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