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
SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE
Steps:
- Place oven rack in upper-middle position and preheat oven to 450°F (232°C). Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
- If using herbs: using your fingers and starting from the neck end and working your way down towards the legs, gently separate chicken skin from the breast and thigh meat; be careful not to tear the skin. Carefully push the herbs under the skin, distributing them as evenly as possible all over the breast and thigh muscle.
- Combine 1 tablespoon (15g) kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken skin and cavity sides, then return to skin-up position. Drizzle chicken skin with 1 tablespoon (15ml) oil, rubbing to distribute evenly.
- Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.
- Meanwhile, heat remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until shimmering. Add chicken backbone and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.
- Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.
Nutrition Facts : Calories 850 kcal, Carbohydrate 4 g, Cholesterol 281 mg, Fiber 1 g, Protein 83 g, SaturatedFat 16 g, Sodium 1017 mg, Sugar 1 g, Fat 51 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES
Really tasty and easy to make. ok i forgot to add that i got it off of americas test kitchen. it was my first recipe i posted.
Provided by snilsson
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
- Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
- Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
- Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
BUTTERFLIED CHICKEN
Make and share this Butterflied Chicken recipe from Food.com.
Provided by Gay Gilmore
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Position the oven rack 8 inches from the flame/coil and turn broiler to high.
- Crack peppercorns with a mortar and pestle until coarsely ground.
- Add garlic and salt and work well.
- Add lemon zest and just enough oil to form a paste.
- Cut vegetables into pieces and place in a deep roasting pan.
- Place chicken on a plastic cutting board breast-side down.
- Using kitchen shears, cut ribs down one side of back bone and then the other and remove.
- Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out.
- Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
- Loosen the skin at the neck and the edges of the thighs.
- Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus.
- Drizzle the skin with oil and rub in, being sure to cover the bird evenly.
- Drizzle oil on bone side of chicken as well.
- Arrange bird in roasting pan, breast up, atop vegetables.
- Place pan in oven being sure to leave the oven door ajar.
- Check bird in 10 minutes.
- If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up.
- Cook 12-15 minutes or until the internal temperature reaches 165 degrees.
- Juices must run clear.
- Remove and place chicken into a deep bowl and cover loosely with foil.
- Tilt pan so that any fat will pool at corner.
- Siphon this off with a bulb baster.
- (This fat is great in vinaigrettes).
- Set pan over 2 burners set on high.
- Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs.
- Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus.
- Strain out vegetables and discard.
- Slice chicken onto plates or serve in quarters.
- Sauce lightly with jus and serve.
More about "crispy butterflied roast chicken recipes"
ROASTED BUTTERFLIED CHICKEN - HIGH TEMP CRISPY SKIN …
From gregfly.com
Estimated Reading Time 4 mins
ROASTED ROSEMARY BUTTERFLIED CHICKEN WITH VEGETABLES
From inspiredtaste.net
BUTTERFLIED ROAST CHICKEN USING TURBO BROILER - FOXY …
From foxyfolksy.com
CRISPY SPATCHCOCK CHICKEN RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
QUICK BUTTERFLIED ROAST CHICKEN - DONNA HAY
From donnahay.com.au
BUTTERFLIED ROAST CHICKEN WITH CHILE-CINNAMON RUB
From finecooking.com
HOW TO MAKE PERFECTLY BUTTERFLIED AND CRISPY SKILLET …
From ladyandpups.com
HERB ROASTED BUTTERFLIED CHICKEN RECIPE
From recipetips.com
BUTTER ROASTED CHICKEN - THE ONLY ROAST CHICKEN …
From thekitchenmagpie.com
BUTTERFLIED ROAST CHICKEN RECIPE » LEELALICIOUS
From leelalicious.com
DRY BRINED CRISPY ROASTED CHICKEN - JAMIE GELLER
From jamiegeller.com
BROILED BUTTERFLIED CHICKEN - COOKSTR.COM
From cookstr.com
BUTTERFLIED ROAST CHICKEN WITH HERBS THAT YOU WILL LOVE
From marcellinaincucina.com
CAST IRON CRISP ROAST BUTTERFLIED CHICKEN WITH ROSEMARY …
From americastestkitchen.com
CRISPY HERB BAKED CHICKEN WITH GRAVY (EASY ROAST …
From recipetineats.com
ROASTED BUTTERFLIED CHICKEN RECIPES FOR SUNDAY LUNCH
From ireallylikefood.com
PAN-ROASTED BUTTERFLIED CHICKEN WITH FRESH HERBS
From rachaelraymag.com
CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES
From cooksillustrated.com
GARLIC HERB WHOLE ROASTED CHICKEN - COOKING WITH BLISS
From cookingwithbliss.com
BUTTERFLIED ROAST CHICKEN (SPATCHCOCKED CHICKEN ... - WHERE IS MY …
From whereismyspoon.co
5/5 (1)Category PoultryCuisine AmericanCalories 429 per serving
CRISPY ROAST BUTTERFLIED CHICKEN WITH ROSEMARY AND GARLIC (CAST …
From cupofsugarpinchofsalt.com
GRILLED BUTTERFLIED CHICKEN | RICARDO
From ricardocuisine.com
ROASTED SPATCHCOCK CHICKEN (BUTTERFLIED CHICKEN ... - AHEAD OF …
From aheadofthyme.com
HOW TO ROAST A CHICKEN WITH CRISPY SKIN | EPICURIOUS
From epicurious.com
BUTTERFLIED ROASTED CHICKEN WITH VEGETABLES - A PEACHY PLATE
From apeachyplate.com
BUTTERFLIED HIGH-ROAST CHICKEN WITH CRISPY POTATOES
From theradicalhomemaker.net
JUICY, LEMONY BUTTERFLIED ROAST CHICKEN — ANNA MAGAZINE
From annamagazine.ca
BUTTERFLIED ROAST CHICKEN - LET'S EAT CUISINE
From letseatcuisine.com
CAST IRON ROASTED BUTTERFLIED CHICKEN - DADCOOKSDINNER
From dadcooksdinner.com
HOW TO MAKE A BUTTERFLIED ROAST CHICKEN - LADY AND THE BLOG
From ladyandtheblog.com
CRISPY BUTTERFLY CHICKEN RECIPE - EASY RECIPES
From recipegoulash.cc
BUTTERFLIED ROAST CHICKEN RECIPE - COOK.ME RECIPES
From cook.me
GARLIC BUTTER ROAST CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
CRISPY ROAST CHICKEN “UNDER A BRICK” WITH POTATOES - JANINE'S RECIPES
From janinesrecipes.com
CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES | COOK'S ...
From cooksillustrated.com
HOW TO MAKE CRISP ROAST BUTTERFLIED CHICKEN WITH ROSEMARY AND
From youtube.com
PERFECT BUTTERFLIED ROAST CHICKEN - SIMMER - SAUCE
From simmerandsauce.com
RECIPE: BUTTERFLIED ROASTED CHICKEN - FOOD NEWS
From foodnewsnews.com
OVEN ROASTED BUTTERFLY CHICKEN & VEGGIES - COOK AT HOME MOM
From cookathomemom.com
BUTTERFLIED PAN ROASTED CHICKEN – AUGUSTUS RANCH MEAT COMPANY
From augustusranch.com
GARLIC HERB BUTTER ROAST CHICKEN - CAFE DELITES
From cafedelites.com
BUTTERFLIED ROAST CHICKEN - AROUND THE WORLD IN EIGHTY DISHES
From eightydishes.com
CRISPY SKIN BUTTERFLIED BBQ CHICKEN | POULTRY RECIPES | WEBER BBQ
From weber.com
JUICY BUTTERFLIED ROAST CHICKEN RECIPE - THEFOODXP
From thefoodxp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love