BUTTERFLY CHICKEN RECIPE
How to butterfly and roast a moist flavorsome chicken
Provided by Marcellina
Categories Main Course
Time 1h15m
Number Of Ingredients 9
Steps:
- Pat the chicken dry with paper towels and turn the chicken breast side down on the board. 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.
- 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!
- Preheat oven 400ºF/200ºC
- 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.
- Using a mini food processor or similar appliance, process lemon rind, herbs, garlic and chilli flakes, if using, with 1/4 extra virgin olive oil until finely chopped and looks a bit like pesto.
- Season with 2 teaspoons salt and freshly ground pepper
- Place the chicken in a roasting pan breast side down. Squeeze over the juice half of the lemon,
- Spoon a 1/3 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 recipe notes)
- When cooked, remove and cover with loosely with foil to rest for 10 minutes.
Nutrition Facts : Calories 478 kcal, Carbohydrate 2 g, Protein 27 g, Fat 39 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 1267 mg, ServingSize 1 serving
ROAST CHICKEN WITH HERBED MUSHROOMS
Provided by Tyler Florence
Categories main-dish
Time 2h
Yield 4 to 7 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees F.
- Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
- In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
- Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
- Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.
BUTTERFLIED CHICKEN WITH HERBS AND CRACKED OLIVES
Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
Provided by Alison Carroll
Categories Bon Appétit Chicken Poultry Dinner Olive Herb Summer Grill Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- The night before you plan to grill the chickens, place them on a work surface, breast side up, and open them up against the surface as much as possible. Using your palms, press firmly on breastbone to flatten breast. You may hear a crack. This means you're doing it right. Set chickens, breast side up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours and up to 2 days.
- Remove chickens from refrigerator and set out on your counter. Combine garlic, Aleppo-style pepper, rosemary, and 1/4 cup oil in a small bowl. Rub chickens all over with mixture and let sit until room temperature, 1-2 hours.Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Set chickens, skin side down, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15-20 minutes.Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 20-25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.Mix olives, lemon juice, oregano, chopped parsley, remaining 1/4 cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.
HIGH ROAST CHICKEN
High heat-roasted chicken allows for quick, delicious meals any night of the week.
Provided by carabakescupcakes
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h40m
Yield 4
Number Of Ingredients 13
Steps:
- Dissolve kosher salt and sugar in water in a large container to make brine. Place chicken into brine, cover, and refrigerate until chicken meat is seasoned, 1 to 4 hours.
- Stir unsalted butter, Dijon mustard, garlic, and thyme in a bowl and let stand at room temperature while chicken marinates in brine.
- Remove chicken from brine, rinse chicken, and discard used brine. Use a sharp, sturdy knife or poultry shears to slice along both sides of the backbone from the tail to the neck, through the bones; remove backbone and tail. Turn chicken over, spread open with breast side facing up, and hit chicken sharply with the heel of your hand between the two chicken breasts to break the breast bone. Press chicken flat with your hands.
- Dry chicken thoroughly with paper towels on both sides. Use your fingers to loosen the skin over the chicken breast and thighs. Stir 1 pinch black pepper into the seasoned butter mixture and spread butter mixture generously underneath the skin. Pat chicken dry again. Lay the flattened chicken, breast side up, on the top of a 2-part broiler pan. Rub chicken with vegetable oil and sprinkle with more black pepper.
- Move a rack into the lower third of oven and preheat oven to 500 degrees F (260 degrees C). Line the bottom of broiler pan with aluminum foil.
- Place potato slices into bottom of broiler pan atop aluminum foil; toss potatoes with olive oil and season with salt and black pepper. Place top of broiler pan containing chicken over pan bottom.
- Roast chicken and potatoes in the preheated oven for 20 minutes; rotate pan and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), about 20 more minutes. Let chicken rest on platter or cutting board while you blot excess chicken fat from top of potato slices. Invert broiler pan bottom to turn potatoes out into a serving dish and blot again with paper towels. Cut chicken in quarters with a sharp knife and serve with potatoes.
Nutrition Facts : Calories 991.6 calories, Carbohydrate 77.5 g, Cholesterol 209.3 mg, Fat 45.3 g, Fiber 3.8 g, Protein 67.4 g, SaturatedFat 14 g, Sodium 11695.9 mg, Sugar 26.7 g
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
ROASTED CHICKEN BREASTS WITH HERBS AND PORCINI MUSHROOMS
This is a recipe that stems from "Roasted Chicken Breast Base Recipe" - reference recipe #316587. I love this recipe, but I also love porcini mushrooms!
Provided by Sondra Beth
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
- Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
- Follow recipe for "Roasted Chicken Breast Base Recipe" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.
Nutrition Facts : Calories 0.4, Sodium 0.1, Carbohydrate 0.1, Fiber 0.1
BUTTERFLIED MUSHROOM CHICKEN
A fantastically simple dish that looks and tastes gourmet, yet uses accessible ingredients, that so many adore! The sauce alone is worth trying! P.S. Butterflying the chicken is optional, but looks very pretty when plated and allows the flavors to infuse the chicken breast.
Provided by Adopted Parisian
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Butterfly chicken breasts, flavor with salt and pepper, place open side up in 8x14" glass dish and set aside.
- In a large skillet melt the butter then add porcinis. Cook covered, 2-3 minutes, stirring once.
- Remove porcinis with slotted spoon, set aside and keep warm.
- Stir in cream, white wine, two tablespoons chives, lemon zest and garlic.
- Bring to boil then reduce heat.
- Simmer, uncovered, 3-5 minutes or until slightly thickened and bubbly.
- Stir in porcinis and remove from heat.
- Drizzle sauce over raw breasts, cover with foil and bake in 350 oven until juices run clear.
- Garnish with extra chives and serve with salad and fresh bread.
Nutrition Facts : Calories 619.9, Fat 48.2, SaturatedFat 25.6, Cholesterol 202.5, Sodium 515.3, Carbohydrate 6.9, Fiber 0.5, Sugar 1.1, Protein 34.9
MUSHROOM & HERB CHICKEN
My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.
Nutrition Facts : Calories 228 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 698mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
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.
HIGH-ROASTED BUTTERFLIED CHICKEN WITH HERBS AND PORCINI MUSHROOM
This a combination recipe from Cook's Illustrated. It is sinfully delicious! The porcini mushrooms add a unique earthy, smoky flavor. I personally didn't brine the chicken because it already had a saline solution injection. I also didn't make the potatoes with it, but will try that next time. Although there seems to be a lot of steps, it's not really all that difficult for amazing results! Th skin is absolutely beautiful and crisp.
Provided by nsomniak6
Categories Whole Chicken
Time 2h
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour.
- Meanwhile, In small bowl, cover mushrooms with boiling water; let stand until mushrooms soften, about 15 minutes. Using fork, lift mushrooms from liquid and chop fine.
- In small bowl, mix porcini, thyme, rosemary, 1/2 teaspoon salt, and butter until combined.
- Adjust oven rack to lower-middle position and heat oven to 500 degrees. 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. Butterfly chicken, flatten breastbone with palm of hand.
- Slip your fingers between skin and breast, loosening the membrane.
- Scoop some of the butter onto a spoon, slide it under breast skin, and spread by pushing on top of skin with your fingers.
- Work butter under skin to cover breast evenly. Repeat with each drumstick and thigh.
- 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 thermometer registers 160 degrees 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.
- Cut chicken into serving pieces and serve with potatoes.
Nutrition Facts : Calories 1218.1, Fat 73.6, SaturatedFat 25.6, Cholesterol 284.4, Sodium 28975.9, Carbohydrate 74.8, Fiber 6.4, Sugar 27.2, Protein 63.2
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