Butterflied Roasted Chicken - Alabamas13.com WVTM-TV Birmingham, AL

Butterflied Roasted Chicken

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Butterflied Roasted Chicken

Yield: 4 servings, 1/4 chicken per portion


1 ea                              Chicken, about 4

1 #                               Yukon gold potatoes, sliced 1/2”

1 ea                              Leek, trimmed, thoroughly washed and dried, white part only, slice 1/4”

3 - 4 sprigs                   Rosemary or Thyme, fresh

2 T                               Olive oil

4 oz                             Unsalted butter, softened

1 tsp                             Sea salt, coarse

1/2 tsp                          Freshly cracked black pepper

1 ea                              Lemon, halved


1.      Preheat your oven to 450 degrees.

2.      Spatchcock (butterfly) the chicken by placing it on your cutting board breast side down. Find the spine down the center and using a sharp knife or kitchen shears, cut down one side of the backbone / spine. Turn the chicken and cut down the other side. Remove the backbone (and save for stock!). Turn the chicken over and firmly press down in the center of the breastbone to flatten it – “open it” like a book. Dry thoroughly with paper towels.  Reserve at room temperature.

3.      Toss together the sliced potatoes, leek, fresh herb and olive oil. Place in a parchment paper-lined half sheet pan or large, shallow roasting pan.

4.      Using your hands, smear the softened butter all over the top - the skin side - of the chicken and place on top of the potato mixture, skin side up. Season with salt and pepper and squeeze the lemon over the top of the chicken.

5.      Roast for 30 – 40 minutes, basting halfway through, until the skin is crisp and golden and a thermometer reads 160 degrees in the thickest part of the breast.

6.      Remove from the oven and rest for 10 – 15 minutes before cutting / carving. Serve with herbed potatoes and leeks and accumulated pan juices.

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