Butterflied Chicken
Transform your weeknight dinner routine with this succulent Butterflied Chicken recipe that’s bursting with flavor and ready in under an hour! By spatchcocking the chicken, you ensure even cooking and perfectly crispy skin every time. A zesty marinade of olive oil, fresh garlic, lemon juice, and fragrant herbs like rosemary and thyme infuses every bite with Mediterranean-inspired goodness, while a finishing brush of melted butter adds a luscious, golden-brown finish. Roasted to juicy perfection, this dish pairs beautifully with roasted vegetables, a fresh salad, or buttery mashed potatoes. Whether you're preparing a family meal or hosting guests, this easy-to-make butterflied chicken is guaranteed to impress.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Paprika
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Unsalted butter, melted
Instructions
Preheat your oven to 425°F (220°C).
Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten the chicken. This is known as butterflying or spatchcocking.
In a small bowl, mix olive oil, minced garlic, lemon juice, chopped rosemary, chopped thyme, paprika, kosher salt, and ground black pepper until well combined.
Pat the butterflied chicken dry with paper towels to remove excess moisture. Brush or rub the seasoning mixture evenly over both sides of the chicken, ensuring it is well coated.
Place the chicken, skin-side up, on a rimmed baking sheet or in a roasting pan. Tuck the wings slightly under the breast to prevent burning.
Roast the chicken in the preheated oven for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.
Halfway through the cooking time, brush the chicken with the melted butter for extra richness and to achieve a golden-brown skin.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute.
Carve the chicken into pieces and serve warm with your favorite side dishes.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.0 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
