A quick and easy one-pan rosemary oven-baked butterflied chicken recipe with roasted vegetables.
Butterflying the chicken will reduce the cooking time. It is also the secret to perfectly cooked and juicy white meat and crispy skin. Let me show you how to do it.
How to butterfly a chicken: Butterflying a chicken means to remove the backbone of the chicken so that the whole chicken can lay flat on a baking sheet or dish. This helps the chicken roast or bake evenly, and since all of the chicken skin is facing up, it browns and crisps up nicely.
I hope you will try this recipe. It is easy to do – just cut the chicken into a butterfly, put all the vegetables, and place it in the oven, and the dish is done in an hour.
If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊
You will need:
- 1 whole chicken
- 800 to 1000 grams potatoes, scrubbed and quartered
- 1 large lemon, washed and quartered
- 1 whole garlic, cut in half horizontally
- 1 handful fresh rosemary
- 3 tbsp olive oil
- salt and pepper
- Preheat your oven to 220 degrees Celcius (428F).
- On a clean chopping board, place the chicken and using a pair of kitchen shears, cut all the way down one side of the backbone from the neck to tail. You will just cut the small rib bones. Once the backbone is removed, open up the chicken with the legs closest to you, and using a sharp knife, slice the piece of cartilage down to the center that joins a bone. Flip the chicken over the skin side up and with the palm of your hand, press down on the center to flatten the bird. Or you can also watch this video.
- Once your chicken is ready, grease your baking with oil or cooking spray.
- Place the potatoes, garlic, and lemon on the bottom and all around the baking dish. Sprinkle the fresh rosemary, season with salt and pepper, then drizzle with olive oil.
- Rub the chicken with a generous amount of salt, pepper, and olive oil.
- Transfer to the oven and bake for 50 minutes, or until an instant-read thermometer reads 79 degrees Celcius (174F).
- Remove the chicken from the oven and let it rest for 15 minutes before cutting.