Butterfly Chicken

Table of Contents

Butterfly chicken, sometimes referred to as spatchcock chicken, is a complete chicken prepared by flattening and removing the backbone. Compared to traditional roasting, this method produces juicy, tender meat, crispy skin, and even cooking in less time. It’s the ideal option for BBQs, weekday dinners, and situations where you want to wow visitors with little work!

Why Eat Butterfly Chicken?

Cooking Evenly: By flattening, you can prevent overcooked or undercooked areas and guarantee that the chicken cooks evenly. crunchy Skin: Skin that is seductively crunchy is the result of more surface area being exposed to heat. Faster Cooking Time: About 25% less time is spent roasting. Versatile: Blends well with a range of marinades and seasonings.

Ingredients

One complete chicken (about 3–4 pounds)
Two tablespoons of olive oil
1 tablespoon of minced garlic
One tablespoon of freshly chopped rosemary
One tablespoon of freshly chopped thyme
One tsp of paprika smoked
One teaspoon of salt
Half a teaspoon black pepper
One lemon’s juice

Detailed Instructions

First, get the chicken ready. Take Out the Backbone: On a chopping board, arrange the chicken breast-side down. Remove the backbone by cutting it along both sides with kitchen shears. If you want to make stock, save the backbone.
Flatten the Chicken: To flatten the chicken, turn it over and apply pressure to the breastbone. As it flattens, a faint crack will be audible.
Second, season the chicken. Combine the olive oil, lemon juice, salt, pepper, paprika, garlic, rosemary, and thyme in a small bowl.
For optimal taste, rub the mixture generously over the chicken, making sure it goes into all the nooks and crannies.
Step 3: Use the Oven Method to Cook the Chicken: Set the oven temperature to 425°F (220°C). Position the chicken breast-side up on a roasting rack set over a baking sheet.
The thickest section of the breast should attain an internal temperature of 165°F (74°C) after 35 to 45 minutes of roasting. The Grill Method Set the grill’s temperature to medium-high (375°F/190°C).
After placing the chicken skin-side down, cook it for ten to twelve minutes. After flipping, grill for a further 25 to 30 minutes, or until cooked through.
Step Four: Take a Break and Serve To preserve the juices, let the chicken sit for ten minutes after cooking
. Cut into slices and serve with your preferred sides, such as a fresh salad, mashed potatoes, or roasted veggies.