Ingredients
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1,5 kg of Whole chicken
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to taste Salt
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to taste Grounded black pepper
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5 tbsp. of Extra Virgin olive oil
Directions
This recipe is perfect for everyday cooking. The only thing it has in common with the butterflied roasted chicken is the way we cut a whole chicken lengthwise along the backbone, lay it flat on a roasting pan and roast it. In this case, we make one cut and unlike the classic butterfly chicken cut, we do not cut out the backbone. In other words, we are simplifying everything as much as possible. The result will be a chicken browned with a crispy crust on all sides.
This method is also great for roasting chicken for a larger group of people – you can fit two small chickens on one roasting pan.
It is quick and delicious!
Bon Appétit!
P.S. You can find a professional recipe for butterflied roasted chicken with brined chicken to achieve juicy and flavorful meat right here.
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Steps
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1
Done
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Preheat the oven to 220 degrees Celsius. |
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2
Done
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To butterfly the chicken, cut it lengthwise along the backbone, lay it flat with the breast facing up, and press down on the sternum so that the chicken lies completely flat. |
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3
Done
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Next, brush the chicken with olive oil so that it coats all sides of the chicken. Finally, season it with salt and black pepper, ensuring all sides are evenly seasoned. |
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4
Done
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Grease a roasting pan with a little olive oil. Place the seasoned chicken on the sheet, flat with the butterfly breast side up. Roast at 200 degrees Celsius for 15 minutes, then reduce the temperature to 180 degrees Celsius and roast until the chicken is cooked through. The roasting time will depend on the size of the chicken, its initial temperature and how browned you want to make the crust. As a general guideline, a 1.5 kg chicken will take about 1 hour and 20 minutes to roast. |
