Easy roasted Butterflied chicken really helps to reduce the cooking time and it cooks much more evenly than roasting a whole chicken. And more importantly, it is very hard to overcook the chicken breast before the thighs are cooked, so it’s a win-win. You’ll be surprised at how simple it is to butterfly a chicken and it only takes about 5 minutes in total. Go ahead and serve it with roasted potato and a lovely silverbeet sauce for a tasty and fragrant midweek meal idea. Also delicious with a side of brussels sprouts drizzled with creamy tahini
The easy roasted butterflied chicken recipe will blow you away with its delicious flavours and tenderness, this also makes the perfect Christmas main dish. Are you looking for the perfect Christmas Table, check my Step-By-Step Middle Eastern Christmas Lunch Menu
Preheat oven to 180°C.
Combine the salt and spices and set aside.
Cut the potatoes into approximately 3 cm cubes, rinse well under cold water, strain, and season with salt. Add the lemon juice, toss and set aside.
Combine softened butter, parsley, and crushed garlic well. Set aside.
Place the chicken with the breast side facing down, and the legs facing you. Hold the chicken with one hand and with a sharp knife, cut between the two breasts, pressing down in the middle of the breastbone.
Lay the chicken flat and use your hands to press down firmly, flattening the chicken. You’ll hear a crack, and that means you’ve done it!
Use your hands to loosen and gently separate the chicken skin away from the breast and thigh meat to create pockets.
Massage most of the butter under the skin into the gaps, as far as you can reach. Rub the rest of the butter all over the outside of the chicken.
Place the thyme sprigs under the skin, inside the pockets.
Sprinkle the dry spice rub all over the chicken.
Place the chicken, skin side up a roasting tray. arrange the diced potatoes all around it.
Roast for approximately 40-45 minutes or until golden in colour and cooked through.