Butterflied Roasted Chicken Recipe

5 from 1 vote

Banish dry and overcooked chicken breasts forever with this simple technique for roasting a delicious, tender bird every time.

Course Main Course

Cuisine American

Keyword butterfield chicken, roasted

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 481kcal

Cost 15

Preheat your oven to 400 F.
Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with kitchen shears and remove the backbone. Flip the chicken breast side up, and open it like a book. Press firmly on the breasts with your palm to flatten them.
1 whole chicken
Save the backbone for some homemade stock.
In a small bowl, combine the cooking fat and 2 tablespoon of the rosemary.
3 tbsp. melted Paleo cooking fat
Rub the chicken with ⅔ of the fat/rosemary mixture and season the chicken to taste with sea salt and ground pepper.
Line a large baking sheet with aluminum foil.
Place the chicken on the baking sheet and surround it with the vegetables and the lemons.
2 lemons
Pour the remaining fat/rosemary mixture over the vegetables and season to taste.
3 tbsp. fresh rosemary, 2 onions, 4 carrots, Sea salt and freshly ground black pepper to taste, 2 bell peppers
Place the baking sheet in the oven and cook for 1 hour or until a meat thermometer reads 165 F in the thickest part of the breast.
Remove the chicken from the oven, squeeze some lemon juice over it, and serve.
2 lemons