Juicy butterflied roast chicken

Juicy butterflied roast chicken

10 reviews, 4.3 star(s). 90% would make again

Ready in 1 hour 30 minutes

After trying (and failing) to gracefully carve whole roast chickens, I have fallen in love with butterflying the bird. Butterflied roast chicken is juicy, easy to prepare, and makes carving a snap!

"This was the most AMAZING chicken I have ever had, moist tender and as said so easy to carve and serve. Its gone to my favorites as the whole family loved it including the non chicken eater"


1 roasting chicken
1 Herbs/spices for rub; 1 tsp. each shallot, pepper, salt, garlic, rosemary, basil
(note: herbs are customizable)
olive oil; to drizzle

Original recipe makes 6



Spray the broiler pan with nonstick cooking spray. Preheat oven to 400 degrees. Prepare your spice rub with any combination you'd like; I use powdered shallot/pepper seasoning (Penzey's Spices), rosemary, basil, pepper, garlic, and salt. About a teaspoon of each, or you can eyeball it.

Prep the chicken: flip the bird (ha, ha) so it's breast-side down. With the kitchen shears, cut alongside each side of the backbone and discard backbone. Open up the chicken and cut the breastbone down the center so chicken will lay flat.

Rinse the chicken and pat dry. Place the chicken on the broiler pan so that the legs and thighs are flat on the pan (they will rotate in a seemingly odd way; that's fine). Tuck the wings if you'd like; otherwise, just get your chicken to lay as flat as possible. Rub the spice mixture on the chicken, and drizzle a little bit of oil all over the top.

Roast in oven for 15 minutes and then reduce heat to 350 degrees. Continue to roast for 50 minutes to one hour, or until chicken is cooked through. Remove from oven and allow to stand 10 to 15 minutes, covered, before carving. While carving, you'll notice that the leg and thigh separate from the breast when sliced at an angle; the breasts, too, are easy to cut into servings when you're carving a flat bird. :)

Alert editor   

Honey-glazed version. The secret is a roasting rack in the pan, and a flatter bird, no matter how you spice her. :)

There's something beautiful about a simple, roasted bird.

Calories Per Serving: 158 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was the most AMAZING chicken I have ever had, moist tender and as said so easy to carve and serve. Its gone to my favorites as the whole family loved it including the non chicken eater
bmxbag 1y ago

I hadn't tried butterflying a chicken before. It is simple to do, cooks quickly, and is easy to serve.
Jenstarling 2y ago

I meant to say 'along the 'breasts' and legs...sorry for the typo
martinatehortua 3y ago

This was an easy to prepare main dish. Recommend you use sturdy kitchen shears. I stuffed the underside of the skin with a whole shallot and three garlic cloves. Excellent. =)
Savemilo2005 4y ago

made this with drumsticks and i added potatoes and onions. great!
cawanpink 4y ago

This was great roast chicken. My family raved. I used herbs de provence, rosemary, salt and pepper, Delish. I served this with Mediterannean Couscous and sweet corn.
artsymom75 5y ago

Can not believe how this easy recipe could taste so great! I also put garlic cloves under the chicken skin and added some lemon juice.
joannelinker 5y ago

I made this recipe with an organic kosher chicken in my counter top roaster. Wow! Best roasted chicken I ever tasted.
Tanglewoodchef 6y ago

This was by far the best roasted chicken that I cooked at home. Even my daughter that hates meat, ate it with zest. I will make this again, again, and again, it was so good!!
jennmcilroy 6y ago

Make sure you have a good pair of kitchen shears, a broiling pan, and a bowl of spices already prepared before you touch the chicken. I usually prep the chicken in my (cleaned) sink, which makes cleaning up the chicken easy: just fill with hot, soapy water and a bit of bleach! [I posted this recipe.]
rubicat 7y ago

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