Try this Paleo Leap Butterfly Chicken recipe, or contribute your own.

Still searching for what to cook ?

Name: Paleo Leap Butterfly Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: not set
Ingredients: 1 whole 1 whole chicken patted dry; 3 tablespoons oil; 3 tablespoons Fresh rosemary finely chopped; 2 onions peeled and quartered; 4 carrots peeled and sliced; 2 bell peppers chopped; 2 lemons halved; Salt and pepper

Find the most delicious recipes here

INGREDIENTS

1 whole 1 whole chicken ; patted dry
3 tablespoons oil
3 tablespoons Fresh rosemary ; finely chopped
2 onions ; peeled and quartered
4 carrots ; peeled and sliced
2 bell peppers ; chopped
2 lemons ; halved
Salt and pepper

INSTRUCTIONS

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.

Save the backbone for some homemade stock.

In a small bowl, combine the cooking fat and 2 tbsp. of the rosemary.

Rub the chicken with 2/3 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.

Pour the remaining fat/rosemary mixture over the vegetables and season to taste.

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 chicken from oven, squeeze some lemon juice over it, and serve.

NOTES

Alert editor

Paleo Leap Butterfly Chicken

1 whole 1 whole chicken patted dry
3 tablespoons oil
3 tablespoons Fresh rosemary finely chopped
2 onions peeled and quartered
4 carrots peeled and sliced
2 bell peppers chopped
2 lemons halved
 Salt and pepper

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.
    Save the backbone for some homemade stock.
    In a small bowl, combine the cooking fat and 2 tbsp. of the rosemary.
    Rub the chicken with 2/3 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.
    Pour the remaining fat/rosemary mixture over the vegetables and season to taste.
    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 chicken from oven, squeeze some lemon juice over it, and serve.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (275g)
Recipe Makes: 4 Servings

Calories: 435
Calories from Fat: 369 (85%)

Amt Per Serving		% DV

	Total Fat 41.1g	55 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 11.2g
	Polyunsanturated Fat 22.3g
Cholesterol 0mg		0 %
Sodium 66mg		2 %
Potassium 468.2mg		12 %
Total Carbohydrate 19.4g		6 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 14g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 435

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe