Roast Butterflied Chicken

Want a quick and easy meal for dinner?  Making butterflied chicken is really easy.  Just butterflied the chicken and throw it in the oven and let it roast away while you do other housework.  Before we start roasting the chicken, we need to butterfly the chicken.  Here is how you can butterfly the chicken.  It is super easy. 

Butterflying the chicken:

Turn the chicken breast side down. Hold the chicken tail with one hand and using a sharp pair of kitchen shears on the other hand and cut along both sides of the backbone. 

 

Turn the chicken 180 degrees (top of chicken facing you).  Use a paring knife to make a cut through the piece of white cartilage, or gristle, covering the breastbone.  It's located in the cavity of the chicken on the end facing you.

 

Grasp each side of the chicken and bend the carcass backwards at the line of the cut.  Bend until you hear a crack.  This exposes the breastbone.

 

Run a finger along each side of the breastbone all the way to the end of it to separate the bone from the meat.  The breastbone runs down the center of the chicken.  Once separated, remove the entire breastbone.

 

Push flat to butterfly the chicken and remove any excess fat and clean the chicken.  Use a paper towel to pat dry the chicken.

 

Now, let's cook the butterflied chicken.  Preheat the oven to 450 degrees.

Ingredients:

1 whole chicken (3 - 4 lbs)
2 stalk of celery (cut into 1 inch)
2 carrots (cut into 1 inch)
1 small onion (cut into quarters)
2 Tsp dried Rosemary
Olive Oil
Salt and Cracked Pepper

Place the cut celery, carrots and onion in the roasting pan.  Drizzle with olive oil.  Season with salt and pepper, mixed it well to make sure they are well coated. 

Season both side of the chicken with salt, pepper and rosemary.  Be a little generous with the salt and pepper.  Drizzle both side of the chicken with olive oil.  Place the chicken in the roasting pan, skin side up on top of the vegetables.

Roast the chicken in the oven and let it roast for 45 minutes.  Every oven is different.  Please make sure you check and see to make sure the chicken is not burnt or you might need more time to roast the chicken.  Once it is done, use a meat thermometer to see if the meat register at 180 degrees.  You do not want a raw chicken.  Put the thermometer in the breast which takes the longest to cook.

Remove from oven and let it rest for 10 minutes before you cut the chicken.  Enjoy the yummy and crispy butterflied chicken.