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14 December, 2018

Rosemary and garlic roasted butterflied chicken.

Posted in : Chicken, Main Dishes, Paleo, Uncategorized, Whole30 on by : Marisol Chancellor

Here’s another super easy, sheet pan dinner. These meals are always a hit, they’re so easy to make, delicious and budget friendly. My favorite time to make these kind of dinners is when I have vegetables I need to get rid of, sometimes I get so busy I have to eat out or whip up something super fast while I am on the go, and then I forget I have all this beautiful produce I haven’t touched, so this is a perfect way to utilize those veggies hiding in your fridge. 

I had a whole chicken In my fridge and I butterflied it myself to speed the cooking time, and I made a Rosemary and garlic butter to smear all over the chicken and in between the chicken skin and the meat, I like to give the chicken as much flavor as I can, nothing worse than a bland chicken.
 I didn’t realize what a big bird it was! it still took about one hour and 30 minutes to cook. The wait was worth it though. It was so juicy and delicious, it cooked perfectly! Let me show you how I did it.

I started by pulling the leaves off of the Rosemary sprigs and chopped the leaves very finely.

I like to make a little garlic paste. You don’t have to, you can just mince the garlic but I like doing this so that I don’t have big chunks of burnt garlic showing on the skin of my chicken, garlic burns very easily. To make the paste, minced the garlic and add a pinch of salt to it, the salt is going to help the garlic releases its juices (pic 1) place the knife on top of the garlic making sure the blade is facing away from you, and press down on the garlic and drag the knife towards you (pic 2), do this a few times adding a little salt in between. If you don’t feel comfortable doing this with a knife and you have a mortar, this will be a perfect time to use it.   It will look like picture number 3.

In a small bowl mix the butter, garlic, rosemary, salt and pepper until well combined.

Cut the baby red potatoes and onion bulbs in half and arrange them on a baking sheet lined with parchment paper. Drizzle a little olive oil and season them with salt and pepper.  I also use the onion stems because I like them but you can leave them out if you want, they get a little chewy once they’re cooked. 

 

Rinse the chicken and discard the giblets. Place a paper towel or kitchen towel under your cutting board to make sure it won’t move around while you work on your chicken. Using kitchen shears cut along the backbone of the chicken, starting from the neck all the way down to the tail. Do it both sides of the backbone (pic 1) You can discard the backbone or use it later to make chicken broth. Place your chicken skin side up and with the palm of your hand press down on the brest to break the wishbone, if you have a hard time breaking the bone  with your hands you can use the shears to break it. And it is done! you have butterflied a chicken. Congratulations! 

Dry the chicken with a paper towel and smear the butter all over the chicken skin. Gently, make a little pocket in between the skin and the meat and using your hand get the butter in there too. Let’s make sure there’s flavor all over that bird.

Place the chicken on top of the vegetables and tuck the wings under the breast. Cook for about 1:00 to 1:30 min. Depends how big your chicken is. Mine was about 6lb and it took 1:30 min. I also added a couple sprigs of Rosemary but I ended up taking them out half way because they were getting a little burnt.
      
Done! after an hour and thirty minutes. It cooked perfectly! The skin was so crispy and the meat so juicy and flavorful. I love the combination of Rosemary and garlic, and this chicken loved it too. 

This is how I like to bring it to the table. Enjoy!  Recipe Below 

Rosemary and garlic roasted butterflied chicken.

Category: Chicken, Main Dishes, Paleo, Uncategorized, Whole30

Rosemary and garlic roasted butterflied chicken.

Ingredients

  • 1 Whole chicken
  • 1/2 stick of butter room temperature
  • 4 sprigs of Rosemary
  • 3 garlic cloves
  • olive oil
  • 1 teaspoon salt
  • paper to taste
  • 1 to 1 1/2 Lb baby red potatoes
  • 2 bunches of onion bulbs

Instructions

  1. Preheat oven to 400 degrees.
  2. Pull the leaves off the Rosemary sprig and chopped them very finely. Set aside.
  3. Minced the garlic cloves, add a little salt to the garlic and using your knife press down on the garlic and drag the knife towards you (make sure the blade is facing away from you), repeat these steps until the garlic becomes a paste. It doesn't have to be perfect, we just don't want big chunks of garlic on our chicken skin, they burn very easily. Set aside. Note: If you have a mortar you can use it for this step instead of the knife.
  4. In a small bowl add the room temperature butter, garlic, chopped Rosemary, minced garlic, salt and pepper and mix until combined. Set aside.
  5. Cut the potatoes and onion bulbs in half and place on a baking sheet lined with parchment paper. drizzle with a little olive oil and sprinkle with salt and pepper. Set aside.
  6. For the chicken. Secure your cutting board by placing a paper towel or kitchen towel under it, this way it won't move while you work on your chicken. Rinse your chicken and discard the giblets. Using kitchen shears cut along one side of back bone of the chicken, starting from the neck all the way down to the tail. Do the same on the other side of the back bone until is completely detached from the chicken. You can discard the backbone or use it later to make chicken broth. Place your chicken, breast side up on the cutting board and place your hand on the middle of the breast, press it down to break the wish bone, this will allow the chicken to butterfly open. If you have a hard time doing this with your hands you can use the kitchen shears to break the bone.
  7. Dry the chicken with a paper towel and using your hands smear the butter all over the chicken skin. Place your hand under the skin and gently make a little pocket and smear some butter under the skin.
  8. Place the chicken breast side up on top of the vegetables and bake for about one hour or until it reaches an internal temperature of 165 degrees.

 

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