quick butterflied roast chicken
- 1 x 1.6kg whole chicken
- 4 bulbs garlic, halved horizontally
- 3 lemons, sliced into 2cm rounds
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- Preheat oven to 220°C (425°F).
- Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you.
- Using sharp kitchen scissors or chicken shears, cut closely along each side of the backbone. Remove and discard the backbone.
- Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.
- Arrange the garlic and lemon on an oven tray lined with non-stick baking paper. Top with the chicken, breast-side up, tucking in the wing tips.
- Brush the chicken with the oil and sprinkle with salt and pepper. Roast for 35–40 minutes or until golden brown and cooked through. Serves 4–6
+ Butterflying a chicken allows it to roast more quickly and evenly.
+ Placing the chicken on a ‘bed’ of lemon and garlic infuses it with amazing flavour as it roasts.
Photography: William Meppem
AWESOME RESULT! I saw Donna Hay prepare this on tv recently, and as I had a whole chook in the freezer I thought ‘I shall give this a try’!
I’ve never roasted a whole chook before, and I stuffed up by hacking into the wrong side to cut out backbone, but it still turned out beautifully- so moist and delicious, lots of lovely lemony garlic flavour in the meat. Even my super fussy kids ate it.
Thank you for such a wonderful and easy recipe!
That was the tastiest chicken we’ve eaten. The star rating does not seem to work when you tap on it. I’ve given it a 4 and my partner agrees that it was most enjoyable. I tried clicking on it again but no go. Thanks for sharing your wonderful recipes and I really enjoy your TV programs.