Oven Roasted Butterflied Chicken

Rub the spice mixture on the chicken and drizzle a little bit of oil all over the top.

Oven roasted butterflied chicken. You don t want any white pith. With the chicken breast side down tail towards you begin at one side of the tail and cut through skin meat and bones to the neck end. Continue to roast for 50 minutes to one hour or until chicken is cooked through. Preheat oven to 220 c 425 f.

Remove from oven and allow to stand 10 to 15 minutes covered before carving. Trim off any lumps of fat from the chicken. Make sure the bottom is attached to the broiler pan as the chicken will release juices when cooking. Press down on the breastbone to flatten.

Use kitchen scissors to cut along each side of the backbone to remove. Turn the oven heat down to 450 f and bake the chicken for 30 minutes. Let the chicken rest over with a pan or aluminum foil for 15 minutes before carving. Bake in the oven at 425 degrees for 30 minutes then lower the temperature to 400 degrees.

Roast chicken until thickest part of breast close to bone registers 150 f 66 c on an instant read thermometer and joint between thighs and body registers at least 175 f 80 c about 45 minutes reducing heat to 450 f 232 c if chicken starts to darken too quickly. Remove and discard the backbone. Place the butterflied chicken on a broiler pan with the cut side of the meat lying flat and the skin side facing up. Rinse and pat dry.

Preheat oven to 180 c. Preheat oven to 450 with oven rack slightly below center. Repeat on the other side of the tail. Place the butterflied chicken on a baking sheet or in an oven safe skillet with the breast side up and lay the chicken on top of a bed of freshly sliced onion fresh garlic and a splash of white wine or chicken broth.

Roast in the preheated oven until no longer pink at the bone and the juices run clear 45 to 55 minutes. Place the chicken breast side down on a board so the back is facing up and the drumsticks are pointing towards you. Step 4 transfer chicken to a serving platter and tent a piece of aluminum foil over it. Place chicken breast side down on a clean work surface.

Using sharp kitchen scissors or chicken shears cut closely along each side of the backbone. Then flip the chicken around and roast about 15 minutes more until the internal temperature at breast reaches 160 f and 175 f at the thigh.