Whole Butterflied chicken
This butterflied chicken is juicy, flavorful, and cooks perfectly every time. Pair it with roasted veggies, Jollof rice, or your favorite sides for an easy, delicious meal.
Whole Butterflied chicken
There’s something incredibly satisfying about preparing a perfectly roasted butterflied chicken. It’s juicy, evenly cooked, full of flavor, and a great way to wow your family or guests without much effort. In today’s post, I’ll walk you through everything you need to know about butterflied chicken…from the basics of butterflying (also known as spatchcocking) to storage tips and ways to repurpose leftovers.
Here’s what you’ll need:
- Chicken: A whole bird weighing around 3.5kg is ideal, but you can adjust the recipe for smaller or larger chickens.
- Spices: Garlic powder, onion powder, cayenne pepper, paprika, crushed bouillon cube, and salt are my go-to seasonings. Don’t be afraid to switch it up; Use smoked paprika for a deeper flavor or even fresh minced garlic for extra punch.
- Butter: Butter is essential for retaining moisture and for that golden, crispy skin. If you’re dairy-free, substitute with olive oil or a plant-based butter alternative.
- Vegetables: I love a mix of russet potatoes, carrots, red onion, garlic, and sweet peppers. Feel free to customize with what you have on hand: sweet potatoes work beautifully too.
- Herbs: Fresh thyme is my favorite, but rosemary, parsley, or even oregano are excellent options.
How to Make Butterflied Chicken
- Butterfly the chicken: Remove the backbone to flatten the bird. It allows the chicken to cook faster and more evenly.
- Season generously: Create a spice mix and rub it all over the chicken. Massage it with oil and finish with a drizzle of lemon juice for brightness.
- Add butter under the skin: Mix some of your spice mix with softened butter and tuck it under the skin for extra moisture and flavor.
- Prepare the veggies: Toss your favorite vegetables with oil, spices, and fresh herbs, then layer them in the baking pan.
- Roast to perfection: Place the chicken on top of the vegetables, brush with spiced butter, and bake until golden and juicy.
How long to cook Butterfly chicken
Cooking times depend on the size of the bird:
- Small chicken (2-2.5kg): 35-45 minutes at 400°F (200°C)
- Medium chicken (3-3.5kg): 45-60 minutes at 400°F (200°C)
- Large chicken (4-4.5kg): 60-75 minutes at 400°F (200°C)
Use a meat thermometer to check the thickest part of the chicken. It’s done when the internal temperature reaches 165°F (74°C).
How to Butterfly a Chicken
Butterflying might sound intimidating, but it’s actually quite simple:
- Place the chicken breast-side down on a sturdy cutting board.
- Using sharp kitchen shears, cut along one side of the backbone from tail to neck. measure about an inch and repeat on the other side to completely remove the backbone.
Save the backbone! Store it in the fridge or freezer for later use in making stock, broth, or soups.
- Flip the chicken breast-side up and press down firmly on the breastbone until the chicken flattens. You’re done!
Storing and Using Leftovers
If you’re lucky enough to have leftovers, here’s how to make the most of them:
Storing: Place leftover chicken in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months.
Reheating: Warm leftovers in the oven at 300°F (150°C) to maintain the texture and moisture.
Repurposing: Shred leftover chicken for tacos, salads, sandwiches, or wraps. Use it to make chicken fried rice or toss it with pasta and a creamy sauce for a quick meal.
What to Serve with Butterflied Chicken
Butterflied chicken is versatile and pairs beautifully with a variety of side dishes, making it perfect for holidays and weeknight dinners. Here are some of my favorite serving suggestions:
Classic Roasted Vegetables: Roasted vegetables are a no-brainer with butterflied chicken. The natural sweetness of carrots, potatoes, and peppers caramelizes in the oven, creating the perfect accompaniment. Plus, they’re cooked alongside the chicken, soaking up all the flavorful drippings.
Jollof Rice: For a bold and vibrant pairing, serve your butterflied chicken with Jollof rice. The spicy, tomato-rich flavors of this classic West African dish complement the juicy chicken perfectly. It’s hearty, flavorful, and a guaranteed crowd-pleaser. Click here for my favorite Jollof.
Fried Rice: Looking for something quick and flavorful? Try pairing your chicken with fried rice. Whether you stick to a simple vegetable version or add shrimp or chicken, the savory soy-based flavors make it an irresistible side dish. Check out my easy fried rice recipe here
Creamy Mashed Potatoes: For something indulgent, creamy mashed potatoes are a fantastic option. They balance the bold spices of the chicken with a comforting, buttery texture. Add garlic or herbs to elevate them even further.
Fresh Green Salad: Lighten things up with a crisp green salad. Toss mixed greens, cucumber, cherry tomatoes, and a tangy vinaigrette to provide a refreshing contrast to the roasted chicken.
