A butterflied roast chicken with a root vegetable base is such an easy and delicious meal to make. If you ever wanted to learn how to roast a chicken, here’s a quick video tutorial to get you started.
To be honest with you, I had to get my mom to help me with this recipe because I’ve never attempted to make chicken like this before. However, now that I’ve seen just how easy it is to cook a whole chicken without the backbone, I will never turn back!
With this method, the breast meat doesn’t dry out and the dark meat stays tender and juicer. I am in! Also, guess what? If you are into crispy golden skin, a butterflied roast chicken gives you more to enjoy.
How To Make A Butterflied Roast Chicken
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Ingredients For Butterflied Roast Chicken
- 1 whole chicken from Perdue Farms- get 15% off your order right now!
- 1 cup baby carrots
- 1 medium rib celery
- 1 onion
- 5 garlic cubes
- 3 tablespoons of oregano
- 1/4 cup balsamic oil
- 1/4 cup olive oil
- salt and pepper
- 1 pound baby potatoes
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How To Make Butterflied Roast Chicken
Preheat oven to 450 degrees.
Rough chop your vegetables and add them to the base of your roasting pan. If you are using baby potatoes, you can leave them whole. Sprinkle balsamic glaze, olive oil, salt and pepper over the top and toss.
Meanwhile cut out the backbone of the chicken. This will help you lay the bird flat on the root vegetable base in your roasting pan. If you’d like to see how exactly to do this, please refer to the below video for full instructions.
Now, it time to create the marinade for the bird. You can create whatever you’d like.
We combined balsamic glaze, olive oil, oregano, rosemary, salt, and pepper. Mix it together and coat your chicken thoroughly.
As a reminder, you have to do this on both sides of your chicken – front and back. Use the entire base.
If you have any left over, just dump it into the roasting pan because it will cook down and help you make a gravy for later.
Cook at 450 degrees, uncovered, for one hour on your bottom rack. Once your chicken is done, you must let it rest for a bit before you cut into it. Letting it rest makes it easier for you to cut through the joints.
And here you have it! So very easy! No-fuss and homestyle cooking to the core. This recipe results in an incredibly tender chicken that is evenly cooked throughout. Did I mention it just takes about an hour? LOVE!
Personally, I think that butterflying – or spatchcocking – is the best way to cook a chicken. But if you’d like to see another way to handle your next dinner, check out my Ninja Foodi Whole Chicken Recipe.
Will you try to do a butterfly roast chicken this week? I hope you do! Serve it with a side of Slow Cooker Applesauce or perhaps a fresh Watermelon Cucumber Salad. YUM!
Butterflied Roast Chicken
A butterflied roast chicken with a root vegetable base is such an easy and delicious meal to make.
Ingredients
- 1 whole chicken from Perdue Farms
- 1 cup baby carrots
- 1 medium rib celery
- 1 onion
- 5 garlic cubes
- 3 tablespoons of oregano
- 1/4 cup balsamic oil
- 1/4 cup olive oil
- salt and pepper
- 1 pound baby potatoes
Instructions
- Preheat oven to 450 degrees.
- Rough chop your vegetables and add them to the base of your roasting pan. If you are using baby potatoes, you can leave them whole. Sprinkle balsamic glaze, olive oil, salt and pepper over the top and toss.
- Meanwhile cut out the backbone of the chicken. This will help you lay the bird flat on the root vegetable base in your roasting pan.
- Combine balsamic glaze, olive oil, oregano, rosemary, salt, and pepper to create a glaze for the bird. Mix it together and coat your chicken thoroughly. Add to both sides.
- Cook at 450 degrees, uncovered, for one hour on your bottom rack. Once your chicken is done, you must let it rest for a bit before you cut into it. Letting it rest makes it easier for you to cut through the joints.
Maria
Tuesday 25th of August 2020
So excited to make this!
Loving your videos!
Vera, please place a wet paper towel under your cutting boards to prevent them from sliding.