I've been trying different ways with Butterfly Chicken.

Which is removing the back bone and flattening it. SEE AT THE BOTTOM ON HOW TO BUTTERFLY

Butterfly Chicken cooks quicker than unflatterned chicken

This recipe can also be used to roast normal chicken.



Ingredients

Ingredients​

• 1 small whole chicken butterflied – around 1.5kg chicken
• 3 tbsp extra virgin olive oil
• 3-4 cloves garlic
• 2 tsp chilli flakes – add more if you want it spicy
• 2 tbsp honey
• 2 lemons
• salt and pepper to season

Method

• Preheat the oven to 180˚C (350F). Line a roasting tray with baking paper.
• 
  
• Make the chicken marinade. Peel and finely chop the garlic, or crush in a garlic press. Combine the olive oil, honey, garlic and chilli flakes in a small bowl. Cut one lemon in half and squeeze the juice into the bowl. Add a pinch of salt and pepper and then stir it all together. Set aside. Cut the second lemon into wedges. Set aside.

• Butterfly your chicken This means cutting into the chicken along either side of the backbone, removing the backbone, and then flattening it. It’s easiest done with kitchen scissors but a large sharp knife can do the job too. Unless you are cooking it the normal way

• Place the butterflied chicken, skin side up, into a roasting tray. Pour the olive oil mixture all over the chicken, then use your fingers to massage it all over the bird. Arrange the lemon wedges in the tray on top of and around the chicken.

• Roast chicken until juices run clear and the skin of the chicken is golden brown . For a 1.5kg chicken this will take about 1 hour and 10 minutes.
• Serve hot with your favourite sides. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Leftovers are great to shred and use in sandwiches or even a chicken salad

HOW DO YOU BUTTERFLY A CHICKEN?​

Using kitchen scissors you cut down either side of the backbone, (not all the way through the chicken ) pull it out, and then flatten the chicken. Tuck the wings underneath the chicken a bit to prevent them burning during cooking.

 

[Petra]

I've been trying different ways with Butterfly Chicken.

Which is removing the back bone and flattening it. SEE AT THE BOTTOM ON HOW TO BUTTERFLY

Butterfly Chicken cooks quicker than unflatterned chicken

This recipe can also be used to roast normal chicken.

View attachment 19190

Ingredients

Ingredients​

• 1 small whole chicken butterflied – around 1.5kg chicken
• 3 tbsp extra virgin olive oil
• 3-4 cloves garlic
• 2 tsp chilli flakes – add more if you want it spicy
• 2 tbsp honey
• 2 lemons
• salt and pepper to season

Method

• Preheat the oven to 180˚C (350F). Line a roasting tray with baking paper.
• 
  
• Make the chicken marinade. Peel and finely chop the garlic, or crush in a garlic press. Combine the olive oil, honey, garlic and chilli flakes in a small bowl. Cut one lemon in half and squeeze the juice into the bowl. Add a pinch of salt and pepper and then stir it all together. Set aside. Cut the second lemon into wedges. Set aside.

• Butterfly your chicken This means cutting into the chicken along either side of the backbone, removing the backbone, and then flattening it. It’s easiest done with kitchen scissors but a large sharp knife can do the job too. Unless you are cooking it the normal way

• Place the butterflied chicken, skin side up, into a roasting tray. Pour the olive oil mixture all over the chicken, then use your fingers to massage it all over the bird. Arrange the lemon wedges in the tray on top of and around the chicken.

• Roast chicken until juices run clear and the skin of the chicken is golden brown . For a 1.5kg chicken this will take about 1 hour and 10 minutes.
• Serve hot with your favourite sides. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Leftovers are great to shred and use in sandwiches or even a chicken salad

HOW DO YOU BUTTERFLY A CHICKEN?​

Using kitchen scissors you cut down either side of the backbone, (not all the way through the chicken ) pull it out, and then flatten the chicken. Tuck the wings underneath the chicken a bit to prevent them burning during cooking.

 

[Petra]

Thank you @Suzanne rose ...... divine ...... yumm

 

[Suzanne rose]

I actually made this tonight, I left out the honey or should I say forgot to add it .

My son inlaw tried it for the first time and said it was the best chicken he has had and asked my daughter to write the recipe down.

There was no chicken leftover for lunch tomorrow

 

[Suzanne rose]

Perfect chicken dish