## Elevate Your Dinner: Perfect Butterflied Roast Chicken with Lemon and Rosemary
Roast chicken is a timeless classic, a comforting and satisfying meal that’s perfect for a weeknight dinner or a weekend gathering. But sometimes, you want to elevate that classic, to add a touch of elegance and flavor complexity. That’s where butterflied roast chicken with lemon and rosemary comes in. Butterflying, or spatchcocking, a chicken ensures even cooking, crispy skin, and a significantly reduced roasting time. The bright citrusy notes of lemon and the earthy aroma of rosemary infuse the chicken with incredible flavor, making it a dish that’s both impressive and surprisingly easy to prepare.
This recipe provides a detailed guide to butterflying a chicken, creating a flavorful herb butter, and roasting it to golden-brown perfection. Get ready to impress your family and friends with this delicious and beautiful dish!
### Why Butterfly Your Chicken?
Before we dive into the recipe, let’s understand why butterflying (or spatchcocking) a chicken is so beneficial. Butterflying involves removing the backbone of the chicken, allowing it to lay flat. This technique offers several advantages:
* **Even Cooking:** Flattening the chicken ensures that the breast and thighs cook at the same rate, preventing the breast from drying out while the thighs are still undercooked. This is a common problem with traditional roast chicken, as the breast is thicker and cooks faster.
* **Crispy Skin:** By laying the chicken flat, more of the skin is exposed to the heat, resulting in crispy, golden-brown skin all over.
* **Faster Cooking Time:** Butterflying significantly reduces the cooking time. A butterflied chicken typically roasts in about 45-60 minutes, compared to 1.5-2 hours for a whole chicken.
* **Easier Carving:** A butterflied chicken is much easier to carve than a whole chicken. The flattened shape makes it simple to separate the legs, thighs, and breast meat.
### Ingredients:
* 1 whole chicken (about 3-4 pounds)
* 1/2 cup (1 stick) unsalted butter, softened
* 2 lemons, zested and juiced (reserve one lemon half for stuffing)
* 4 sprigs fresh rosemary, leaves chopped
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Optional: 1 onion, quartered; 2 carrots, chopped; 2 celery stalks, chopped (for roasting pan base)
### Equipment:
* Sharp kitchen shears or poultry shears
* Large bowl
* Small bowl
* Roasting pan
* Wire rack (optional, but recommended for crispier skin)
* Meat thermometer
### Step-by-Step Instructions:
**1. Prepare the Chicken:**
* **Remove Giblets:** Take the chicken out of its packaging and remove the giblets (neck, gizzard, liver, heart) from the cavity. These can be used to make gravy or stock later.
* **Pat Dry:** Thoroughly pat the chicken dry with paper towels. This is crucial for achieving crispy skin. Moisture is the enemy of crispy skin!
* **Butterfly the Chicken:**
* Place the chicken breast-side down on a cutting board.
* Using sharp kitchen shears or poultry shears, cut along one side of the backbone from the tail to the neck. You may need to apply some pressure.
* Repeat on the other side of the backbone to completely remove it. You can save the backbone to make chicken stock.
* Open the chicken like a book.
* Press firmly on the breastbone to flatten the chicken as much as possible. You might hear a crack – that’s normal.
**2. Make the Herb Butter:**
* In a small bowl, combine the softened butter, lemon zest, chopped rosemary, minced garlic, salt, and pepper.
* Mix well until all ingredients are evenly distributed. This herb butter is the key to flavor!
**3. Season the Chicken:**
* Place the butterflied chicken in a large bowl.
* Rub the herb butter all over the chicken, under the skin of the breast and thighs (gently loosen the skin with your fingers), and inside the cavity. Ensure every part of the chicken is coated with the flavorful butter.
* Drizzle the chicken with olive oil.
* Squeeze the juice of one lemon over the chicken.
* Place the remaining lemon half inside the chicken cavity.
**4. Prepare for Roasting:**
* Optional: Place the quartered onion, chopped carrots, and chopped celery stalks in the bottom of the roasting pan. This will add flavor to the pan drippings and prevent the chicken from sticking.
* Place a wire rack inside the roasting pan (if using). The wire rack allows air to circulate around the chicken, promoting even cooking and crispier skin.
* Place the butterflied chicken on the wire rack (or directly in the roasting pan if not using a rack), skin-side up.
**5. Roast the Chicken:**
* Preheat your oven to 425°F (220°C).
* Roast the chicken for 45-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The internal temperature is the most accurate way to ensure the chicken is cooked through. Start checking the temperature around 45 minutes to avoid overcooking.
* If the skin starts to brown too quickly, tent the chicken loosely with foil.
**6. Rest and Carve:**
* Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
* To carve, start by separating the legs and thighs from the body.
* Then, slice the breast meat, working around the breastbone.
* Serve immediately and enjoy!
### Tips for Success:
* **Use Sharp Shears:** Sharp kitchen shears or poultry shears are essential for easily butterflying the chicken. A dull pair will make the process difficult and potentially dangerous.
* **Dry the Chicken Thoroughly:** Patting the chicken dry with paper towels before seasoning is crucial for achieving crispy skin. Moisture inhibits browning.
* **Don’t Skip the Herb Butter:** The herb butter is the heart of this recipe. It infuses the chicken with incredible flavor and helps to keep it moist.
* **Use a Meat Thermometer:** A meat thermometer is the most accurate way to ensure the chicken is cooked through. Don’t rely solely on visual cues.
* **Let it Rest:** Allowing the chicken to rest before carving is essential for juicy and tender meat. The juices will redistribute throughout the chicken, resulting in a more flavorful and enjoyable experience.
* **Experiment with Flavors:** Feel free to experiment with different herbs and spices in the herb butter. Thyme, oregano, and sage are all great options.
* **Make Gravy:** Use the pan drippings to make a delicious gravy. Simply whisk in some flour or cornstarch to thicken the drippings and add some chicken broth for extra flavor.
* **Leftovers are Great:** Leftover roast chicken can be used in a variety of dishes, such as sandwiches, salads, soups, and casseroles.
### Serving Suggestions:
Butterflied roast chicken with lemon and rosemary is a versatile dish that pairs well with a variety of sides. Here are a few suggestions:
* **Roasted Vegetables:** Roast vegetables like potatoes, carrots, Brussels sprouts, or asparagus alongside the chicken for a complete and satisfying meal.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to roast chicken.
* **Rice Pilaf:** A flavorful rice pilaf adds a touch of elegance to the meal.
* **Salad:** A fresh green salad provides a light and refreshing counterpoint to the rich chicken.
* **Bread:** Serve with crusty bread for soaking up the delicious pan juices.
### Variations:
* **Spicy Butterflied Chicken:** Add a pinch of red pepper flakes or a dash of hot sauce to the herb butter for a spicy kick.
* **Garlic Herb Butter:** Increase the amount of garlic in the herb butter for a more intense garlic flavor.
* **Honey Glazed Chicken:** Brush the chicken with a honey glaze during the last 15 minutes of roasting for a sweet and sticky finish.
* **Mediterranean Butterflied Chicken:** Use Mediterranean herbs like oregano and thyme, and add some chopped olives and sun-dried tomatoes to the herb butter.
* **Maple-Glazed Butterflied Chicken:** Substitute maple syrup for honey in the glaze to impart a rich, caramel-like flavor.
### Nutritional Information (per serving, estimate):
* Calories: Approximately 400-500
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: Varies depending on sides
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
### Enjoy Your Delicious Butterflied Roast Chicken!
This recipe is a guaranteed crowd-pleaser. The combination of crispy skin, juicy meat, and bright lemon-rosemary flavor is simply irresistible. Whether you’re cooking for a special occasion or a weeknight dinner, butterflied roast chicken with lemon and rosemary is sure to impress. So, get ready to elevate your dinner and enjoy a truly memorable meal!