I love roasting whole chickens. Usually I do this on a weekend because weeknights I feel too short on time. Until now.
Butterflied roasted chicken cooks more evenly and takes a bit less time. I roasted tonight and it took about an hour for a 5-6lb chicken. This is perfect timing as I could prep my side dishes while the chicken was cooking. We ate by 7 tonight, which is pretty new for us. Here’s the how to – next time I do this I’ll make sure to video!
P.S. This will go great with sauteed green beans or Broccoli Cakes!
Ingredients: One 5-6 lb good, happy, organic chicken. I get the two pack from Costco.
- Grab a cookie sheet and cover with foil. Drizzle with melted, grass fed butter, ghee, or coconut oil.
- Preheat oven to 450 degrees.
- Grab some salt and pepper, enough to sprinkle on both sides of your chicken. Place in small ramekin dish (doing this will help you NOT contaminate your salt and pepper shakers with raw chicken nasty).
- Melt some ghee or grass fed butter (LOVE KerryGold butter) and place in another ramekin. Grab a baster brush or just prepare yourself to rub the chicken with your hands.
- Rinse and dry your chicken.
- Place breast side down on cutting board. Remove the backbone with kitchen scissors or a sharp knife (I suggest kitchen scissors).
- You’ll cut on each side of the back bone. Take that out, and freeze it until you want to make some stock.
- Turn chicken over, press down – you’ll hear a couple of cracks.
- Rub/brush butter/ghee all of over the back, make sure you get under the wings, in all of the folds and bends. Sprinkle salt and pepper over it.
- Turn it over, do the same on the other side. Place breast side up on a cookie sheet.
- Bake at 450 degrees for 25 minutes; turn heat down to 375 and cook until internal temperature reaches 165. ENJOY!