Herbed Lemon & Garlic Butterflied Roast Chicken

Butterflying a chicken is a great way to easily add amazing flavour by to your roast by preparing a “compound (flavoured) butter” with any flavour of your choice and slathering it between the skin and flesh. It also reduced the cooking time by about 30%, so you can have a Roast Chicken Dinner prepared in about 60 minutes!! Enjoy!!

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(Serves 8)

1 x 2.0 kg free range chicken

6-10 garlic cloves, finely chopped

Zest from one lemon , finely chopped

Juice from one lemon

4 tbsp Italian parsley, coarsely chopped

1 tbsp fresh rosemary

1 tbsp fresh sage, coarsely chopped (OR any other herbs of your choice)

120g butter, diced (softened if not preparing in Thermomix)

sea salt & pepper

Extra Virgin Olive oil and salt & pepper, to coat chicken

To Butterfly Chicken

  1. Wash chicken, inside and out, then pat dry with paper towel.
  2. Place chicken breast-side down, with the legs towards you. Cut up along each side of the backbone & through ribs, with a pair of poultry scissors, to remove it. 
  3. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.

To prepare Herbed Lemon & Garlic Butter

  1. Chop garlic, lemon zest, parsley, rosemary & sage (TM: 5 sec | SP5). Scrape down sides of TM bowl. Add lemon juice, diced butter and salt & pepper and combine (TM: 15sec | SP6). For conventional method, simply combine all finely chopped ingredients into softened butter until all mixed together.
  2. Carefully use your fingers to separate skin from flesh of chicken, then press flavoured butter mixture under skin over entire butterflied chicken. 
  3. Rub chicken with olive oil and season with salt and pepper. Place on rack in baking tray. Place some water in base of baking tray.
  4. Cook at 180C for 45-60 minutes, until a thermometer inserted into thickest part of breast reaches 80°C. If the chicken is browning too quickly, cover loosely with alfoil. 
  5. Once cooked, remove from oven and cover with alfoil to rest.