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Butterflied roast chicken
Butterflied roast chicken
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
"Make a speedy roast by butterflying chicken, seasoning for crispy skin, and pairing with baked Brussels sprouts."
Ingredients:
  • 1.8kg Australian Whole Medium Chicken
  • 18.20 gm olive oil
  • 1 lemon, thinly sliced
  • 2 whole garlic bulbs, halved crossways
  • 1 brown onion, cut into wedges
  • 1 fennel, cut into wedges
  • 1/2 bunch oregano
  • 1/2 bunch sage
  • 4 rosemary sprigs, leaves picked
  • 60g butter, melted
  • 2 garlic cloves, crushed
  • 400g brussels sprouts
Instructions:
  • Preheat oven to 180°C. Place chicken on work surface, breast-side down. Cut along each side of the backbone with kitchen scissors to remove it. Flip chicken breast-side up and press down on the breastbone to flatten. Season generously.
  • In a large flameproof roasting pan over medium-high heat, sear chicken in half of the oil until golden on both sides, about 5 minutes per side. Transfer chicken to a plate.
  • Heat the remaining oil in the pan, then add lemon and halved garlic and cook until light golden for 1-2 minutes. Transfer to a plate. Next, add the onion and fennel to the pan and cook, turning occasionally, until golden for about 5 minutes. Remove from heat.
  • Add the lemon, halved garlic, and chicken back into the pan with the onion and fennel. Finely chop half of the oregano, sage, and rosemary, then mix in a bowl with butter and crushed garlic. Brush this mixture over the chicken evenly. Place the brussels sprouts around the chicken in the pan. Pour the stock around the chicken and sprinkle with the remaining oregano, sage, and rosemary leaves. Roast for 1 hour until the juices run clear when the thigh is pierced. Let it rest for 10 minutes before serving.
  • Accompany with Brussels sprout medley.

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