Butterflied Lemon Roast Chicken
There’s something magical about a roast chicken that fills the house with a warm, inviting aroma, making it the ultimate comfort food. Today, we’re diving into a delightful recipe for Butterflied Lemon Roast Chicken. This dish is bursting with flavor, thanks to the combination of fresh garlic, zesty lemons, and fragrant rosemary. Plus, butterflying the chicken allows for quicker cooking and crispier skin—a win-win for any home cook!
Why This Recipe Belongs in Your Rotation
This Butterflied Lemon Roast Chicken is not just another roast chicken recipe; it’s a celebration of simple ingredients coming together to create a show-stopping meal. The butterflying technique ensures evenly cooked meat and beautifully crisp skin, while the bright, citrusy notes of lemon elevate the dish to a whole new level. It’s perfect for family dinners, weekend gatherings, or even meal prep for the week ahead. Serve it alongside roasted vegetables or a fresh salad, and you have a wholesome meal that’s sure to impress.
Ingredient Checklist
- 4 pounds whole chicken – The star of the show, ensuring juicy meat and crispy skin.
- 2 tablespoons extra virgin olive oil – For a rich flavor and to help the spices adhere.
- 8 garlic cloves – 4 minced and 4 left whole for a fragrant depth.
- 1 teaspoon paprika – Adds a subtle smokiness and lovely color.
- 1 tablespoon rosemary, minced – Fresh herbs bring a burst of flavor.
- 1 teaspoon kosher or sea salt – Enhances all the flavors.
- 1/2 teaspoon black pepper – For just the right amount of heat.
- 2 lemons, cut into wedges – Brightens the dish and infuses moisture.
- 2 whole rosemary sprigs – For roasting alongside the chicken, imparting extra flavor.
Gear Checklist
- Sharp kitchen shears – Essential for butterflying the chicken.
- Roasting pan – A sturdy vessel to hold your chicken and catch all the juices.
- Meat thermometer – To ensure your chicken is cooked to perfection.
- Cutting board – For prepping your ingredients.
- Whisk or spoon – For mixing your marinade.
Make Butterflied Lemon Roast Chicken: A Simple Method
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). This high heat will help achieve that beautifully crispy skin we all crave.
Step 2: Prepare the Chicken
Place the whole chicken on a cutting board, breast side down. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down on the breastbone to flatten it. This is the butterflying technique that allows for even cooking.
Step 3: Season the Chicken
In a small bowl, combine the minced garlic, olive oil, paprika, minced rosemary, salt, and black pepper. Rub this mixture all over the chicken, making sure to get under the skin for maximum flavor.
Step 4: Add the Aromatics
Place the whole garlic cloves and lemon wedges inside the cavity of the chicken. This will infuse the meat with a wonderful aroma as it roasts. Tuck the rosemary sprigs alongside the chicken in the roasting pan for added flavor.
Step 5: Roast the Chicken
Transfer the chicken to a roasting pan, skin side up. Roast in the preheated oven for about 50-60 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
Step 6: Let It Rest
Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, ensuring every bite is tender and juicy.
Swap Guide
- Olive oil – Can be substituted with avocado oil for a different flavor profile.
- Rosemary – If you don’t have fresh rosemary, dried rosemary works in a pinch, but reduce the quantity to about 1 teaspoon.
- Paprika – For a spicy kick, consider using smoked paprika or even cayenne pepper.
- Garlic – Fresh garlic can be swapped with garlic powder; use about 1 teaspoon in the rub.
What Not to Do
- Do not skip the resting time after roasting. It’s crucial for juicy chicken.
- Avoid using a chicken that’s too small; it won’t yield the same results.
- Do not overcrowd the roasting pan; give the chicken space to cook evenly.
- Be careful not to overcook the chicken. Use a meat thermometer to ensure perfect doneness.
Store, Freeze & Reheat
If you have leftovers (which is a rarity with this dish!), store them in an airtight container in the fridge for up to 3 days. You can also freeze the cooked chicken for up to 3 months. To reheat, place in a preheated oven at 350°F (175°C) until warmed through. If you’re reheating from frozen, let it thaw in the fridge overnight before reheating.
Butterflied Lemon Roast Chicken FAQs
Can I butterfly the chicken ahead of time?
Yes, you can butterfly the chicken a day in advance. Just make sure to season it and store it covered in the refrigerator until you’re ready to roast.
What sides go well with Butterflied Lemon Roast Chicken?
This dish pairs beautifully with roasted vegetables, a fresh green salad, or creamy mashed potatoes. The options are endless!
How can I tell when the chicken is done cooking?
The best way to check for doneness is to use a meat thermometer. The thickest part of the chicken should read 165°F (75°C).
Can I use this recipe for other types of poultry?
Absolutely! This method works well with Cornish hens or even larger turkeys, though cooking times will vary based on size.
Explore More
- Sally’s Baking Addiction – For delightful dessert recipes.
- Pinch of Yum – Discover a variety of hearty meals.
- Minimalist Baker – A treasure trove of simple, delicious recipes.
- Food Network – A vast collection of recipes for all occasions.
Bring It to the Table
Picture this: you’ve just pulled your Butterflied Lemon Roast Chicken from the oven, and the kitchen is filled with mouthwatering aromas. As you carve into the golden-brown skin, juices flow, and the succulent, tender meat is revealed. Serve this gorgeous chicken at the center of your dining table, surrounded by vibrant sides, and watch as your family and friends gather around, eager to dig in. This Butterflied Lemon Roast Chicken isn’t just a meal; it’s an experience that brings people together, one delicious bite at a time.
Whether it’s a casual weeknight dinner or a special occasion, this roast chicken is sure to be a hit. So fire up that oven, gather your ingredients, and let’s make some magic in the kitchen!
Butterflied Lemon Roast Chicken
Ingredients
Equipment
Method
- Start by preheating your oven to 425°F (220°C). This high heat will help achieve that beautifully crispy skin we all crave.
- Place the whole chicken on a cutting board, breast side down. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down on the breastbone to flatten it.
- In a small bowl, combine the minced garlic, olive oil, paprika, minced rosemary, salt, and black pepper. Rub this mixture all over the chicken, making sure to get under the skin for maximum flavor.
- Place the whole garlic cloves and lemon wedges inside the cavity of the chicken. Tuck the rosemary sprigs alongside the chicken in the roasting pan for added flavor.
- Transfer the chicken to a roasting pan, skin side up. Roast in the preheated oven for about 50-60 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
- Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, ensuring every bite is tender and juicy.
Notes
- Allow the chicken to rest after roasting for juicier meat.
- Use a meat thermometer to avoid overcooking.
- Roast with your favorite vegetables for a complete meal.
