A simple and delicious recipe for **Butterfly Chicken** (also known as **Spatchcock Chicken**), where the chicken is flattened out for even cooking and maximum flavor. This method allows the chicken to cook faster and get crispy on all sides, making it a perfect dish for a flavorful and juicy meal.
### **Butterfly Chicken (Spatchcock Chicken) Recipe**
#### **Ingredients:**
– 1 whole chicken (about 3-4 lbs)
– 2-3 tablespoons olive oil or melted butter
– 1 lemon (zested and juiced)
– 4 cloves garlic (minced)
– 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
– 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
– 1 teaspoon smoked paprika
– Salt and black pepper to taste
– 1/2 teaspoon red pepper flakes (optional for heat)
– Fresh herbs for garnish (optional)
**Instructions:**
**1. Prepare the Chicken:**
– Place the whole chicken breast-side down on a cutting board.
– Using sharp kitchen scissors or a knife, cut along both sides of the backbone to remove it (this is the spatchcocking process). You can save the backbone for making stock if desired.
– Flip the chicken over so the breast-side is facing up, and press down firmly on the breastbone with your hands to flatten the chicken. You should hear a crack as the chicken flattens.
**2. Marinate the Chicken:**
– In a small bowl, combine the olive oil (or melted butter), lemon zest and juice, minced garlic, thyme, rosemary, smoked paprika, salt, black pepper, and red pepper flakes (if using). Mix well.
– Rub this marinade generously over the entire chicken, making sure to coat both sides. If you have time, let the chicken marinate in the fridge for at least 30 minutes to an hour, but if you’re short on time, you can proceed directly to cooking.
**3. Preheat the Oven or Grill:**
– If you’re roasting the chicken in the oven: Preheat your oven to 450°F (230°C).
– If you’re grilling: Preheat your grill to medium-high heat (around 400°F or 200°C).
**4. Roast or Grill the Chicken:**
– **For Oven Roasting:**
– Place the chicken on a baking sheet, skin-side up. If you have a rack, you can use it to elevate the chicken for extra crispiness.
– Roast for about 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. The skin should be golden brown and crispy.
– **For Grilling:**
– Place the chicken skin-side down on the grill. Cover and cook for about 25-30 minutes, checking occasionally, until the skin is crispy and golden.
– Flip the chicken over and continue cooking for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C). The skin should be perfectly crispy and the chicken cooked through.
**5. Rest the Chicken:**
– Once the chicken is cooked, remove it from the oven or grill and let it rest for 5-10 minutes before carving. This allows the juices to redistribute, keeping the meat tender and juicy.
**6. Serve:**
– Carve the chicken into portions and serve. You can garnish with fresh herbs like parsley, thyme, or rosemary if desired.
#### **Serving Suggestions:**
– Serve the butterfly chicken with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
– It also pairs wonderfully with a side of rice or a tangy dipping sauce like garlic butter or chimichurri.
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### **Tips:**
– **Crispier Skin:** For even crispier skin, you can broil the chicken for the last 2-3 minutes of cooking, watching closely to avoid burning.
– **Flavors:** You can experiment with different herbs and spices. Adding some chili powder or lemon zest can provide extra zing.
– **Grill Option:** If grilling, you can also use indirect heat by moving the chicken to a cooler part of the grill to prevent burning and allow it to cook more evenly.
This **Butterfly Chicken** method ensures juicy, tender meat with wonderfully crispy skin. Enjoy the ease of preparation and the rich flavors that come with this cooking technique!