Butterflied Garlic-Rosemary Chicken

5
Servings
10m
Prep Time
105m
Cook Time
1h 55m
Ready In


"This is one of my favourite whole chicken recipes. It is really easy to put together and it tastes awesome."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (474.6 g)
  • Calories 551
  • Total Fat - 22.9 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 1088.6 mg
  • Sodium - 895.3 mg
  • Total Carbohydrate - 1.2 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.1 g
  • Protein - 80.3 g
  • Calcium - 56.2 mg
  • Iron - 11.5 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.1 mg

Step 1

Place the salt and garlic in a mortar and crush with pestle until a paste forms. (You can do this in a bowl using the back of a sturdy spoon also).

Step 2

Mix in the oil, pepper and rosemary and set aside.

Step 3

Butterfly the chicken: Place the whole chicken, breast side down on a work surface.

Step 4

With a sharp knife cut along both sides of the back bone remove and discard.

Step 5

Rub the entire chicken with the garlic-rosemary mixture.

Step 6

Flip the chicken over and press it down on a platter; refrigerate at least one hour before baking it.

Step 7

Fit a baking pan with a metal rack so chicken will not sit in the juices and place the chicken breast side up atop the baking rack.

Step 8

Cover loosely with foil and bake in a preheated 350 degree Fahrenheit oven until cooked through, and no longer pink in the middle, about 1 hour.

Step 9

Remove the foil and bake uncovered until cooked through, juices will run clear when poked with a fork, approximately 30 to 45 minutes.

Tips & Variations


No special items needed.

Related

ImPat

My chicken weighed 2.380kilos (just over 5lbs) so allowed a full 2 hours at 175C fan forced and it took 2 1/4 hours to cook. The chicken was moist and tasteful but the gravy was that the pan juices provided was fantastic. I did a before going into the oven shot (pic) but in the rush to serve up forgot about a cooked shot until I was part the way through eating (at this stage I had only eaten the wings) so transferred the breast to a small plate and took a shot (pic) though the gravy was on it. Thank you QueenBea for a delicious dinner. This is to replace the review I put under the name I'mPat as I had inadvertently opened two accounts and trying to bring them into one.

review by:
(31 Aug 2014)

AnnJMe

This was delicious made on the grill with indirect heat. It uses ingredients you most likely already have on hand and it's so easy to get ready for the grill. The whole gang loved it!

review by:
(27 May 2014)

FoodieRanae

You have everything right in the cupboard to make this chicken and it is delicious!

review by:
(3 Nov 2013)

Joni

We really thought this chicken was great. My daughters both mentioned how tender and juicy the chicken was and my sil was too busy eating like a lumberjack to even make a comment. My husband loved it and kissed the cook, so all in all we loved it!! I will make our chicken like this again. It came out perfect.

review by:
(1 Apr 2013)

Derf "RIP" Forever in our Kitchen

I had a butterflied chicken in the freezer which i had cut in half as a whole one is too much at once for us, and loving the sound of your seasonings i used one of the halves, soo delicious and the timing was right on. I'll be using this one again.

(11 Mar 2013)

Gerry

Had a small chicken which butterflied beautifully, really liked your method using the mortar and pestle. I now see mine being used far more than it has been! Rosemary is so a favorite here, the taste was awesome, the presentation of a butterflied chicken perfect. This one will see to many a company meal in the future.

review by:
(1 Mar 2013)