Butterflying a chicken exposes its entire surface to the oven heat, so unlike a whole bird, all of the skin browns beautifully. It also reduces the roasting time by almost half.
Herb Roasted Butterflied Chicken
- Prep Time
- Cook Time
- (5 /5)
- 17 ratings
- 1 (4 1/2 Pound) Chicken
- 1/4 Cup Chopped Yellow Onion
- 3 Cups Water
- 1/2 Teaspoon Dried Thyme
- 1/2 Bay Leaf
- 1 Garlic Clove
- 1 1/2 Teaspoons Kosher Salt
- 1 Tablespoon Minced Fresh Parsley
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Dried Thyme
- 4 Tablespoons Unsalted Butter (Room Temperature)
- 1 Tablespoon Cold Unsalted Butter
- 1/2 Teaspoon Freshly Ground Pepper
- Position oven rack to upper third of oven.
- Preheat oven to 425 degrees.
- Remove giblets from cavity of chicken and set aside. Throw away liver or save for another use. Using poultry shears, cut along both sides of backbone and remove it. Cut backbone and neck into pieces.
- To make stock, remove yellow pads of fat from inside cavity near the tail. Chop fat and put into saucepan. Place over a medium heat and cook 5 minutes until fat has rendered about 1 tablespoon liquid. Add chicken neck, heart, and kidneys to saucepan and cook about 5 minutes until lightly browned. Stir occasionally. Add onions and cook 4 minutes until softened. Stir occasionally. Add 1/2 cup water and bring to a boil. Scrape up browned bits from pan bottom. Add remaining 2 1/2 cups water and bring to boil. Skim off foam that rises to surface. Add thyme and bay leaf. Reduce heat to low and simmer, uncovered, 1 hour until reduced to 2 cups.
- Chop garlic with 1/4 teaspoon of the kosher salt. Smear on cutting board to make a paste. Add parsley, oregano, and thyme. Chop together to combine. Transfer to small-size bowl. Add room temperature butter and mash with rubber spatula until well combined.
- Place chicken, skin side up, on cutting board. Press firmly on breastbone with heel of your hand to flatten chicken. You may hear a few bones crack, which is just fine. Slip fingers underneath skin to loosen skin from the flesh. Using your fingers, slip herb butter under skin. Rub to distribute butter mixture evenly. Mix remaining kosher salt and pepper together. Season chicken on both sides with mixture.
- Transfer chicken, skin side up, to small roasting pan just large enough to hold it. Place in oven, on moved rack, for 40 minutes until golden brown and thermometer reads 165 degrees. Baste with pan juices every 10 minutes. Remove from oven and transfer chicken to serving platter. Let rest 10 minutes.
- Strain stock through fine mesh sieve into 2 cup glass measuring cup. Let stand 2 minutes. Skim off any fat from top of stock.
- Spoon off any fat from roasting pan. Leave juices behind. Place roasting pan over a medium-low heat and heat until juices sizzle. Add 1 cup stock. Save remaining stock for another use. Bring to boil. Scrape up browned bits stuck to bottom with wooden spoon. Boil 5 minutes until stock has reduced by half. Remove from heat and whisk in cold butter. Pour into warmed sauceboat.
- Using poultry shears, cut chicken into serving pieces.
- Serve warm with gravy on the side.
- Serves 4
- Prep Time: 30 Minutes Cook Time: 60 Minutes Total Time: 90 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved